Oatmeal Chocolate Chip Cookies with a Bourbon Vanilla Kick

I love any cookie that involves oatmeal! This oatmeal chocolate chip cookie recipe is vegan. It contains no butter, and vanilla soy milk is used in place of eggs. They are chewy, with just the right amount of crisp on the outside. My non-vegan friends were impressed that such delicious cookies had no butter or eggs in them. If I didn’t tell them, I don’t think they would have ever known. These cookies disappeared quickly. To say they are addictive is an understatement!

The magic ingredient that gave these cookies an amazing vanilla kick was Watkins Madagascar Bourbon Vanilla.

Why have I not been using this vanilla in all my baking? It is amazing, and it added such a complex, but smooth vanilla flavor to the oatmeal cookies. It is not hard to find…I found my bottle at Super Target.

Oatmeal Chocolate Chip Cookies with a Bourbon Vanilla Kick
Ingredients:

1 1/2 cups Whole Wheat Flour

1 tsp Baking Soda

1 tsp Salt

3/4 cup of Canola Oil

1/2 cup + 2 tablespoons Vanilla Soy Milk

1  1/3 cups Sugar

1 1/2 tablespoons Madagascar Bourbon Vanilla Extract

2 1/2 cups Rolled Oats

12 oz. Chocolate Chips

Directions:

Preheat oven to 350 degrees.
Mix flour, baking soda, and salt together. Set aside.
Mix together the oil and sugar until creamy.
Add the soy milk.
Add the vanilla.
Stir this mixture until it is well blended.
Slowly stir in the flour mixture and mix well.
Stir in the oatmeal and chocolate chips.
Place large tablespoons full of the batter onto a cookie sheet.
Bake the cookies for about 10-13 minutes.
Let cool…and Enjoy!