Chocolate Chip Cookies

I'd been promising my brother and his wife the whole weekend that we'd make cookies, and we got just drunk enough last night for that to come true. I didn't have chocolate chips, just (non vegan) butterscotch chips and pecans. I'm pretty sure we would have eaten it no matter what I put in.

I found this recipe for Amazing Chocolate Chip Cookies on vegweb and used it since I actually had all of the ingredients. I've used Enola in baking the past few times, mostly because I want to get it out of my pantry, and I've become the accidental food chemist. Through several baking attempts and random mental notes, I realized that Enola makes baked goods very crispy and not expand. A long time ago I made the best white chocolate peppermint cookies a few different times because they were so great, but they turned out different each time because, as it turns out, I used Enola once and another oil another time. So these chocolate chip cookies I made ended up like some of the others I've made with Enola- they don't expand and get unusually crispy. But not necessarily in a bad way, it's just different. And we were drunk so it really didn't matter.

Ingredients
1/2 cup sugar
1/2 cup brown sugar
2/3 cup canola oil
1/4 cup applesauce (or 1 egg substitute)
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup of some kind of chips, chocolate or whatever you prefer
1/2 cup nuts

Preheat oven to 375. Mix first 5 ingredients together. Mix flour, salt & baking soda in separate bowl, then add to the first bowl. Mix in your chocolate chips/nuts and drop on ungreased cookie sheets. Bake for about 8-10 minutes.

You can't really go wrong with cookies.