Chewy Oatmeal Chocolate Chip Cookies

For those of you who don't know, my husband is a cookie monster. He used to charge his Marines a Cookie Tax when they got cookies in the mail from their moms or girlfriends. He could eat a whole box of cookies...for breakfast, lunch, or dinner. It's one of the most insane things I've ever seen.

Yesterday, he was having a not-so-good day. Everything was going wrong for him. On days like that, I try not to talk to him much. Lovingly, of course. So I spent most of the day cooking (we had the fam over for dinner!) and I thought that maybe a batch of cookies would help cheer him up. Sure enough, it worked.



Chewy Oatmeal Chocolate Chip Cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Makes 3 1/2 dozen cookies

1/2 cup canola or vegetable oil
1/3 cup brown rice syrup
1/3 cup soy milk
3/4 cup light brown sugar
1 tsp vanilla extract
2 1/3 cups unbleached flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled oats
1 cup vegan chocolate chips or carob chips

1. Preheat the oven to 350° F. Lightly grease two baking sheets or line with parchment paper.

2. In a large bowl, combine the oil, brown rice syrup, woy milk, brown sugar, and vanilla. Beat until smooth. Sift in the flour, baking powder, baking soda, and salt. Continue to beat just until a dough begins to form. Fold in the oats and chocolate chips.

3. Roll the dough into 1 tbsp-sized balls. Place 2 inches apart on the baking sheets. Press the cookies down lightly with your fingers or the bottoms of a glass dipped in water (to prevent sticking!). Bake for 10-12 minutes until the cookies have spread and are lightly browned.

4. Remove from the oven and allow to cool on their baking sheets for about 2 minutes before transferring to a wire rack. Feed to your local cookie monster.



These cookies are even softer the next day. I absolutely love them; they're just sweet enough and I don't feel too bad about eating them. They're not super good for you, but few desserts are!