3/4 cup vegan margarine (Cousin C’s roommate uses half peanut butter, half margerine, which sounded pretty delish to me, so that’s what I did)
1/2 cup sugar
1 cup packed brown sugar
1 tsp vanilla
1/2 cup soy 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 (optional) (Husband and I both have a sort of allergy to walnuts, so I used pecans instead)
1 cup raisins (I’m not a raisin person at all, so chocolate chips it is)
3 cups rolled or quick cooking oatmeal
Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. (Note: Try not to be intimidated by the three cups of oatmeal at the end. I was very skeptical that it would all combine, but if you work at it with a wooden spoon for a couple minutes, it works in quite well).
Drop onto cookie sheet and flatten slightly. Bake 12-15 minutes at 350 degrees, or until done. Cookies will still be slightly soft and chewy.
Vegan Oatmeal Raisin (chocolate chip) Cookies
Taste: 4 of 5 stars. These are so good! They taste more like a hearty granola bar than a cookie. The slight peanut butter flavour is so good that I think I might try them with all peanut butter and no margarine next time. Since I make them with chocolate chips though, I’ll leave out the spices in the next batch … nutmeg and chocolate isn’t my kind of combination.
Texture: 5 of 5 stars. For me, these are perfect. I love the added crunch of the nuts and the texture of the oatmeal. They’re chewy, but not greasy, so there’s hardly any guilt involved when you decide to have seconds or thirds.
Overall: 4.5 of 5 stars (the highest rating yet!)