Yes, Josh, I did them again and I followed your recipe. They are really good, but they do not taste any differently to me than the other night. They are simple and delicious! You can see a picture of the cookies on the post before this one or you can look at this great, big mound of Ultimate Brownie Cookies I made today! Don’t forget you always need to click on the small picture to open up a bigger one!
Thank you to Janie, who is on my Eat To Live Group, for the wonderful Vegan Giant, Chewy Oatmeal Raisin Cookies. Although I made the small ones and not the giant ones. Janie, my husband said, “Now that is a cookie!” They are delicious. I can’t wait to come to Florida and spend a few days with you and cook together and go to the beach together!
Here’s the cookie recipe:
Crispy on the edges and soft in the middle. Sure to please everyone in the family. Try them with chocolate chips too.
1 cup vegan margarine, softened
1 cup packed brown sugar
3/4 cup sugar
2 teaspoons pure vanilla extract
Egg replacer for 2 eggs
1-1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (I used whole, old-fashioned oats)
1-1/2 cups raisins
1 cup chopped walnuts (optional) I used them! YUM YUM!
Preheat oven to 350°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
Variations:
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. (And I got exactly 5 dozen cookies. I cooked them for about 15 minutes and got a little crispier cookie.)
Vegan Peanut Butter Fudge
1-1/2 cups vegan margarine
2 cups all natural peanut butter (make sure you mix the oil into the peanut butter before using)
4-1/2 cups organic confectioners sugar.
Grease, with vegan margarine, a very large cookie sheet, or a couple of 9×12 baking dishes.
Melt margarine, remove from heat, mix in peanut butter until totally combined. Gradually add confectioners sugar mixing together well. Will be a fairly thick texture. Pour into greased pan and spread out evenly. Place in refrigerator and allow to totally chill. Slice and serve. So good!
So, this is what is going to fill our holiday goodie bags for our friends at the Optimist Club dinner tonight.
Hope you all try these and enjoy them as much as we do.
Happy, Healthy Goodie Eating,
Jackie V.
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