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 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.
I LOVE oatmeal cookies! Thanks for the recommendation & recipe — though it may take me longer than 15 minutes to get started! LOL! :o)
Aren’t they fantastic? Best oatmeal cookies ever! Wonderful photo, as always.
You know what would help this recipe? Real eggs. But you’re vegans, so I suppose that suggestion is out. However, I’m with Stewart on the following: oatmeal raisin cookies are definitely the best of the cookies.
I like how all your posts are about PPK now. Wait, now you are never going to mention the PPK now. Wha have I done?
Isa, now you’ve done it. Never again.
PPK PPK PPK PPK PPK!
I just made these and I fear I may eat the whole batch by myself. They are amazing.
Sub each egg for half of a small banana and a Tbs. applesauce.
The cookies had a slight banana flavor but absolutely great!
These are magic. My house smells like a friggin’ fairy tale!
I made these cookies over the weekend and they were amazing; my friends devoured them in minutes. I’ll definitely be making them in the future. Oh, and the batter is delicious too!
i love thoes cookies they are fantastic arent they cow
Just came upon your blog searching for vegan oatmeal cookie recipes. These are FABULOUS. So yummy. Thank you SO much for posting the recipe. I’ll have to grab that cookbook.
These were absolutely delicious. I brought them to a party at work, and everyone loved them and was asking for the recipe (without knowing they were vegan). I used flax seed and water for the eggs, and I used whole wheat pastry flour. thank you for the great recipe!
they turned out great! everyone at work loved em. i had about half of the egg replacer that the recipe called for so i added some baking powder to the recipe. used mostly whole wheat pastry flour, added some soy milk at the end to keep everything together (the dough was crumbly). fast and eeeeasy AND delish! thanks for the recipe
Hi Lolo, Just wondering if you had any problems with the cookies falling apart at room temperature? I have had this problem before with another recipe so I was just curous! Thanks!!
COOKIES ARE BUT THREY MY SUGAR GO TO 3005
Yum! I just made these & had to stop myself from eating all the batter! Delicious!
we just gave these a try tonight– they are amazing!
Two Extra Armies Each Turn!
I just became a vegan recently and this was my first vegan baking attempt today, after being an avid baker. oh my goodness, they are delicious!!! Thank you so much for the excellent recipe!
I made these cookies tonight in a 2.5x batch. Don’t know if it was my margarine substitute or what, but my cookies spread out into one giant crispy delicious monster. I added maybe an extra half cup of flour and it improved greatly. Super tasty both before and after, though.
Made a single batch, and I had the same problem with the cookies spreading out and forming a sticky candy-like crust on the bottom of each cookie. I added 1/2 cup of flour to the mix and put them on a higher rack in the oven. I used 5 Tbsp ground flax seed w 6 tbsp water as the egg replacer, and I only used 1 cup of raisins. 8-9 min. in the oven was perfect.
Maybe i used a different egg replacer or amount?
Made these today and only had 3/4 cup margarine. Still made them with 1/4 cup less oats. First batch went in the oven looked really dry. So with the remaining dough, I added applesauce to make it more moist. Baked the second batch.
First batch came out looking really dry and unappetizing, but after they cooled, they were actually not! They were delicious! The flavor was very buttery and chewy like a non-vegan cookie would be.
The second batch came out looking excellent – they browned around the edges and looked very moist, and they were, but i thought the applesauce was too prominent. They were definitely more cake-like.
In the end, I discovered looks are definitely deceiving. Even though something may not look appetizing, they turned out really good and better than expected!
Came across this recipe and decided to try it right away. I made a few substitutions though. I used 3/4 cup olive oil instead of the vegan marg. I used 1/2 cup brown sugar and 3/4 cups reg sugar. I did use 2 eggs, but substituted white for whole wheat flour and also added in 1/4 cup flaxsead meal. I also added 1/2 cup choc. chips, 1/2 cup shredded coconut and 1/2 cup walnuts. I packed my 1/4 cup measuring cup with the mixture and lightly tapped it to get dough out onto cooking sheet (no need for parchment paper) then lightly pressed down to spread a bit. I baked them for additional 5 min. for 20 min. total at 350 degrees. Cookies spread a bit into beautiful giant round cookie shapes. When done, carefully use spatula to lift off cookie sheet and place onto cooking rack. Enjoy! Tastes a-w-e-s-o-m-e!!!!!!!!! Thanks for the recipe!