When I think back on my childhood, one memory always comes to mind…my mom’s oatmeal raisin cookies. She was a stay-at-home mom for most of my childhood and would often have a batch of these cookies, hot out of the oven and waiting for me and my sister when we got home from school.
We’d hop up on a bar stool and sit at the island in the kitchen, munching away on cookies, drinking ice cold milk, and telling our mom all about our day at school.
Years ago, my mom told me the secret ingredient in her cookies. And now I’ll pass the veganized version on to you.
Shirley’s Famous Oatmeal Raisin Cookies
Makes 3 dozen
- 3/4 cup Earth Balance
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 egg substitute (mixed with water according to package instructions)
- 1/4 cup orange juice
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3 cups old fashioned oats
- 1 cup raisins
Preheat oven to 350 degrees F.
With a hand mixer, beat Earth Balance, sugars, egg substitute (mixed with water according to package instructions), orange juice, and vanilla.
Then add flour, salt, and baking soda and beat until mixed well. Find a kid to lick the beater.Stir in the oats and raisins. (You could leave the raisins out and substitute chocolate chips, or just add oats and nothing else). Drop by spoonful onto a greased cookie sheet.
Bake at 350 degrees F for 12 to 15 minutes.
Take out of the oven and let sit on the cookie sheet for 5 minutes so the cookies can set up. Then transfer the cookies to a strip of tin foil laid out on a table or counter top until they cool. Store in an airtight container.
The entire time I was making these, I was singing, “Yummy, yummy, yummy, I’ve got love in my tummy…” Just the smell of these makes me feel 10 years old again, coming home after a long day of 5th grade, home to a loving mom and these delicious oatmeal raisin cookies.
I can feel the love.