OatmeL Raison Cooki Sammi recipe ;)

This recipe is adapted from Vegan Yum-Yum’s “Giant Old-Fashioned Oatmeal Cookies” with Vegan Cupcakes Take Over the World’s vegan buttercream frosting.

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:

1/4 cup vegetable shortening (recommended: nonhydrogenated – Earth Balance shortening)
1/4 cup vegan margarine
2 cups confectioner’s sugar, sifted if clumpy
1 tsp vanilla extract
2 tablespoons nut/rice milk
Beat the shortening and margarine together with a handheld mixer until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and nut/rice milk, beat for another 5 to 7 minutes until fluffy.
Assemble the “cooki sammi” and serve warm with a glass of your favorite vegan milk.

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