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Veganomicon Publisher: Avalon Publishing Group © 2007 by Isa Chandra Moskowitz ISBN: 9781569242643

Reprinted with permission from the author.

Chewy Oatmeal Raising Cookies (p. 239)
Makes 30 cookies
Cooking Time: 30 minutes

Terry loves the chewy texture these cookies deliver from their caramellike brown rice syrup, nutty whole-grain flours, and plenty of raisins. This recipe is as basic as a pair of jeans and, we suppose, could be doctored with a handful of chocolate chips or shredded coconut, but why mess with perfection? These cookies are equally at home packed into lunchboxes or served with cold soy milk or a steaming cup of tea or hot apple cider.

Ingredients

• 1/2 cup canola or safflower oil
• 1/3 cup brown rice syrup
• 1/3 cup rice or soy milk
• 3/4 cups light brown sugar
• 1 teaspoon vanilla extract
• 2 1/3 cups whole wheat pastry flour or all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups rolled or instant oats
• 1 1/2 cups Thompson raisins

Directions

Preheat the oven to 350˚F and lightly grease two baking sheets.

In a large bowl, combine the oil brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form. Fold in the oats and raisins.

Roll de dough into walnut-size balls (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets. Press the cookies down lightly with your fingers or the bottoms of a glass dipped in water (to prevent sticking). Bake for 10 to 12 minutes, until the cookies have spread and are lightly browned.

Remove from the oven and allow to cool on their baking sheets for about 12 minutes before transferring to a wire rack. Cool the cookies completely before storing in a tightly covered container.

Tip

If you have issues with cookies' sticking to the baking sheets, line sheets with either baking parchment or Slipats.