V Oatmeal Chocolate Chip Cookies

To begin, the ingredient list:

1 and 1/2 cups of FLOUR. (Go for about a tablespoon less than this, actually. And I use organic flour).

1 teaspoon BAKING SODA

1 teaspoon SALT

3/4 cup of CANOLA OIL

2 tablespoons vanilla SOY MILK

1 & 1/3 cups of UNREFINED SUGAR

2 EGG REPLACER EGGS [I use ENERG EGG REPLACER and have found this to work best. This can be found in most health food stores. One could also use any one of the following: soaked and drained flax seeds (soak flax seeds for about an hour or two, drain the seeds out and use the remaining mush) , half a banana, tapioca starch with water or simply two tablespoons of water).

1 1/2 tablespoons VANILLA EXTRACT (yes, 1 and 1/2 tablespoons. Oh, and use the real thing, it does make a difference).

2 1/2 cups quick organic OATMEAL

12 oz. of organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips, in my opinion. They are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to order them for you if they don't).

Now, how to mix and bake them:

Heat your oven to 350 degrees.

Mix FLOUR, BAKING SODA and SALT together. Set aside.

Mix together the OIL and SUGAR. Mix until creamy.

Mix your EGG REPLACER well (this is very important).

Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer miture at a time, stirring it in a bit before adding the rest.

Add the SOY MILK.

Add the VANILLA.

Stir this mixture until it is a uniform color (this will not take long).

Slowly stir in the FLOUR mixture. Mix this well.

Stir in OATMEAL and CHOCOLATE-CHIPS.

Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works best, as the air between the two layers of the sheet keeps the bottom of baked items from burning).

Bake the cookies for about 9 to 13 minutes (ovens vary in temperature). Check them by gently pressing on the top of one of the cookies (BE CAREFUL! The chocolate-chips become like molten rock when cooking. I have burned myself more than once on a hot chocolate-chip). If the inside looks moist, but not too wet, they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking. Without real eggs, they will not get that dark. They will, however, turn a golden tan.

When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they have cooled.

You will find that they do not melt down exactly like cookies made using animal ingredients, but neither you, nor anyone else will be able to taste the difference; IF you make them correctly.

THANKS TO:

http://www.essortment.com/all/veganchocolate_opx.htm