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Categories:
butter brown sugar white sugar baking powder baking soda eggs vanilla whole wheat pastry flour rolled oats chocolate chips
Viewed: 43 - Published at: 6 years agoIngredients
- 3/4 cup butter (I use Crisco) or 3/4 cup shortening (I use Crisco)
- 1 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs (I use Ener-G egg replacer)
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour
- 2 cups rolled oats
- 1 cup chocolate chips (Tropical Source chocolate chips for vegans)
Method
- Preheat oven to 375°.
- Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
- Add eggs (or egg replacer) and vanilla, mixing until combined.
- Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
- If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
- Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
- Bake for 10-12 minutes until the tops are brown.
- Let sit for several minutes before removing to cool on a wire rack.
