Grandma’s Oatmeal Cookies
This one's an oldy but a goody! Grandma's oatmeal cookies, simple wholesome flavours. These classic cookies are soft, chewy with perfectly crisp edges, and a hint of cinnamon and nutmeg. Switch it up and add some chocolate chips, raisins or mini white chocolate chips as I did.
- 1 cup unsalted vegan butter, softened ((I use Becel Vegan unsalted butter))
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 Egg replacer (I used Bob's Red Mill egg replacer)
- 1 tbsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 cup quick oats
- Optional mix ins: Vegan chocolate chips
In a mixing stand, beat butter, brown sugar and white granulated sugar until light and fluffy ~5 mins. Add egg replacer and vanilla extract; beat until combined.
Add flour, baking soda, baking powder, cinnamon, salt, nutmeg and oats; blend until just combined.
All vegan butters are slightly different, some may require additional 1/4 cup flour to reach the desired cookie dough consistency. If you notice the consistency extra soft and buttery then add up to 1/4 cup more flour. Refrigerate for minimum 1 hour.
Preheat oven to 350F. Drop 1-1.5 tablespoons dough formed in a round shape onto parchment covered cookie sheets and slightly press down. If desired toppings add them in. I added mini white or dark vegan chocolate chips on top. Bake 8-10 minutes until edges are slightly golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
