Miracle on 34th Street Cookies

These cookies are so much fun to eat, but I warn you -- this recipe makes one entire 'cookie cake' in the shape of a heart, or LOTS of other sized cookies. Since it's egg-free, you can also eat the batter... and sometimes I do. Sometimes I eat the batter with rice cream or soy cream... and a splash of Frangelico.... oh man, what a holiday!

Ingredients:
5 Cups Oatmeal, coarsely blended
2 Cups Margarine (Dairy-free)
2 Cups Brown Sugar
2 Cups Sugar
6 tsp Ener-G or Orgran No-Egg egg replacer + 8 Tbs water (pre-mix)
2 tsp Vanilla (Mexican is best)
4 Cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
4 Cups Dark or Bittersweet Chocolate Chips
1 Large Dark Chocolate Candy Bar, frozen/grated
3 Cups Chopped Hazelnuts

Prepare Dough:
Measure oatmeal and blend in a blender to a coffee-like powder. Cream margarine and both sugars; add pre-mixed egg substitute and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda, blend in margarine-sugar mix. Add chocolate chips, candy bar, and nuts. Stir gently.

Bake:
Press into pre-greased heart-shaped shallow pan or roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 190 degrees Celsius (Europe/Australia) or 375 degrees Fahrenheit (USA).

Mmmmm coooooookies! (With a nice big glass of almond milk!)