Make Oatmeal Cookies without Butter!

Hey everyone! This recipe is for no butter oatmeal cookies because sometimes you just don't have real butter, but really want to make oatmeal cookies. This is how you do it! Recipe is below. Hope you enjoy! Kara //RECIPE// (Please note that I am based in the US and use cups/volume measurements. I've tried to provide metric measurements when I can. I used a convertor, so they may not be perfect but I tried.) Oatmeal Cookies Without Butter Ingredients: 1 cup all-purpose flour (125 g) 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup vegetable oil *see notes (157 3/4 ml) 1/3 cup granulated sugar (66 2/3 g) 1 cup light brown sugar packed (220 g) 2 large eggs 2 teaspoons vanilla extract 2 cups old fashioned rolled oats (*see notes) (162 g) 1 1/2 cups mix-ins like raisins, cranberries, chocolate chips, nuts or a combination (optional) (270 g) 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. //MY CAKE CHANNEL// I Scream for Buttercream:    / @iscreamforbuttercream   DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking from scratch channel. If you are looking for scratch baking or super healthy food, this probably isn't the channel for you. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:    / @iscreamforbuttercream   #oatmealcookies #easybaking