Crunchy Peanut Butter-Oatmeal Cookies

I have been on a quest for a vegan peanut butter cookie that is decent, forever. I spent months trying all sorts of recipes and totally failed. I kept creating these chalky, dry awful cookies that no one even made effort to pretend they liked. I finally found this recipe in one of my favorite cook books ever, Vegan with a Vengeance. Given, it's not a plain peanut butter cookie, but it's not bad as far as peanut butter or oatmeal cookies go. One day I may just find what I'm looking for, but until then this will do just fine. AND....if somehow you have managed a delicious secret peanut butter cookie recipe please please please share it with me!

Ingredients:

2 cups all-purpose flour

2 cups rolled oats

2 tsp baking powder

1 tsp salt

3/4 cup canola oil

3/4 cup chunky all-natural peanut butter (creamy is okay if that's all you have, it just looses some good texture)

1 cup sugar

1 cup brown sugar

1/2 cup soy milk

2 tsp vanilla extract

Preheat oven to 350 F. Lightly grease two cookie sheets.

Toss together the flour, oats, baking powder, and salt in a large mixing bowl. in a spearate bowl mix together the oil, peanut butter, sugars, soy milk, and vanilla.

Add the dry ingredients to the wet, and mix. The dough will be very firm and moist. For large cookies: pack a 1/3 cup measuring cup with dough, pop out and roll the dough into a firm ball and flatten just baely on a prepared cookie sheet, spacing them well apart, about an inch. Flatten to 1/2 in thickness. Bake for about 12 to 15 minutes till cookies have puffed a bit and are lightly browned. Allow to cool at least 10 minutes to firm up before moving off the cookie sheet.

You can also make these cookies normal size by using 1 to 2 tbsp of dough and bake 8 to 10 minutes.

Recipe from Vegan with a Vengeance by Isa Chandra Moskowitz