Ridiculously delicious oatmeal cookies

I originally took this recipe from All Recipes. It's an awesome free site that you should all run out and join. It's cool, I'll wait.

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This recipe sounded good, but I have been dying to use some organic vanilla agave that I picked up at the farmer's market. It also had a ton of sugar in it. I like to eat what I make, not take a bite, get crazy and pass out.

Here's the original recipe with my changes noted. I also added chocolate chips because, well, they were just sitting there:

INGREDIENTS

• 1 cup butter, softened (I used Earth Balance)
  
• 1 cup white sugar 2/3 cup agave
  
• 1 cup 1/2 cup packed brown sugar
  
• 2 eggs (or egg replacer)
  
• 1 teaspoon vanilla extract (I skipped this simply because I had vanilla agave)
  
• 2 cups all-purpose flour 1 cup whole wheat and 1 cup unbleached flour
  
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 2 teaspoons ground cinnamon
• 3 cups quick cooking oats

DIRECTIONS

1. In a medium bowl, cream together butter, white sugar agave and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour as long as you can stand it.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Feed to hungry kid
5. Watch cookies closely