The beau’s been a bit stressed the last few days due to a work project he’s rushing to complete, so I figured home-made cookies might help ease the tension. And who better to bake with than my sweet and loving mother who was visiting. So, wine glasses in hand, we set to work to make some amazing cookies. I found this recipe in Vegetarian Times and was very pleased with the results. Yum!

These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins such as 1/2 C chopped nuts, raisins or even small candies. -Vegetarian Times

1. Preheat oven to 375 F. Combine flour, oats, baking soda, and salt in medium bowl. Beat or stir brown sugar, shortening, and oil until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.
2. Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.
3. Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on wire rack.

Per cookie: 148 calories; 2g protein; 7g total fat (2g saturated fat); 19g carbohydrates; 0mg cholesterol;  97mg sodium; 1g fiber; 12g sugars