Oatmeal Chocolate Chip Cookies

The Best Cookie Recipe, Ever.

This is one of my favorite cookie recipes.  This recipe can be adapted in so many ways, in fact, I rarely make them the same way each time. I’m thinking I should rename them The Sky is the Limit cookies.

Flavor Combination Suggestions

My basic rule is that for each of the yummy additions (walnuts, chocolate, coconut, in this particular version), you can substitute anything else you think will go well together.  Don’t let recipes limit you – be creative, take some chances, who knows what amazing cookie flavor combination is out there waiting to be discovered!  Some ideas to get you started:

1. Nuts:  walnuts, pecans, sliced or chopped almonds, coconut, chopped hazelnuts, peanuts, pistachios
2. Dried Fruit:  cherries, cranberries, raisins
3. Chips:  chocolate chips, peanut butter chips, butterscotch chips
4. Seeds:  sunflower seeds, pumpkin seeds

Flax Seed Egg Replacement

This recipe uses my favorite egg replacement, flax seed & water.  If you’ve never used this before, it makes an excellent replacement and is healthy too :).  I use the ratio of 1:3 ground flaxseed to water equals one egg.  I’ve seen other ratios around, but I think this is the most common one.  It has always worked well for me.

Oatmeal Chocolate Chip Cookie Recipe

Oatmeal Chocolate Chip Cookies (makes 2 dozen)

• 1 tbl ground flaxseed
• 3 tbl water
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup rolled oats
• 1/2 cup walnuts
• 1/4 cup dried unsweetened coconut
• 2/3 cup chocolate chips
• 2/3 cup vegan margarine
• 2/3 cup white sugar
• 1/2 tsp vanilla extract

1. Preheat oven to 350F.  Line two baking sheets with parchment paper, or lightly spray with oil.
2. In a small bowl, combine the flaxseed with the water, stir until well combined, and then set aside.
3. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, oats, walnuts, coconut, and chocolate chips.
4. With a mixer, beat together the vegan butter and sugar until creamy and light colored, 3-5 minutes.
5. Add the flax seed and vanilla to the butter/sugar and mix until well combined.
6. Add the flour mixture in 3 additions, combining well after each one.
7. Using a cookie scoop, or tablespoon, scoop out dough into cookie sheet, leaving 1″ inbetween each one.
8. Bake for 14-16 minutes, until cookie bottoms are lightly browned.  Cookies will be soft, and need to set on the baking sheet for approximately 5 minutes to firm up before being transferred to a cookie rack to cool.