(I found this recipe on vegweb, but doubled it since it seemed kind of small)
2/3 c. cashew/almond/peanut butter
4 tbsp. canola oil (I think 4 tbsp is 1/4 c. but I'm not postive)
2 c. sugar (I'm sure it'd be fine with a little less sugar, maybe 1 1/2 c., they were pretty sweet)
2/3 c. soymilk
2 tsp. vanilla extract
2 c. flour (whole wheat, all-purpose, whatever)
1 tsp. baking soda
1 tsp. salt
2 c. rolled oats
1 12-14oz. bag chocolate chips
1 c. chopped nuts
1. Preheat oven to 425 (I realized after that mine was only at 400 but it was fine)
2. Whisk together first 5 ingredients.
3. Add remaining ingredients
4. Drop by spoonful onto prepared cookie sheets (slightly shape them so they look pretty).
5. Bake 8 minutes, let cool for 10 minutes. Makes about 4 dozen if you can hold off eating the batter (...I couldn't).
Although it's not that healthy, it's a great recipe if you're looking to avoid margarine and hydrogenated oils. Also, no hard-to-find ingredients (unless you'd include soymilk in that category). They come out really similar to regular choco-chip-oat cookies instead of being really vegan-looking (my non-veg friends wouldn't touch the last cookies I made) and they have a really subtle peanut-buttery taste. I think they are the best tasting chocolate chip cookies I've ever made, vegan or not.
P.S. I've always used Quaker Quick Oats (the same thing I use for breakfast) when making cookies. Often times I see people stressing not to use quick oats when making oatmeal cookies. Any reason why?