Oatmeal Scotchies

Ingredients (use vegan versions):

    1 cup (2 sticks) vegan margarine, softened
    1 1/2 cups brown sugar
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 tablespoon egg replacer (I use Ener G)
    5 tablespoons nondairy milk or water
    1/2 teaspoon orange extract
    1 1/2 cups rolled oats
    12 ounces (2 cups) vegan butterscotch chips    

Directions:

1. Preheat oven to 375º Fahrenheit. Unwrap the margarine and place in a microwave-safe bowl.  Heat for 15-30 seconds for it to soften, and scoop it into the mixer bowl. Add the brown sugar, and beat well with the blade attachment. 

2. In a separate mixing bowl, add the dry ingredients (through egg replacer). Mix well with a whisk or a fork. Add the dry mixture to the creamed sugar a little at a time while the beater is on low. Just mix until combined; lumps are fine. Scrape down the sides, as necessary. 

3. Once the dry mixture is all in, add the milk a little at a time, then add the orange extract. Add more milk, as needed. Once the milk is integrated, add the oats and the chips a little at a time, and mix evenly into the dough. 

4. Scoop the cookie dough onto the baking sheets (I like to use a #20 disher (ice cream scoop) for scooping the dough, and silicone mats on the baking sheets). Leave enough space for the cookies to spread: this recipe makes big thin ones.

5. Bake for 10-12 minutes. Rotate the pan after 5-6 minutes to ensure even baking. Let the cookies cool on the pan for 5 minutes or so to firm up before placing on the cooling racks.  

Source of recipe: This recipe was adapted and modified from one that my mother cut off a package of non-vegan chips a few decades ago

Makes: two dozen cookies, Preparation time: 20 minutes, Cooking time: 20-35 minutes


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