Egg Free Cookies

By srumbel

These cookies turned out brilliantly- moist and chewy for days if kept in a covered container.
Prep Time: 25 min Cook Time: 16 min
from recipegirl.com

Ingredients

• 1/2 cup rolled oats regular or quick
• 2 1/4 cups Gold Medal® All-Purpose Flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter
• 8 ounces cream cheese (don't use low fat)
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 2 cups (or more) chocolate chips or M&M's

Preparation

Step 1

1. Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper or silpat mats.

2. Place the oats in a blender or food processor and process until finely ground. In a medium bowl, whisk together the ground oats, flour, baking soda, and salt.

3. In a large bowl, use an electric mixer to combine the butter, cream cheese, sugars, vanilla and lemon juice. Add the dry ingredients and continue to mix until all is well-combined. Stir in the chips or M&M's. Spoon dough in rounded tablespoonfuls onto the baking sheets, leaving about 1 1/2-inches between each cookie.

5. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Tips:
*If you do not want to grind oats for this recipe, go ahead and use regular oats. Just make sure that you are using quick-cooking oats.