I think oatmeal cookies should always have chocolate chips, not raisins. And with the addition of chopped roasted nuts and cinnamon, these are easily my favorite cookies of all time.
Ingredients
3/4 cup granulated sugar
1 1/4 cup dark brown sugar
1 cup vegan butter (I like Earth Balance)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups quick oats
1 cup chopped roasted nuts (I used hazelnuts, almonds, and pistachios)
1 cup vegan chocolate chips (I like Enjoy Life)
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat together sugars and butter on medium speed until light and fluffy. Add in applesauce and vanilla.
Slowly incorporate the flour, oats, baking soda, salt and cinnamon until well blended.
With a wooden spoon or spatula, stir in chocolate chips and chopped roasted nuts. My favorites are roasted hazelnuts and almonds, and pistachios are also a deeelicious addition.
Scoop heaping tablespoons of dough onto the baking sheet, a couple inches apart. A medium cookie scoop makes this step easier.
Bake for 14 minutes, rotating the pan at the halfway mark. Allow to cool for 5 minutes on the baking sheet and then remove to a cooling rack if possible. Enjoy!
3/4 cup granulated sugar
1 1/4 cup dark brown sugar
1 cup vegan butter (I like Earth Balance)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups quick oats
1 cup chopped roasted nuts (I used hazelnuts, almonds, and pistachios)
1 cup vegan chocolate chips (I like Enjoy Life)
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat together sugars and butter on medium speed until light and fluffy. Add in applesauce and vanilla.
Slowly incorporate the flour, oats, baking soda, salt and cinnamon until well blended.
With a wooden spoon or spatula, stir in chocolate chips and chopped roasted nuts. My favorites are roasted hazelnuts and almonds, and pistachios are also a deeelicious addition.
Scoop heaping tablespoons of dough onto the baking sheet, a couple inches apart. A medium cookie scoop makes this step easier.
Bake for 14 minutes, rotating the pan at the halfway mark. Allow to cool for 5 minutes on the baking sheet and then remove to a cooling rack if possible. Enjoy!