Mix together the oil and sugar. Mix until creamy. Mix your egg replacer well (this is very important). Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer mixture at a time, stirring it in a bit before adding the rest.

Add the soy milk. Add the vanilla. Stir this mixture until it is a uniform color (this will not take long). Slowly stir in the flour mixture. Mix this well. Stir in oatmeal and chocolate chips.

Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works best, as the air between the two layers of the sheet keeps the bottom of baked items from burning). Bake the cookies for about 9 to 13 minutes (ovens vary in temperature).

Check them by gently pressing on the top of one of the cookies. If the inside looks moist, but not too wet, they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking. Without real eggs, they will not get that dark. They will, however, turn a golden tan.

When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they have cooled.