The Ultimate Oatmeal Cookies

These are the ultimate oatmeal cookies, I kid you not. And I'm happy that I've found at least one ultimate cookie recipe. (Now I need to find the ultimate chocolate chip, ultimate ginger molasses, and ultimate peanut butter ones. There are a few contenders for chocolate chip so far.) I didn't even used to like oatmeal cookies before I tried this recipe. I found it in an online vegan cooking community, and the person touted them as the best ever, and said that she was famous for them. After making them a few times I can definitely understand why. They're slightly crispy on the outside, soft on the inside - just perfect. They even taste good with raisins in them! I'd like to try making them with butter instead of margarine, though I imagine this would change the texture of the cookie. The recipe that was originally posted is vegan, but I used one egg instead of the Ener-G egg replacer.

I was discussing oats the other day with my friend. Rolled oats versus quick oats? I never thought too much about the kind I was buying for cookies, but then I don't know that much about oatmeal since I don't like it. I just went and checked and the kind I've always used have been quick cooking oats and I've never had any problems. I found this post about the difference that the type of oats makes in baking.

Oatmeal Chocolate Chip Cookies
(Adapted from a post in the vegan cooking community by superlemon)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 to 3 teaspoons ground cinnamon (depending on how much you love it, I put about 2)
1 cup (2 sticks) softened margarine or butter-flavored shortening
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 egg OR about 2 1/2 tsp. Ener-G egg replacer mixed with 3 Tbsp. warm water*
1 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats
1 1/4 cups semi-sweet chocolate chips

In a large bowl, whisk together flour, baking soda, and cinnamon.

Beat together margarine, and sugars in a second bowl until light and fluffy. Beat in egg replacer and vanilla.

Beat flour mixture into margarine mixture until blended. Fold in oats and chocolate chips, then put in the fridge to chill for a bit while the oven heats up. Put the bowl back into the fridge while each batch of cookies bakes, to keep the dough chilled.

Preheat oven to 350F. Prepare 2 baking sheets.

Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets, flattening each cookie slightly.

Bake until lightly browned around the edges, about 10 to 12 minutes. Let cookies cool on baking sheets for a minute or two before transfer to racks to cool completely.

Makes 2 to 3 dozen, depending on size.