Eggless Oats Chocolate Chip Cookies

I really don't know what to call these cookies. It is not a typical chocolate chip cookie. And it definitely is not an oatmeal cookie either. This one is adapted from the book 'Vegan cookies invade your cookie jar'. The recipe that I adapted from is called 'Cowboy Cookies' - I have no idea why they call it like that though. I halved the recipe and made regular sized 2 dozen cookies against 1 dozen large cookies as per the book. I didn't use the nuts since my kids would spit them and I used regular milk. I don't keep non dairy milk all the time. I ended up reducing the sugar and increasing the milk to be able to handle the dough. I also used whole wheat flour instead of all purpose flour.

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Ingredients:
Quick cooking oats - 1 cup (not instant)
Whole wheat flour - 1 cup
Brown sugar - 1/3 cup packed
White sugar - 1/3 cup
Canola or vegetable oil - 1/3 cup
Baking Soda - 1/2 tsp
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Milk - 1/4 cup + 2 TBSP
Ground Flax seeds - 1/2 TBSP or 1 1/2 tsp
Vanilla extract - 1 tsp
Shredded Sweetened coconut - 1/3 cup
Miniature chocolate chips - 1/2 cup (reserve a few for placing on the top of cookies)
Heathbar toffee bits - 1/2 cup (optional. Increase chocolate chips to 1 cup if omitting this or add 1/2 cup of chopped nuts)

Method:
Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a bowl, whisk together flour, oats, baking powder, baking soda, salt. Set aside. In another larger bowl, beat milk, oil, flax seed powder and both the sugars. Add half of the dry ingredients to wet and mix. Add the remaining dry mix. You might have to mix it with hands towards the end. Add the chocolate chips, toffee bits and coconut and mix. Scoop 2 TBSP of this per cookie and drop them on the parchment paper. It might look like it will crumble. Don't worry. It will come together when baked. If the chips is making it not stay in a round, press them with wet fingers. It will come together. Drop the dough on to the cookie sheets 2" apart (I used cookie scoop to do this job). With wet finger tips, flatten a bit and sprinkle the reserved chocolate chips and gently press them into the dough. Bake for 10 - 12 minutes rotating the sheets halfway. Let it cool on the cookie sheet for 5 minutes and then move to wire rack to cool completely.

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