Yield: 9+ mega cookies or 24+ normal sized

Before summer is here for good–the mercury hit nearly 90 degrees today!–I wanted to post this recipe. Though oatmeal is heart-healthy and nuttily delicious year-round, I associate these cookies with cool weather. I was reminded of them recently by my good friend Sharon, aka “Ms. C.” An inspired cook in her own right, she pronounced these cookies the best.

3/4 cup vegan butter (I like Earth Balance)
1/2 cup sugar or raw sugar
1 cup packed brown sugar (you can use sugar/raw sugar, but the flavor will be a little different, and you might need a tiny bit more soy milk)
1 teaspoon vanilla
1/2 cup unsweetened soy milk (plain or even vanilla would work fine)
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon (omit salt if using Earth Balance, as it’s already salted)
1 teaspoon cinnamon*
1/2 teaspoon cloves*
1/2 teaspoon nutmeg*
1 cup chopped pecans or walnuts (optional)—toasting them first makes them especially good
1 cup dried cranberries (or golden raisins)
3 cups rolled or quick cooking oatmeal
*or substitute 2 teaspoons pumpkin pie or apple pie spice for all spices

Preheat oven to 350°F. Beat together the margarine, sugar, brown sugar and vanilla until smooth and fluffy. Add the soy milk and mix until combined (it may look a little curdled). Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop by 3 inch balls (I use an ice cream scoop) onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. (If you make smaller cookies just cook them a slightly shorter amount of time.) Let cool until firm enough to handle and then use a spatula to transfer to a rack to cool completely. Cookies will still be slightly soft and chewy. Store in an airtight container.

Source: Adapted by Betsy DiJulio from Your Guide to Vegetarian Cuisine by Jolinda Hackett

Photo Credit: Chris Tyree