When you get a batch of Mom’s cookies, that’s when you know you’re really going somewhere. I don’t mean that you have finally worked your way to the top. I mean that your bags are packed and you’re headed out the door. She used to make these for my Dad when they were dating. Friday night he’d drive down from grad school in New Hampshire to see her, and Sunday night she’d send him back with a batch of cookies. The intent was for the cookies to last the week, but they never made it past the Massachusetts state line.
Years later, these cookies accompanied me on my journeys to college and then to grad school. They lasted a little longer than Dad’s batches would, but only if I could keep the roommates from discovering them. I have tried to carry on the tradition, but something seems to have gone awry in the generational handover. Now if I’m going somewhere, I don’t receive a batch of cookies, I have to leave a batch of cookies. What happened there?
[recipe title=”Mom’s Oatmeal Cookies” servings=”3 dozen cookies” time=”1hr 30mins” difficulty=”easy”]
2 sticks Earth Balance vegan buttery sticks
1 cup light brown sugar
1 cup granulated sugar
1 tablespoon Ener-G egg replacer
6 tablespoons warm water
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon salt
1 teaspoon baking soda
2½ – 3 cups quick cooking rolled oats
16 ounces chocolate chips
Preheat the oven to 350 F. Mix egg replacer and water until combined and there are no lumps. Set aside. Sift together flour and baking soda. Add rolled oats to flour and stir until evenly combined. Cream buttery sticks and sugars together in a stand mixer on medium speed with the paddle attachment. Add egg replacer mixture, and vanilla and beat until incorporated. Add dry ingredients and mix on low until combined. Remove bowl from stand mixer and stir in chocolate chips by hand. Roll dough into 1 inch diameter balls and place on a parchment or silicone mat lined baking sheet in four rows of three. Bake for 17 minutes or until golden and still slightly soft.