Chocolate chip cookies transform any day into a holiday, and this is a wonderful family-pleasing recipe with lots of high-fiber oats.
Yield: 3 dozen
Active time: 15 minutes
Start to finish: 30 minutes
1/2 cup (8 tablespoons) soy margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup peanut oil
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
11/2 teaspoons baking powder
1/4 teaspoon salt
1 cup quick oats
1 (12-ounce) package vegan semisweet chocolate chips, or more, to taste
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine margarine, brown sugar, and granulated sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add oil, banana, and vanilla, and beat for 1 minute. Reduce the speed to low and add all-purpose and whole-wheat flours, baking powder, and salt until just blended in. Stir in oats and chocolate chips.
3. Drop batter by tablespoons onto the baking sheets, spacing them 2 inches apart. Bake for 12 to 15 minutes, or until edges are brown. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
Substitute raisins or chopped candied or dried fruit for the chocolate chips.