- 3⁄4 C brown sugar
- 3⁄4 C sugar
- (or use 1 1⁄2 C of one kind of sugar)
- 3⁄4 C canola oil
- 1⁄2 C water
- 1 tsp vanilla extract
- 3 1⁄2 C oats (regular or quick)
- 2 C flour (some whole wheat flour can be used if desired, but not more than about 1⁄2 C)
- 1⁄2 tsp baking soda
- 1 12-oz package chocolate chips
Preheat oven to 350° F. Combine the wet ingredients in one bowl, and the first three dry ingredients in a larger bowl. Then pour the wet mixture into the dry, and mix thoroughly.
Look for nondairy chocolate chips at your local supermarket, health food store, or co-op; or order online from Pangea (vegan marshmallows, gelatins, pudding, and baking mixes are also available).
Form dough into patties on ungreased cookie sheet; then push in chocolate chips. (Adding the chips to the mix before forming the patties tends to make the patties too crumbly.)
Bake 10–12 minutes, testing after 8. Ovens tend to vary, as do the baking times for the top and bottom racks. Longer baking times lead to crunchier cookies, but a greater risk of burning!
Variations: Decrease flour by 1⁄4 C and add 1⁄2 C ground nuts.
Add 1⁄2 tsp ground cinnamon to the dry mixture, and use raisins instead of chocolate chips.