Oatmeal cookies with chocolate chips are a classic in homemade baking that has its roots in the kitchens of the United States in the late 19th century. Originally, these cookies were prepared with simple and nutritious ingredients, like oats, which were an accessible source of energy for many families. Over time, the recipe became popular and adopted variations according to local tastes. In Latin America, although oatmeal cookies are mainly known by that name in countries like Mexico and Colombia, in places like Argentina and Chile they are also called "galletitas de avena". The inclusion of chocolate chips adds a sweet and modern touch that delights both children and adults.
This type of cookie is valued for its crunchy and slightly chewy texture thanks to the oats, in addition to being relatively easy to prepare. Their popularity has transcended borders, adapting to different palates and preferences, such as in the egg-free version that allows people with allergies to enjoy them without any problem.
How to Make Egg-Free Oatmeal Cookies with Chocolate Chips
Preparing these cookies is simple and quick. First, beat butter or margarine together with the sugars and vanilla extract until you get a light and fluffy mixture.
Next, add the wheat flour and salt, mixing well to incorporate all the dry ingredients.
Dissolve the baking soda in boiling water and add it to the mixture to help the cookies achieve a smooth texture and good rise.
Incorporate the rolled oats, raisins, and semi-sweet chocolate chips, making sure to distribute these ingredients well so that each cookie has a good balance of flavors.
Place teaspoonfuls of the mixture onto an ungreased cookie sheet, leaving space between each portion so they don't stick together while baking.
Bake at 350 degrees Fahrenheit for 10 to 12 minutes. It is important not to overcook them to maintain their soft texture on the inside and slightly crispy on the outside.
The recipe yields approximately 3 dozen delicious cookies, perfect to accompany any time of the day.
