Yields about 30 3-inch cookies
Based originally on Merrie Wold’s Best Oatmeal Cookies.
3 eggs, well-beaten
1/2 cup organic raisins, for example, Red Flame or Thompson
1/2 cup freeze-dried organic blueberries or cranberries or a combination
1 teaspoon vanilla
1 cup (2 sticks) Earth Balance Vegan Baking Sticks or butter, softened
1 cup brown sugar
1 cup coconut palm sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups old-fashioned oatmeal
1 cup organic chocolate chips: dark chocolate, white chocolate, semi-sweet chocolate, or a combination
1 cup pecan or walnut halves
1 – Beat the eggs in a medium-sized bowl. Add the raisins and blueberries and cranberries (if using), plus the vanilla. Let stand for 1 hour. Take out vegan sticks or butter to soften while waiting.
2 – Preheat convection oven to 350˚F or regular oven to 375˚F.
3 – In separate bowl, whisk together these dry ingredients to blend them thoroughly: flour, salt, baking soda, cinnamon.
3 – In another large bowl, use a handheld or stand mixer to cream together butter/baking sticks with both sugars, until thoroughly combined and fluffy.
4 – Stir egg mixture into creamed sugars.
5 – Add the flour mixture to the creamed sugars, a little at a time to blend well. Dough will be thick.
6 – Mix in oatmeal, chocolate chips, and pecans.
7 – Using a 2-inch scoop or two large spoons, form 2-inch balls. Place 12 to a large ungreased cookie sheet, baking one sheet at a time. While one sheet is baking, keep the rest of the dough cool in the refrigerator. When one sheet comes out, put the next one in.
8 – Bake 10 – 12 minutes, or until outside rim of cookies are beginning to crisp and starting to turn golden.
9 – Remove cookie sheet from oven and leave cookies untouched on the pan for 5 minutes so that they set. Using a spatula or pancake turner, carefully remove each cookie from sheet and cool thoroughly on a wire rack. If required, store in an airtight container or freeze.