Oatmeal cookies haven’t always been my favorite, but since going vegan, they quickly became my hero cookie. These are chewy, but hold together well and can be made into massive chunks of glory, or kept small and bite sized. I love to eat them for breakfast and feed them to Justin in between meals to shut him up. Bottom line, it’s always good to have some emergency oatmeal cookies lying around.
- 3/4 cup Earth Balance, Melted
- 1/4 to 1/2 cup sugar
- 1 cup packed brown sugar
- 1 tsp vanilla
- 1/2 cup soy or almond milk
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 cup chopped walnuts or pecans
- 1 cup raisins
- 3 cups rolled oats
To Make :
Preheat oven to 350
Mix together the sugar, brown sugar, (melted) Earth Balance, and vanilla until smooth.
Add the soy or almond milk and mix well.
Add flour, baking soda, salt and all of the spices in and stir until well incorporated. Add all other remaining ingredients until combined well. Drop the cookies onto a non-stick or well oiled baking sheet and cook for 12-15 minutes. These cookies will look and feel a little soft, but after cooling they should become chewy and hold together well. When you are taking them out of the oven just make sure that the middle isn’t visibly raw or runny.
Enjoy with some Silk Nog or some hot chocolate! It’s finally that season!