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 350Â°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
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.