DRY INGREDIENTS

• 1 ¼ cups all-purpose flour

• 1 cup rolled oats

• 1 teaspoon ground cinnamon

• ¾ teaspoon baking soda

• ¼ teaspoon salt

WET INGREDIENTS

• ¾ cup butter, cold

• ½ cup white sugar

• ½ cup brown sugar

• 2 teaspoons vanilla extract

• ½ cup chocolate chips (or sub raisins for oatmeal raisin cookies)

1. Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper or lightly grease.

2. In a large bowl, whisk together all the DRY INGREDIENTS.

3. In a medium bowl, add all the WET INGREDIENTS and use a beater to cream the vegan butter and sugar together. 

4. Dump the wet ingredients into the dry and mix.
   NOTE: Different vegan butter brands have different moisture contents, so if you find the dough is a little dry, add up to 1 tablespoon of water until the dough holds together. 

5. When it just comes together stir in the chocolate chips.
   NOTE: Feel free to snack on cookie dough, it can be eaten raw!

6. Take 2 tablespoons of cookie dough, roll into a ball, and place on the prepared baking sheet. Repeat until you have used up all the cookie dough. 

7. Bake 14 to 18 minutes. Let cool on the pan to let the cookies set.
   NOTE: The cookies will have spread but look almost raw, they should be golden on the on underside.