(Vegan) Chocolate Chip Cookies
1 buttery stick / margarine (I used Earth Balance)
1/3 cup oil (I used shortening)
1 1/2 cups sugar (Usually use 1/2 white, 1/2 brown, but I only had white)
2/3 cups milk (I used organic vanilla soy, you can also use rice, almond, oat etc...)
2 tsp. vanilla (I use organic)
1 1/4 cups rolled oats
2 1/2 cups flour (I use organic whole wheat)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chocolate chips *I used 1cup
1/2 cup chopped nuts *I used 1cup organic raw walnuts
1 buttery stick / margarine (I used Earth Balance)
1/3 cup oil (I used shortening)
1 1/2 cups sugar (Usually use 1/2 white, 1/2 brown, but I only had white)
2/3 cups milk (I used organic vanilla soy, you can also use rice, almond, oat etc...)
2 tsp. vanilla (I use organic)
1 1/4 cups rolled oats
2 1/2 cups flour (I use organic whole wheat)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chocolate chips *I used 1cup
1/2 cup chopped nuts *I used 1cup organic raw walnuts
Pre-Heat Oven to 350, grease cookie sheets. Mix butter, oil/shortening, and sugar(s) well. Stir in milk and vanilla. Add oats, flour, baking soda, baking powder, and salt, and mix until halfway blended. Throw in chocolate chips and nuts, stir completely. Bake at 350 degrees for 10 to 12 minutes. Let cool, and serve!
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I also learned the best trick ever from this Butter and Sugar cookie genius... Instead of baking off all the dough after making it... only bake a 1/2 dozen- 1 dozen at a time... This helps keep control of how many you eat and also next time you want fresh cookies the dough is already made (just store in the freezer or fridge). Fresh cookies in 10-12 minutes whenever you want them, so much yummier than stale left-overs. I used half the dough this time, since we have Halloween company over tonight.
