Great question — answering as the UphillTech team:
More crunchy without eggs to moisten. Another factor is how long the mixture sits to absorb the liquid egg before baking. Longer = chewier I use molasses and white sugar in place of the brown sugar and that also makes them more tender less crunchy. Also adding 1/2c more oats to recipe will be chewier if they aren't over Baked/dry.
Full answer by Pat Sommer: https://cooking.stackexchange.com/a/86905 (CC BY-SA 3.0).
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