Flashback to a Favorite

My mom is the cookie lady.  She makes about 15 different kinds of cookies for Christmas every year.  She doesn't like to cook, but she is the baking queen.  So how could I not grow up with a favorite cookie?  Of course I did.  

Enter the Oatmeal Scotchie.  I don't know how long its been, but this cookie and I have had quite a long relationship.  It was the first cookie I made myself, it was the cookie my mom sent to me in college, it was the first cookie I made after I got married.  Oh Oatmeal Scotchie, how I have loved thee.  Needless to say, Oatmeal Scotchie has been pretty pissed at me since I went vegan.  I completely ignored it over the Christmas season.  Was I too good for good old Oatmeal Scotchie?  Never!  In all truthfulness, I had intentions of veganizing Oatmeal Scotchie so that I could indulge in Christmas cookies like everyone else, but time slipped away from me.  

Wait, I keep talking about busy I am...how could I come up with enough time to recreate Oatmeal Scotchie today?  If you live in the Northeast, you probably already know the answer to that....snow day!  

So the Oatmeal Scotchie was overhauled...okay, tweaked, to become vegan, wheat-free, light, crispy, crunchy, and, as it will remain forever, my favorite.  

Vegan Oatmeal Scotchies  

If you can't find vegan butterscotch chips, you could use peanut butter chips, or white chocolate chips, or even dried fruit, I don't think chocolate or carob would really work.  I used both vegan butterscotch chips, from Price Chopper, and vegan white chocolate chips, which I ordered at Christmastime from Food Fight! Vegan Grocery. 

1/2 cup + 1-2 tbsp flour (I used spelt, to make them wheat free)

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup vegan margarine (I use Earth Balance)

3/4 cup white and brown sugar (ie, I filled 3/4 measuring cup about halfway with beet sugar, and the rest with date sugar)

1 flax egg (1 tbsp flax seeds, ground, and 3 tbsp water, blended)

1/2 tsp vanilla

1 1/2 cup oats

6 oz butterscotch chips (I used 1/2 cup butterscotch, and 1/4 cup white chocolate)

1. Preheat oven to 375.  

2. Combine the flour, baking soda, cinnamon, and salt, in a bowl

3. In a separate bowl, beat (by hand or with a mixer) the margarine, sugar, vanilla, and flax egg.

4. Add the dry to the wet and mix until well combined.  

5.  Stir in the oats and chips.  

6.  Drop onto cookie sheet* and bake 8-9 minutes, or until golden brown.  

7.  Let cool slightly, then transfer to cooling rack.  

*It is up to you whether or not you want to grease the cookie sheet, use a Silpat, or parchment paper.  For some reason, while they all came off in one piece, one of my cookie sheets stuck a little, and the other didn't.  

Yields:  love.  I mean, about 2 dozen cookies (I got 26)

Nutrition Information:  129.9 Calories;  6.3g Total fat;  2.2g Saturated Fat;  0.0mg Cholesterol;  16.9g Carbohydrates;  1.5g Fiber;  1.6g Protein

By the way, you may, right now, be getting worried, realizing that I am going to be gone for four days.  I know, I know, its sad.  In all honesty, I will almost definitely still be posting, we have wireless in our hotel room.  Is this ridiculous?  Yes.  Just when you thought you were going to get rid of me...

Anyway, many thanks to my mom, who shared the recipe, and happily admitted that the vegan version of her cookie was really good!  I couldn't be happier that Oatmeal Scotchie and I have been reunited!