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Oatmeal Raisin Cookies

What you need: 

1/2 cup vegan margarine
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons Ener-G Egg Replacer+ 2 tablespoons water
1/2 teaspoon vanilla
1/2 cup raisins or other dried fruit
3/4 cup all-purpose (or whole wheat, etc.) flour
1/2 teaspoon baking soda
1/16 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cinnamon apple dry oatmeal or plain rolled oats (I use Quaker cinnamon apple Oatmeal)
dash nondairy milk, if needed

What you do: 

1. Preheat oven to 350 degrees F. Cream margarine, granulated vegan sugar and brown sugar together in a mixing bowl. Mix water and egg replacer together.
2. Add vanilla, egg replacer, and dried fruit to the margarine mixture. Add flour and mix, then baking soda and powder. Mix. Finally, add oats and salt, and mix. This prevents ingredient overload in the mixing bowl.
3. Add a dash nondairy milk if necessary; the batter will be extremely thick and sticky, but it shouldn't be dry. Place cookies on cookie sheets. The cookies will not have spread, so you don't have to worry about how far away to space your cookies.
4. Bake for 10-12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack and allow cookies to cool.
Possible variations: vegan chocolate chips, cinnamon, extra vanilla, almond extract, nuts, etc.

Preparation Time: 
About 20 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

Just made these; they're excellent! I used plain rolled oats and a dash or two of cinnamon because it sounded like a good idea. The dough came out just right for rolling into balls, which I then pressed flat when I put them on the cookie sheet. Baked for, I think, 11 minutes on one of those insulated cookie sheets. I was kind of worried because they were very soft and crumbly right out of the oven, but after a couple of minutes I was able to move them to a rack with a spatula, and after 5 or 10 minutes on the rack, they were perfect. Chewy, rich, moist, sweet.... Mmmm... I've been wanting cookies for about a week. I ended up with 9 cookies maybe 4" across and 1/2" thick from this recipe. Definitely a keeper!

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These are ridiculously good.  Made them twice now.  Once with raisins and once without.  Love them!!!  They are a very good vegan cookie and come out like a good chewy cookie.

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Really good recipe. :D I would definitely recommend doubling it though because they go fast. I ended up with about a dozen.

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:)>>>(¯`'·.¸(♥)¸.·'´¯)  FANTASTIC COOKIES (¯`'·.¸(♥)¸.·'´¯)

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These cookies dominate. 8-)  Look no further.

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Extremely good cookies!  I think these are the best oatmeal cookies I've ever had.  I used dried cranberries in place of the rasins, and left everything else in the recipe the same.  Yum!

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These were SO GOOD! I screwed up and added 1/2 tsp. of corn starch instead of baking soda because I wasn't paying attention (I realized my mistake and did add the baking soda, though) and it still turned out perfect. They were crispy on the outside, and soft and chewy on the inside. Let them cool before you handle them, they are very delicate when they come out of the oven! ;D

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These were amazing!
Needed to add maybe 2-3 tbsp of soymilk but other than that, perfect!

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These cookies were super good! I don't like raisins so I didn't put them. These cookies came out perfect. They were so soft and chewy and really simple. I like that most of the ingredients  are always in my kitchen. Thanks for the recipe!

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this recipe came out excellent.  i used a little more than 1/4 c. soymilk though because the batter was so thick.. i also added dried cranberries, raisins, golden raisins, chopped pecans and 1/4 c. vegan carob chips.. deeeelicious!  i had to bake them for almost 25 minutes though.. and i smoshed them a little because mine didnt spread at all.  excellent recipe!  thanks!!! 

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