Wednesday, July 11, 2012

Chocolate Chip Oatmeal Peanut Butter Cookies (Vegan)

Big cookies may appeal to some, but I’m a little cookie fan all the way!  Somehow eating many little cookies is far more enjoyable than eating one giant one, after all, who wants to stop at just one?  My daughter Sophia makes these for us regularly, and since it is impossible to stop at just one (or two, or three) she’s doubled the original recipe (and made it vegan) with the hope that there will be a few left to enjoy the next day.

These little gems are crunchy on the outside and perfectly chewy on the inside.  The oatmeal and peanut butter hold these together even without an egg, and they cook up tender and moist in the center (if yours don’t, cut back on the bake time) without being greasy.  Don’t have egg replacer?  Substitute corn starch and mix it with the water instead.

1 cup margarine, room temperature
1 cup white sugar
2/3 cup brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
1 ½ teaspoon  egg replacer mixed with 3 Tablespoons water
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup rolled oats
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.

Cream together margarine and sugars; add peanut butter, vanilla, and egg replacer, stir until well blended.   Add remaining dry ingredients, mixing until well combined and chocolate chips are evenly distributed.

Use a 1 tablespoon sized ice cream scoop and drop cookie dough on a 9 x 13” cookie sheet.  These cookies do not spread much, so 20 fit on the pan without baking into one another.  Bake for 10 minutes in preheated oven until edges start to brown.  Cool 5 minutes before removing from cookie sheet, place on rack and allow to cool completely.

Recipe makes 80 small cookies.

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