Updated: Apr 25, 2018
So I had the pleasure of having my grand-daughters with me this weekend, and they requested my oat cookies, but asked if I would put peanut butter in them :). So we baked a batch and they came out fantastic! I pretty much had to hide some from them so their brother could taste them!
They are a spinoff on my "Yummy and chewy - World's Best Vegan Coconut Oatmeal Cookies :). Enjoy!!!
I hope you will all enjoy these cookies as much as my grandaughters did!!
“In the begining I chose to be vegan for my daughter. Today I am vegan for her, myself, all the animals, the planet and you.” ~Connie's Rawsome Kitchen
Preheat oven to 350F convection air = 375F conventional oven
1 cup quick oats
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 cup (+) chocolate chunks
1 1/2 cups Vegan white sugar
3/4 cup peanut butter
1/2 cup V-butter*
3/4 cups large black raisins
1 1/2 tsp. salt
2 tsp. vanilla
1/3 cup almond milk
*V-butter / V-becel = vegan butter
In a stand mixer add all ingredients with the exception of the butter and milk.
Mix for a few minutes until nice and incorperated.
Add the butter and mix well on a low setting
Finally add the milk slowly ( you many not need the full amount ) on a low setting and then bring it up to a #3 setting, and mix everything well, until it all comes together. The dough should not be liquidy, but wet and slightly firm, not dry.
Note: THESE WILL NOW GO INTO A PREHEATED 350F OVEN FOR ABOUT 17 MIN. OR UNTIL THE COOKIE IS A NICE LIGHT GOLDEN COLOUR.
LET THEM COOL OFF FOR ABOUT 5-10 MINUTES ON YOUR COOKIE
TRAY BEFORE PUTTING THEM ONTO A WIRE RACK TO COOL OFF
You can watch the video here for references