Oatmeal Cookies Without Butter

Wide image of oatmeal cookies on a white platter with greenery in the background.

Course: Dessert

Cuisine: American

Keyword: oatmeal cookies without butter

Prep Time: 10

Cook Time: 12

Chilling Time: 1

Total Time: 1 22

Servings: cookies

Calories: 141kcal

Author: Kara @ Quick and Easy Baking

These easy oatmeal cookies without butter are made using oil instead and are delicious, chewy and just as tasty as traditional oatmeal cookies.

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US Customary - Metric

Ingredients

1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil *see notes
1/3 cup granulated sugar
1 cup light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
2 cups old fashioned rolled oats (*see notes)
1 1/2 cups mix-ins like raisins, cranberries, chocolate chips, nuts or a combination (optional)

Instructions

In a medium-sized bowl, add the flour, cinnamon, baking soda and salt and whisk well. Set aside.
In a large bowl, add the oil, granulated sugar, brown sugar, eggs and extract and mix with an electric mixer on medium-high speed for about 1 minute.
Add half the dry mixture to the liquid mixture and mix with an electric mixer on medium speed only until just combined.
Add the second half of the dry mixture to the liquid mixture, mixing only until well combined. Scrape down the sides of the bowl and mix again on medium-high speed for only about 10 more seconds.
Add the oats and mix in with a large spoon.
If desired, add in any mix-ins like raisins, cranberries, chocolate chips, nuts etc. Mix them in with a large spoon.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour. (Chilling the dough is necessary because it will make the dough easier to scoop out and will help keep the cookies from spreading out as much when they bake.)
Once the dough is chilled, preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
Use a medium-sized cookie scoop or a tablespoon to add cookie dough mounds to the prepared pans. Leave about 2 inches between each cookie. Do not mash the cookie dough mounds down. They will spread on their own during the baking process.
Bake at 375 degrees F for approximately 12-15 minutes. The cookies will spread out and will be golden brown with a darker brown coloring around the edges of the cookies.
Set the baking sheets onto a cooling rack. The cookies will be delicate at this point, so leave them on the pans to firm up for about 7-10 minutes, then take the cookies off the baking sheet and set them directly onto the cooling rack to cool completely. The cookies will firm up a little once they cool, but will remain chewy.

Notes

How to Store: These cookies should be stored in an airtight container at room temperature and can last for about a week.
These cookies will remain chewy as long as they're kept in an airtight container.

*For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer questions you may have about ingredients, substitutions, etc.

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition