The folks at Vegan Heritage Press have kindly given me permission to post one of Tamasin Noyes' delicious American Vegan Kitchen recipes. Just in time for National Oatmeal Day (see pg. 15) on October, 29th..the Oatmeal Raisin Cookie recipe (pg.193) from American Vegan Kitchen.
Oatmeal Raisin Cookies
Makes 3 Dozen
2 cups old-fashioned oats
1 cup all purpose flour
1 cup sugar
1/2 cup born sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan margarine
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 tablespoon maple syrup
1 cup raisins
1. In a medium bowl, whisk together the oats, flours, sugars, baking powder, baking soda, cinnamon and salt.
2. In a large bowl, cream together the margarine, oil, vanilla and maple syrup. Slowly, mix the dry ingredients into the wet ingredients until well mixed. Stir in the raisins. Refrigerate the dough for 1 hour or longer.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Drip the cookies onto the prepared baking sheets, using about 2 tablespoons of dough for each cookie and placing them at least three inches apart. Bake 12 to 14 minutes, or until golden brown. Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. If moved too soon, the cookies will crumble.
From American Vegan Kitchen by Tamasin Noyes, (c) 2010 by Tamasin Noyes. Used by permission of Vegan Heritage Press
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