This was another type of cookie that I made last weekend, and it’s one of my new favorites. Yes, I already took a bite out of the cookie before I thought to take a picture of it, so sorry about that. But that just proves how amazing they are! I figure they are perfect for breakfast, since you know, they do have oatmeal and blueberries in them.
- 1/2 lb (2 sticks) Earth Balance (butter), softened
- 1 cup firmly packed brown sugar (I ran out of brown sugar, so I used 1/2 cup brown and 1/2 cup regular–plus next step)
- 1/2 cup granulated sugar (so with above notes, I used 1/2 cup brown and 1 cup regular)
- 2 eggs’ worth of Ener-G egg replacer
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups oats (old-fashioned, uncooked)
- 1 cup blueberries (or raisins, or raspberries)
- Optional: 1/2 cup sunflower seeds (I didn’t add these, but then someone asked if I did, and I thought it sounded really good.)
- Heat oven to 350 F. Beat together Earth Balance and sugars until creamy.
- Add the prepared Ener-G egg replacer and the vanilla; stir well.
- In large mixing bowl, combine flour, baking soda, cinnamon, and salt. Add to egg/vanilla mixture. Mix well.
- Stir in oats and blueberries; mix well.
- Drop by rounded tablespoonfuls (or I use a 1/4 cup measuring cup to scoop and drop) onto cookie sheet (I sprayed mine with Pam).
- Bake 10-12 minutes or until golden brown.
- Cool for 1 minute on cookie sheet, then move to wire rack.
The original recipe says it will make 4 dozen, but I make bigger cookies (so I can say I just ate one cookie instead of three, you know), so mine made about 20 cookies. You could probably stretch it to 2 dozen.