2 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter [I used smooth peanut butter because I just can't stand the chunky kind!)
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk (Or vanilla almond milk)
2 teaspoons vanilla extract
Oven at 350°F. Lightly grease two cookie sheets.
Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist. Using about a 2 tablespoon cookie dough/ice cream scoop, scoop dough onto sheet, flatten some with your hand. You should have about 9 cookies to a sheet. Bake for 12-15 minutes until cookies have puffed a bit and are lightly browned. Allow to cool for ten minutes (Or until firm enough to transfer) before moving off the cookie sheet.
This recipe make about 2 dozen huge cookies!
**Note-Although this is a vegan recipe, these cookies are amazing! They are very tasty and stayed chewy for the week it took our little family to eat them all. I even felt good giving them to my kids as a snack since they had natural peanut butter and oats in them!
Slow Cooker Bourbon Baked Beans
1 week ago