1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 to 3 teaspoons ground cinnamon (depending on how much you love it, I put about 2)
1 cup (2 sticks) softened margarine or butter-flavored shortening
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 egg OR about 2 1/2 tsp. Ener-G egg replacer mixed with 3 Tbsp. warm water*
1 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats
1 1/4 cups semi-sweet chocolate chips

Mix together flour, baking soda, and cinnamon in a large bowl.

Beat together margarine/shortening, brown sugar, and granulated sugar in a second bowl until light and fluffy. Beat in egg replacer and vanilla.

Beat flour mixture into margarine/shortening mixture until blended. Fold in oats and chocolate chips, then stick into the fridge to chill for a bit while the oven heats up. Put the bowl back into the fridge while each batch of cookies bakes, to keep the dough chilled.

Preheat oven to 350 degrees Fahrenheit. Grease 2 baking sheets.

Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets, flattening each cookie slightly.

Bake until lightly browned around the edges, about 10 to 12 minutes. Let cookies cool on baking sheets for a minute or two before transfer to racks to cool completely.

Makes 2 to 3 dozen, depending on size.