In the Key of K

We’ve been making this recipe for years. This is the ultimate indulgent holiday treat. Just make sure you also make chocolate chip cookies for the raisin/craisin haters! Any time I have brought these to a potluck everyone wants the recipe whether they are vegan or not.

Oatmeal Craisin Cookies

STEP ONE

1 cup of vegan butter (I use Earth Balance)

1 cup of granulated sugar

1 cup of brown sugar

2 Flax eggs (for each egg: 2 tbs water + 1 tbs oil + 2 tsp of baking powder OR 1 tbs gr flax + 3 tbs of water)

Splash of vanilla extract (not more than 1 tsp)

STEP TWO

2 cups of unbleached all-purpose or whole wheat flour

1 tsp baking soda

1 tsp salt

1 ½ tsp of cinnamon

Pinch of grated nutmeg

STEP THREE

3 cups of oats

1-2 cups of craisins and/or raisins (I like it best with both)

Optional add-ins:

½-1 cup of walnuts

½-1 cup of chocolate chips

Directions:

Preheat the oven to 350 degrees.

Use a mixer to cream together all of the ingredients in STEP ONE—keep mixing for about three minutes. If you don’t use an electric mixer the texture of the cookies will not be the same.

Add all of the ingredients in STEP TWO and continue to mix until fully incorporated.

Add the ingredients for STEP THREE (and add-ins, if using) stir by hand until fully incorporated.

Eat some cookie dough, you’ve earned it.

Line baking sheets with parchment paper and place golf ball size portions of cookie dough onto the paper.

Bake for 14 minutes.

Optional cookie pie:

After eating some cookie dough, place equal portions of the dough into two 9 inch glass pie plates and bake for 30-35 minutes or until a toothpick comes out clean.