Prep 25 mins
Cook 15 mins
Can you say gooey and wonderful? These cookies are nothing less than that!
- 2 1⁄2 cups all-purpose flour
- 2 cups light brown sugar
- 1 teaspoon baking soda
- 2 teaspoons canola oil
- 1⁄2 cup soymilk
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup dairy-free margarine
- 2 teaspoons vanilla extract (or almond extract)
- 1 1⁄2 cups rolled oats
- 1 cup walnuts, chopped
- 1 cup dark semisweet chocolate chunk (buy bulk and chop)
- Preheat oven to 350°F.
- Prepare chocolate and by chopping bar or bars into 1/4" chunks. Repeat with walnuts. Try not to lose any fingers along the way. Those don't taste good in cookies.
- Grab your favorite mixing bowl and add flour, brown sugar, baking soda, salt, cinnamon, margarine, soymilk, vanilla extract & canola oil.
- If you have a mixer stir on medium for 1-2 minutes. If you're doing it the old fashioned way, roll up your sleeves and give it a good mixing until mixture is thick and looks consistent. (Don't be afraid to get those hands dirty!).
- Stir in oatmeal, chocolate chunks & walnuts. From here you can gauge if you think your mixture is too thick or too thin. For too thick some butter or soymilk can be added. For too thin you can spoon in more flour or oats as needed.
- Roll cookies into 2 inch balls and slightly flatten into cookie shape. More chocolate chunks can be added to the top for a great look and more gooey greatness.
- Place cookies about 2 inches or so from each other on an ungreased cookie sheet. Giving them proper room to spread means you won't wind up with one giant smoosh-cookie. (Unless of course that is what you want -- then by all means go for it!).
- Bake for 12-15 minutes or until cookies start to look golden brown on top. Try not to overbake cookies.
- Once out of the oven let stand for 5 minutes to cool and then transfer to wire rack with spatula to fully finish cooling.10. Put some away for yourself and wrap up the rest to bring to work, school, or to anyone who you think may need a cookie and a smile. Enjoy! :).