Vegan Oatmeal Cookies (With Suzanne's alternations)

3/4 cup margarine  (Earth Balance Butter Flavored)

1/3 cup sugar

3/4 cup brown sugar (Dark Brown Sugar)

1 tsp vanilla

1/2 cup soy milk (Almond Milk)

1 cup flour

1/2 tsp baking soda

1/4 tsp ginger powder

1/4 tsp cloves (Barely any at all – just a hint)

1/2 tsp cinnamon

1/4 tsp nutmeg (Barely any at all – just a hint)

3 cups quick cooking or rolled oatmeal (2 cups quick and 1 cup rolled – about)

1 cup dried cranberries (Skipped)

Preparation:

Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well.

Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.

Spoon 1 1/2 inch balls onto an ungreased cookie sheet  (Sprinkle the top with just a smidge of Kosher Salt – I was accidentally too heavy handed on some!)

and bake 10-15 minutes at 350 degrees, or until done.

Salty Oatmeal Raisin Cookies Borrowed Recipe

1 1/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt ( or a bit less)
3 cups rolled oats (1 cup old fashion and 2 fast cook)
1 cup raisins
1 1/2 sticks butter = 12 tablespoons
1 1/2 cup dark brown sugar (dark brown gives good mouth feel and chewy)
1 large egg
1 teaspoon vanilla extract plus a splash
Kosher salt for sprinkling on top.

Whisk flour, baking powder, baking soda, and salt together in a bowl
Combine oats and raisins in a separate bowl
Beat until fluffy the butter and sugar and then add egg and vanilla.
Add flour mixture in batches mixing well between.
Mix in the oatmeal/raisins until just blended in.

Roll in to balls and put on baking sheet - press down a bit and then sprinkle with a half a pinch of the kosher salt.
Oven 350
Cook about 12 minutes and let cool on pan a bit before trying to get off them off.