These egg-free oatmeal chocolate chip cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
Use an electric mixer for a smoother consistency.
Mix in the vanilla extract until well incorporated.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, combine the all-purpose flour and salt. Gradually add this to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Dissolve the baking soda in the boiling water and stir it into the dough.
Ensure the baking soda is fully dissolved to avoid uneven texture.
Fold in the quick-cooking oats, raisins, and chocolate chips until evenly distributed.
Chill the dough for 30 minutes for thicker cookies.
Drop spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Store leftovers in an airtight container to maintain freshness.
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