This cookie recipe is great for a crowd because it makes 50-60 cookies so there will be plenty to pass around. Since it makes two logs you can bake one and freeze the other log for another time. Coming from a family of nine, this was the perfect cookie for us because we would cook one log of cookies and then put one in the freezer. The one in the freezer never lasted because we ate it one slice at a time. So good!
- Prep Time: 30m
- Cook Time: 10m
- Total Time: 40m
- 1 1/2 c All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 c Non-dairy margarine
- 1 c Packed brown sugar
- 3/4 c Granulated Sugar
- 2 Equivalent Egg Replacers (we use Bob’s Red Mill)
- 2 tsp. Vanilla
- 3 c Old Fashioned Oats
- Sprinkles for decoration (optional)
- In medium bowl, mix flour, baking powder, baking soda and salt together and set aside. In mixer, beat together non-dairy margarine, brown sugar and granulated sugar until smooth. Slowly add egg replacer and vanilla and mix until it is creamy. On low speed, slowly add flour mixture until all ingredients are combined. Stir in oats and mix with a wooden spoon.
- Divide dough into two equal parts. On waxed paper, shape each half into a 12-inch log and roll tightly. Place each roll into refrigerator for 4 hours or overnight to make sure it is firm.
- When ready to bake, preheat oven to 350 degrees F. Using a serrated knife, cut 3/8-inch slices on each log and place on two large cookie sheets with parchment paper. Shake sprinkles on the cookies. Use flat spatula to firmly press into cookies. Bake 8-10 minutes, rotating baking sheets halfway through baking.