1/2 cup pastry flour
1/2 cup whole wheat flour
1/2 teaspoon Vietnamese cinnamon (has a more mellow flavor, but any cinnamon will do)
1/2 teaspoon nutmeg
1/4 teaspoon natural baking soda (Bobs Red Mill makes a great one)
1/4 teaspoon ground ginger
1/2 cup margarine, softened (I use Earth Balance)
1/4 cup turbinado sugar
1/4 cup packed dark Muscovado sugar (this is an amazing flavor!!, I recommend this as a substitute for regular sugar any time you get a chance)
equivalent replacer for 2 large eggs (Ener-G egg substitute works perfectly)
1/2 cup raisins or dried cranberries
3/4 cup rolled oats
1/2 teaspoon vanilla extract
2 to 3 tablespoon cold water
Preheat your oven to 350. In a medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside.
In an electric mixer, beat margarine and both sugars until very fluffy. Beat in the egg replacer, vanilla and water until well blended. Slowly add the dry ingredients, and beat until just blended. After removing the bowl from your mixer; stir in oats and raisins by hand. This should be VERY thick! And VERY raisiny!
Place large tablespoons of dough onto greased baking sheets, about 2 inches apart. Bake until golden, about 10-15 minutes.
I usually make a double batch because they go so fast! One little thing I would like to mention regarding the Muscovado sugar...it has alot of large clumps in it. This can affect the taste of your cookies if you get a big bite of sugar instead of cookie! So I mash it up with a fork.
Hope you enjoy!