Ingredients:
1/2 cup margarine (I recommend Earth Balance vegan buttery sticks)
1/3 cup sugar
1/2 cup brown sugar
1 and 1/2 cups flour (I recommend Bob's Red Mill whole wheat pastry flour)
1 tsp baking powder
1 tsp salt
2 tsp vanilla extract
3 tbsp vegetable oil
1/3 cup quick oats
Up to 3 tbsp warm water
1 cup chocolate chips
Procedure:
In a mixer, cream margarine with sugars and vanilla extract. In another bowl, combine flour, baking soda and salt and mix well with a fork. Combine flour mixture with the sugar mixture and add the oil and oats. If the dough remains grainy or dry, add one tbsp warm water at a time with the mixer running, until the dough comes together. Add chocolate chips and mix briefly. Roll 1 tbsp balls of dough and place onto a parchment paper-covered cookie sheet. Press down lightly on the dough to flatten. Bake at 350 degrees for 8-12 minutes. For a chewy cookie, remove from the oven when the centers are still soft. This recipe should yield 24-28 cookies.
