Amanda (superlemon) wrote in vegancooking,

Best Ever Oatmeal Chocolate Chip Cookies

Hey guys! This is my first actual recipe post; I keep meaning to post things but then I get lazy. But I had to come out of the woodwork for thos one. These are THE BEST oatmeal chocolate chip cookies ever. Seriously.

I've been famous for these for years, and for good reason - they're absolutely delicious. They're the perfect mix of crunchy and chewy, and they keep really well for a week or more. This recipe originally came to me many, many moons ago in one of those free recipe card packs that you get in the mail. I've altered it a bit to suit my tastes since then, and of course veganized them tonight. I was a little afraid that they wouldn't come out as well sans egg, but I really couldn't taste much difference. Success!

Oatmeal Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon (I LOVE cinnamon, but you can use as little as 1 tsp. if you're so inclined)
1 cup (2 sticks) softened margarine or butter-flavored shortening
1/2 cup firmly packed brown sugar
1 cup granulated sugar
About 2 1/2 tsp. Ener-G egg replacer mixed with 3 Tbsp. warm water*
1 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats
1 1/4 cups semi-sweet chocolate chips

Mix together flour, baking soda, and cinnamon in a large bowl.

Beat together margarine/shortening, brown sugar, and granulated sugar in a second bowl until light and fluffy. Beat in egg replacer and vanilla.

Beat flour mixture into margarine/shortening mixture until blended. Fold in oats and chocolate chips, then stick into the fridge to chill for a bit while the oven heats up. Put the bowl back into the fridge while each batch of cookies bakes, to keep the dough chilled.

Preheat oven to 350 degrees Fahrenheit. Grease 2 baking sheets.

Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets, flattening each cookie slightly.

Bake until lightly browned around the edges, about 10 to 12 minutes. Let cookies cool on baking sheets for a minute or two before transfer to racks to cool completely.

Makes 2 to 3 dozen, depending on size.

*A note about the Ener-G: the original recipe called for 1 large egg, but I found just one Ener-G egg left the batter far too dry. I ended up using about 1.5 Ener-G eggs, but you could probably use just one and add a little soymilk or something 'til the batter is wet enough. "Wet enough" = thick, but smooth and not at all crumbly.

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