Oh Vegan with a Vengeance cookbook, you make my tummy smile. I tried out Isa’s recipe for Big Gigantoid Crunchy Peanut Butter – Oatmeal Cookies the other day but made them small and added carob chips. Can I just say that these cookies are the bomb dot com? They’re the perfect cookie for me to pass out to all my friends and co-workers this Holiday season. Even non vegans cannot argue the deliciousness of this cookie.

To make these fantastical cookies you are going to need:

• 2 c flour (I always use whole wheat flour when baking…tastes incredible)
• 2 c oats
• 2 t baking powder
• 1 t salt in a bowl

Toss these ingredients together making sure they’re mixed.

In a separate bowl mix together (using a hand mixer):

• 3/4 c canola oil
• 3/4 c chunky all-natural peanut butter
• 1 c sugar
• 1 c brown sugar
• 1/2 c soy milk (you can use plain or vanilla…recipe calls for vanilla, I used plain)
• 2 t vanilla extract

Add the dry ingredients to the wet and continue to mix. The dough will be sticky and delicious (just the way we like it when we eat cookie batter). Drop little cookie dough balls onto your greased cookie sheets and cook in a preheated 350 degree oven until delightfully brown on top and bottom. Every oven and cookie sheet is different and cooking time really depends on what you’re working with. I believe my cookies were in the oven for around 20 minutes but I can’t be too sure.