I decided to make two different kinds of oatmeal cookies for tonight's girls night in at a friend's house. I made my first version of oatmeal cookies as well as the recipe I am about to share with you! The recipe you see below produces a pillowy soft, chewy, and sweet cookie that makes you want to dance-YES IT IS THAT GOOD!
Yields: About 16 cookies.
1/4 cup and 3 Tbsp allergy free butter substitute, softened
6 Tbsp packed brown sugar
1/4 cup granulated sugar
1 egg replacer
1/2 tsp vanilla extract
3/4 cup unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cup quick rolled oats
Preheat the oven to 350 degrees F. In an electric mixer, beat together the sugars and allergy free butter substitute on a medium speed until creamy.
Add in the egg replacer and vanilla extract, beat well.
In a separate bowl, combine the flour, baking soda, and cinnamon. Add the combined mixture into the the electric mixer and beat together.
Add in the oats and beat again.
Drop the dough by the tablespoon onto the non-stick baking sheet.
Bake for 8-10 minutes until slightly golden brown on the bottoms. The cookies will be very soft when still hot from the oven but, once cooled, they will become chewier.
Move cookies to a cooling rack and let cool.