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Oatmeal Raisin Cookies

Stewart’s favorite cookie is oatmeal raisin, so when Vegancore recommended these over on the PPK, I tried them immediately. Out of all the vegan food blogs I read, I think I’ve been reading her the longest. When she said that they were the “…holy grail of oatmeal cookiedom. Crispy on the outside and chewy on the inside with lots of cinnamony goodness,” I was in the kitchen measuring ingredients in 15 minutes.

Hoo boy, these are good! The recipe is available as a sample on VeganFamilyFavorites.com. You definitely should try these. I made the smaller versions - 11-12 minutes in the oven was perfect for a crispy outside and chewy inside.

Giant Old-Fashioned Oatmeal Cookies

1 Cup vegan margarine, softened
1 Cup Brown Sugar, packed
3/4 Cup Sugar
2 tsp Vanilla Extract
Egg replacer for 2 eggs
1 1/4 Cups Flour
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
3 Cups Oats (rolled)
1 1/2 Cups Raisins
1 cup chopped walnuts (optional)

Preheat oven to 350°F.

In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy. Add egg replacer eggs and beat until well blended. In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture until well blended. Stir in oats, raisins, and nuts (if using). On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.

Makes 2 dozen giant cookies

Variations:
For smaller cookies, drop the dough by tablespoons onto the baking sheet. Bake for 10-12 minutes or until edges begin to brown. Makes 5 dozen.

11 comments February 21st, 2007

Esme’s Sauce

I love recipes that are easy, quick, made up of ingredients that you already have, and downright tasty. It’s hard to get all those in one recipe, but Esme over at the PPK did just that with this simple and delectable pasta sauce.

You can use any variations you want to tweak it to your liking. Hope this gives you some ideas for a quick but satisfying lunch or dinner!

Esme’s Sauce
Serves two

2 Tbs Tahini
2 Tbs Miso (any, but sweet white is nice!)
2 Tbs Soy Sauce
2 Tbs Olive Oil
2 Tbs nutritional yeast or mustard
2 Tbs Lemon Juice or Vinegar
A few cloves of garlic (I left this out)
2 Tbs Mirin (optional)

*All amounts are approximate, play around!

Boil the pasta, drain it, put the pot back on the warm stove. Make the sauce in the hot empty pot, then add the hot pasta back to it. The heat of the pan and the pasta helps melt down the tahini and miso.

This is great with any green thrown in (I used spinach) or really any other vegetable you want. Enjoy!

6 comments February 21st, 2007