Émilie

This recipe (which, btw, I owe entirely to Monica’s brilliance) has made me quite famous in quite a few households, so I’m posting it here in case you’d like to attempt the magic on your own:

Almost Vegan Cookies*

from the kitchen of Monica and Emily

1/3 cup crunchy peanut butter (if you don’t use Skippy, add extra oil for best texture)

2 Tbsp. oil

1 cup sugar

1/3 cup milk

1 tsp. vanilla

1 cup flour

½ tsp. baking soda

½ tsp. salt

1 cup oats

½ bag chocolate chips

Cream together wet ingredients (peanut butter, oil, sugar, milk, vanilla) on medium speed until smooth. Add dry ingredients and combine.  Bake on greased cookie sheets at 425˚ for 6 minutes for perfect, melt-in-your-mouth cookies. (Tbsp. sized balls work best.)

*To make this recipe truly vegan, substitute soy milk for regular milk, and use dark chocolate chips or a substitute.