1 cup soy margarine, softened. I put it on the kitchen floor in front of the heater vent. Hah.
1 cup brown sugar
1 cup white sugar
1 tsp vanilla extract
1 tsp almond extract
2 tbs soy milk
6 tbs apple sauce
2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups oats
1 cup raisins (or chopped dates, or half and half)
3/4 cup chopped almonds
- Mix the sugars and margarine. I do this in my stand mixer, but by hand is fine, too. Just make sure to get it nice and fluffy. The texture of this mix is important to the texture of the cookies.
- add the extracts, soy milk and apple sauce. keep mixing.
- add the salt, cinnamon and baking powder.
- add the flour in 1/2 cup incriments.
- I then take the bowl off of the mixer and stir in the oats, fruit and nuts by hand. If the dough seems too wet and sloppy, add some flour. If it's too dry, splash in a little more soymilk.
- Chill the dough in the fridge
- Preheat oven to 350
- Drop on an ungreased cookie sheet in approx. 1.5 inch balls. They spread a bit, give 'em some room.
- bake for 10 minutes or so. They will turn nice and golden and bubble/cook through the middle.
- leave them to cool on the sheet for a few minutes, but not completely. Remove them to cooling racks.
If you hate almonds, sub more vanilla extract for the almond ex, and add walnuts or pecans or nothing. I want to try these with cranberry applesauce and dried cranberries instead of raisins. One time, I was low on oats, so I just added more flour to compensate. They were still very good, more cake-like in texture. I've used both old-fashioned and quick oats with success.