|Photo taken with my phone via Instagram. Nikon is still broken. So sad.|
I have been craving oatmeal cookies something fierce for some weird reason. Usually when I crave something, it's savory or bizarre; like Indian ramen noodles or salt and vinegar chips with chocolate. It was two days of wanting a dang oatmeal cookie, so I decided to bake a small batch already, geez! I left some with just raisins for the classic touch, but with the second half of the batch, I decide to throw caution to the wind and make a trail mix version. That was awesome; chewy on the inside, crispy on the outside and not too sweet. They are the perfect snack to fuel you through an entire summer-time road trip!
Trail Mix Oatmeal Cookies Recipe (vegan)
makes about 6 dozen
- 1 cup vegan margarine
- 1 1/4 cup packed light brown sugar
- 3/4 cup vegan white sugar (The large granules of vegan sugar actually work really well here!)
- 1 TB vanilla extract
- 1 TB maple syrup
- 1/2 vegan sour cream (or you can use yogurt)
- 2 TB cornstrach
- 1 cup white flour
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1/2 cup organic raisins
- 1/2 cup dried cherries (My favorite at the Montmorency cherries from Trader Joe's.)
- 1 cup chocolate chips
- 1/4 cup raw pepitas
- Preheat oven to 350.
- Cream together sugars and margarine. Add vanilla, sour cream, and cornstarch. Beat together until light and fluffy.
- In a separate bowl, whisk together flours through salt. Add to wet ingredients and mix.
- Mix in oats.
- Fold in raisins through pepitas.
- Scoop rounded 1 TB balls onto a parchment lined cookie sheet. Flatten slightly and bake 11-12 minutes. Let cool and then transfer to a wire rack.