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• 2 cups All-Purpose Flour (subbie Gluten-Free Flour for a GF version!)

• 1 ½ teaspoons Ground Cinnamon

• 1 teaspoon Baking Soda

• 1 teaspoon Salt

• 1 cup Unsalted Butter, Softened (subbie Vegan Butter for Vegan alt!)

• 1 cup Cane Sugar (subbie Coconut Sugar for Low-Glycemic!)

• 1 cup Packed Brown Sugar

• 2 Large Eggs

• 1 teaspoon Vanilla Extract

• 3 cups Quick Cooking Oats

• 2 tablespoons Water

• 2 tablespoons Cane Sugar, or as needed

Whisk flour, cinnamon, baking soda, and salt together in a medium bowl until well combined.

Beat butter, 1 cup cane sugar, and brown sugar in a large bowl with an electric mixer until creamy, at least 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla. Gradually mix in dry ingredients until well combined. Add oats and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.

When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease two cookie sheets with oil. Place water in a small bowl and 2 tablespoons sugar in another small bowl.

Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. Dip a large fork in water, then in sugar, and use to flatten each cookie, rewetting and resugaring as necessary.

Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes, switching racks halfway through. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

• ½ cup Vegan Butter

• 1 cup Cane Sugar or Coconut Sugar

• 1 cup Smooth Salted Peanut Butter

• 1 teaspoon Vanilla Extract

• 1 ½ cups All-Purpose Flour (subbie Gluten-Free Flour for a GF version!)

• 1 teaspoon Baking Soda

• ½ teaspoon Salt

• 3 Tablespoons Non-Dairy Milk

• 1 cup Vegan Chocolate Chips or Chunks

Add the vegan butter and cane/coconut sugar to the bowl of your stand mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.

In a separate bowl mix together the flour, baking soda, and salt. Then add the dry ingredients in with the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If, at this stage, you are able to mix it into a cookie dough, so that you have a proper cookie dough instead of a crumbly dough, then you may not need to add any milk. But, if you have crumbly dough, then you need the milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.

Add in the milk, only as much as needed to get to a thick cookie dough that is able to roll into balls.

Add in your chocolate chips or chunks and mix in.

Preheat the oven to 375°F (190°C).

Roll into big balls and place onto a parchment-lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.

Bake for 12-15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool.

Let the cookies cool and firm up on the baking sheet before moving them.