Oatmeal Raisin Cookies

I recently had to make a batch of oatmeal raisin cookies for a class, and I stumbled upon this recipe at the last minute. These cookies turned out great! They're very sweet as dough but turn out with the classic oatmeal raisin taste after baking. A bit thin and crumbly, but still completely delicious. Everyone (vegans and non-vegans) will love them, and there is so much room for variation that they never get boring! The recipe can be found online (with more comments and suggestions) here, or below:


Ingredients:

1/2 cup non-dairy margarine
1/2 cup firmly packed brown sugar
1.5 teaspoon egg replacer (ex: Ener-G Egg Replacer)
2 tablespoon water
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/16 teaspoon baking powder
1.5 cups Cinnamon Apple Quaker Oatmeal (or any other cinnamon apple oatmeal brand, or plain rolled oats)
1/2 cup raisins
1/4 cup granulated sugar
1/8 cup soymilk


Directions:

1. Cream margarine (do not melt beforehand), granulated vegan sugar and brown sugar together in a mixing bowl

2. Add vanilla, egg replacer mixture (mix the egg replacer and water together in a separate dish) and dried fruit to the wet ingredients

3. Add the rest of the ingredients in steps: first the flour, then baking soda and powder, then salt, then oatmeal

4. Add a dash of soymilk (just enough--usually about an 1/8 cup--so that the batter isn't dry; it will still be very thick)

5. Bake at 350 degree F oven for ten to twelve minutes (remember to space the cookies out on the cookie sheet--they will spread out pretty wide and thin!)

6. Cool one minute on cookie sheet

7. Remove to wire rack or foil and allow cookies to cool

Variations: substitute vegan chocolate chips/carob chips, dried cranberries, other dried fruits, or nuts for raisins (or add a combination!), add cinnamon or extra vanilla, etc.

Serves: makes about 2 dozen

Preparation time: about 20 minutes