Old-fashioned (Vegan) Oatmeal cookies
1 cup all-purpose flour
1 cup shortening *
¾ cup granulated brown sugar or packed light brown sugar
½ cup sugar
3 tablespoons water
¾ teaspoon salt
½ teaspoon baking soda
¾ teaspoon vanilla extract
1 egg Replacer *
3½ cups quick-cooking oats, uncooked
About 2 hours before serving or up to 2 weeks ahead:
Preheat oven to 375ºF. Grease large cookie sheet. Into large bowl measure all ingredients except oats. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with large spatula. With wooden spoon, stir in oats until well mixed.
Drop half the dough by heaping tablespoonsfuls, about 2 inches apart, onto cookie sheet. Bake 10 to 12 minutes until golden. With metal spatula carefully remove cookies to wire racks to cool. Repeat until all dough is used, greasing cookie sheet each time. Store in tightly covered container to use up within 2 weeks. Makes about 2½ dozen. About 140 calories per cookie.
* Suggest Earth Balance shortening, which has no trans fat and is available in health food stores. Can also use canola oil or a 50/50 blend of shortening and canola oil. Various brands of egg replacer are available at health food stores and some supermarkets.