1/2 cup all-vegetable shortening + more for greasing cookie sheet (I use Crisco)
1/4 cup vegan margarine (I use Smart Balance Light)
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1/2 cup plain nondairy milk (I use soy)
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 1/2 cups rolled oats
1 cup raisins
1 cup semi-sweet chocolate chips
1. Preheat oven at 350 degrees F. Grease baking sheet with a small amount of shortening. In a large mixing bowl, beat shortening, margarine, brown sugar, and sugar until well blended. Add milk and vanilla.
2. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt. Mix well. Combine wet and dry mixtures.
3. Stir in oats, then stir in raisins and chocolate chips. Drop by rounded tablespoon onto baking sheet. (I like to use an ice cream scoop). Do not flatten.
4. Place in the center rack of the oven and bake for 12 minutes, or just until the edges of each cookie are set (the center of the cookie should be undercooked, almost raw). Immediately transfer cookies from baking sheet to cooling rack.
Source of recipe: These cookies are easily some of the best cookies I've had, and definitely the best homemade vegan cookies I've tried. I came up with the recipe this weekend because a few friends came to visit and one of them is a vegan. Everyone loved them! I've made two batches in the two days they've been here!