I always have the ingredients for my Mom’s oatmeal chocolate chip cookies lying around.
They’re chewy, warm, sweet cookies that can cheer anyone up, and the cookie dough is amazing too.
We like to save some of the dough uncooked in the fridge to put on ice cream or just eat with a spoon sometimes. Plus because it’s vegan, you don’t have to worry about eating raw eggs.
I decided to use this for my Great British Bakeoff signature cookies, where the brief was to bake cookies that match your personality. I make these often, and they’re about the only kind of cookie I like. Maybe I’m warm and sweet too (and a bit chewy sometimes). 🙂
Great British Bakeoff Season 1, Episode 2, Signature Bake
- 1 cup vegan butter or margarine
- 1 cup coconut sugar
- 1/2 cup soy milk
- 1 tsp vanilla extract
- 1 3/4 cup flour of your choice (white, whole wheat, or gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups rolled oats
- 1-2 cups dairy-free chocolate chips
In a small bowl, cream margarine and sugar together with a fork. Gradually add the soy milk and vanilla extract and mix well.
In a larger bowl, mix all the dry ingredients together well. Add as many chocolate chips as you like. I like my cookies very chocolatey, so I use about 2 cups of chocolate chips.
Pour the wet ingredients into the dry ones and mix until just combined.
Drop by tablespoonfuls onto a parchment-lined baking sheet, or use an ice cream scoop, to make about 2 dozen cookies (feel free to save some cookie dough raw in the fridge or freezer too).
Bake at 400F for 10-15 minutes, until golden brown, then cool on a wire rack. These freeze very well, and reheat nicely with 10-15 seconds in the microwave. Sooooo good!!!