Crispy Oatmeal Cookies
Once these cool they have a great crunchy texture—even my personal trainer binged on the container I gave her. Since this recipe is egg-free, the raw dough is always safe for "testing" (by the tablespoon). The dry ingredients and extra add-ins are available in the bulk bins of stores like Whole Foods.
Vegetarian / Vegan
Prep time 15 minutes | Cooking time 30 minutes
Source: Variation of Joy of Cooking Quick Oatmeal Cookies
Preheat oven to 350.
1 C turbinado sugar (bulk bins or Sugar in the Raw)
1/2 C butter or vegan margarine (recommend Willow Run)
Add and beat until smooth:
1 teaspoon vanilla
3 tablespoons water
Combine together dry ingredients and add to wet mixture:
1 C organic unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon Egg Replacer (in baking aisle)
When beaten smooth, add:
1 C organic thick cut oats
Optional add-ins with oats:
3/4 C semi-sweet chocolate chips
Sour cherries (cut up slightly)
Coarsely chopped pecans or other nuts
Cook on well greased cookie sheet or using parchment paper (much easier) until light brown ~10-15 minutes. Cookies will be soft until they cool.