We’ve made these cookies several times on our trip and once I was even indirectly chastised for not making enough of them! Enjoy!
[confession: all I did was reduce the marge and brown sugar because g-d dayum that’s still a lot of butter and sugar! and no one misses it.]
For the cookies:
3/4 cup vegan margarine, softened
1/2 cup brown sugar, packed
1/2 cup sugar
2 tsp vanilla extract
Egg replacer for 2 eggs
1 1/4 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups oats (rolled)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
Preheat oven to 350°F.
In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy. Add egg replacer eggs and beat until well blended. In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture until well blended. Stir in oats, raisins, and nuts (if using). On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet.
Makes 2 dozen giant cookies
For smaller cookies, drop the dough by tablespoons onto the baking sheet. Bake for 10-12 minutes or until edges begin to brown. Makes 5 dozen
For the vegan buttercream frosting: