Sunday is when I stock up on my homemade granola. It seems to disappear quickly around here but it’s no problem because this is one of my simplest, easiest recipes. I dump everything onto a baking pan, mix it up with my hands, and bake it. I stir it a couple of times and I like to bake it until it’s really well toasted and brown. I use thick oats or regular rolled oats if it’s all I have, along with lots of nuts, brown sugar, coconut, and real maple syrup, plus as little oil and that’s it. My oil of choice these days is cold pressed avocado oil. When something is this healthy and this easy, there’s no reason to eat the store bought stuff. Homemade always tastes better. Click herefor the recipe.
Speaking of “homemade tastes better” I also stocked up on my soft & chewy oatmeal raisin cookies. Well, they are usually oatmeal raisin cookies but today I “accidentally” mistook my dark chocolate chunks for raisins so I guess I’m stuck with these soft oatmeal dark chocolate chunk cookies. That’s my story and I’m sticking to it. ? Click here for the recipe. – Jenny Jones
I’ve had a craving for soft oatmeal raisin cookies lately and never knew how to make them. My oatmeal cookies are always crisp so I decided to try making soft and chewy ones. It was easy. They turned out really well with several different variations.
My recipe works three different ways:
1) Made with only butter.
2) Made with half butter, half oil.
3) Made with only oil.
But here’s the surprise. I did a blind taste test (with my husband’s help) and I could not tell the difference between any of them. All of the cookies, made with butter, oil, or a mix of both, tasted the same to me. So if you’re like me and try to avoid butter, make them with oil. I use cold pressed avocado oil. If you prefer butter, use only butter. If you’re undecided, use a 1/2 and 1/2 mixture of each. I think you’ll like them no matter what but keep in mind that they are large cookies because that keeps them soft, and also do not over bake them. If you bake them until they are too brown and golden, they may not be soft. But they’ll still taste good, though.
Oh, and one more thing: You can skip the raisins and use chocolate chips instead. (Do I hear applause??) Click here for the recipe. – Jenny Jones