Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies were always my mother’s standby cookies and a family favorite.  Just like the recipe on the back of the box of oats, this recipe produces a chewy cookie with the right balance of spice, chocolate, and oats.  Best of all, there are no raw eggs so you can eat the dough to your heart’s content.  Look for brown rice syrup and vegan chocolate chips at Whole Foods, Trader Joe’s or natural food stores.

Oatmeal Chocolate Chip Cookies

1/2 cup canola oil

1/3 brown rice syrup

1/3 cup rice or soy milk

3/4 cup light brown sugar

1 teaspoon vanilla extract

2 1/3 cups whole wheat pastry flour or all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon salt

2 cups rolled or instant oats

1 1/2 cups vegan chocolate chips

-Preheat the oven to 350 degrees Fahrenheit and lightly grease three baking sheets.

-In the bowl of a standing mixer or a large bowl, combine the oil, brown rice syrup, rice or soy milk, brown sugar, and vanilla and beat on medium until smooth.

-Sift the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt together in a separate bowl.  Add the dry ingredients to the wet ingredients, beating until just combined.  Fold in the oats and chocolate chips.

-Place heaping tablespoons full of dough onto the cookie sheet 1 inch apart.  Bake for 10 to 12 minutes, until the cookies have spread and are lightly browned.

-Remove from the oven and allow to cool on the pan for 2 minutes.  Remove to a cooling rack or upside down on a clean dish towel and allow to cool completely.

Yield 3 dozen