1 cup (2 sticks) vegan margarine, softened
1 1/2 cups brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon egg replacer (I use Ener G)
5 tablespoons nondairy milk or water
1/2 teaspoon orange extract
1 1/2 cups rolled oats
12 ounces (2 cups) vegan butterscotch chips
1. Preheat oven to 375º Fahrenheit. Unwrap the margarine and place in a microwave-safe bowl. Heat for 15-30 seconds for it to soften, and scoop it into the mixer bowl. Add the brown sugar, and beat well with the blade attachment.
2. In a separate mixing bowl, add the dry ingredients (through egg replacer). Mix well with a whisk or a fork. Add the dry mixture to the creamed sugar a little at a time while the beater is on low. Just mix until combined; lumps are fine. Scrape down the sides, as necessary.
3. Once the dry mixture is all in, add the milk a little at a time, then add the orange extract. Add more milk, as needed. Once the milk is integrated, add the oats and the chips a little at a time, and mix evenly into the dough.
4. Scoop the cookie dough onto the baking sheets (I like to use a #20 disher (ice cream scoop) for scooping the dough, and silicone mats on the baking sheets). Leave enough space for the cookies to spread: this recipe makes big thin ones.
5. Bake for 10-12 minutes. Rotate the pan after 5-6 minutes to ensure even baking. Let the cookies cool on the pan for 5 minutes or so to firm up before placing on the cooling racks.
Source of recipe: This recipe was adapted and modified from one that my mother cut off a package of non-vegan chips a few decades ago