Veganism -- Seventieth Post

I believe I posted a recipe for vegan apple pumpkin bread made out of random stuff I have in my kitchen, which at the time did not include butter or eggs.
It turns out that I'm quite fond of vegan recipes. This is probably because I frequently run out of eggs and butter (my housemates use some of my eggs, it's a long walk to a store that has cheap groceries, I have no budgeting skills, I made a chocolate torte that takes three eggs and half a stick of butter when I only had three eggs and a stick of butter left, and my baking cravings are unpredictable). Vegan egg substitutions are cheap, and it's fun to try recipes that don't have any cholesterol (yay, shitty heart issues!). I also stick with vegan milks because it's too hard to keep regular milk fresh and around with how little I use it on a day to day basis (mostly, a glug or so in my tea every morning when I can be bothered to wake up in time for tea, since I don't eat cereal hardly ever). I'm thinking I might try some vegan cheese just to see if it's quesadilla-worthy, even though it's probably more expensive.
Today, after a weekend of homework, I NEEDED to bake oatmeal cookies. Unfortunately, as I mentioned before, I used most of my butter and all my eggs in a chocolate torte that is, quite frankly, pretty damn good for a first try and without a machine to beat my egg whites into stiff peaks.
So, I started hunting for vegan cookie recipes. Eggs I could handle, but the butter... I don't have any coconut oil on hand. I need some, but I am currently without.
I found one recipe that seemed pretty legit, although it didn't include oats, and figured I could just add in oats.
It worked okay until I added too many oats and dried the whole thing out. I also used brown sugar instead of raw sugar. I added 1/3 of a cornstarch egg (1 tbsp water, 1 tsp cornstarch) to moisten it up, and the result was a slightly dry but surprisingly soft and delicious cookie.
I did end up adding about two tablespoons of soy milk to the second batch, but they came out cakey. Another tablespoon of cornstarch egg would have been a worthy addition. Ground up nuts and applesauce might have been good as well.
I hope to make a review of milks for my own purposes at some point, but I need to try rice milk first. So far, almond milk is way too thin for use in tea but fine for everything else, and soy milk is great in tea; maybe a little thick.

Which reminds me, there was something else I was going to post a review on... I forget. Oh, the oriental hy-top stir fry mix is all beans and pretty much nothing else. Don't get that again.