Without a doubt, these are the best oatmeal raisin cookies in the world. I make them rather frequently and they hardly last a day in the office (whenever I make a batch, I bring them in to work so we won’t eat them all at home!)

I used to make mammoth sized cookies, but recently I’ve been trying to standardize my cookie operation so now I use a cookie scoop (its boring, I know). Either way, I can squeeze out about 2 dozen using the cookie scoop so there’s always that.

Now for full disclosure, there is hardly any difference between my recipe and the Vanishing Oatmeal Raisin Cookie recipe on the back side of the Quaker Oats container lid. My recipe simply uses Splenda instead of sugar, almond flour instead of regular flour, and every now and again, I throw in a few scoops of Whey Protein Powder. I have also been known to use golden raisins instead of regular raisins, or combine the two. I’m just crazy that way.

For all you cookie lovers.. enjoy!

Jana’s Famous Oatmeal Raisin Cookie Recipe

1/2 pound (2 sticks) of butter

1 cup of firmly packed Splenda brown sugar

1/2 cup of  Splenda granulated sugar

2 eggs

1 teaspoon of vanilla

2 tbs of Whey Protein Powder (optional)

1 1/2 cups of Almond Meal/Flour (I like Bob’s Red Mill brand)

1 tsp baking soda

1 tsp cinnamon

3 cups of Quaker Oats (I recommend the old fashioned oats. The quick oats aren’t as hearty)

1 cup of raisins (sometimes I like 1/2 golden, 1/2 regular, or all golden.. or whatever you have in the house.)

Pam Cooking Spray (I always like to include this, it helps with cleanup)

Heat oven to 35o, beat together the butter and sugars until creamy, then add the eggs and vanilla. In a separate bowl, add the almond flour, baking soda, cinnamon, and protein powder and stir it up  (I personally do NOT use salt, even tho the original recipe calls for 1/3 tsp of salt. If you do want salt, throw it in here).

While the blender is mixing the wet goods, start pouring in the dry goods until  the mixture is smooth. Then throw in the oatmeal and raisins and mix it up. You can either do this by hand or directly in the blender. I find the blender does just fine.

Spray your cookie sheet with Pam (butter flavored preferred), scoop out your cookies (be wild and do mammoth size, or go conservative and use a scoop or spoon), throw them in the oven for about 20 minutes and your done. The original recipe suggests 15 minutes but for my oven, that’s never enough time. I usually do 20.

Let cool for as long as you can possibly can, then chow down.

This is the best vegetarian chili recipe, ever.  Well, at least we think so.

The best thing about it is that it’s really, really super easy.  The ‘Spice Pack’ comes from Moosewood Cookbook’s Vegetarian Chili recipe but other than that, it’s just a bit of this and a bit of that. We like our vegetarian chili with Shmeet (fake meat) so I thought I’d share our recipe as I’m making a big ole batch right now.

Ingredients:

1 pack of Quorn Meatless and Soy Free Grounds OR Morning Star Meal Starters (Sausage style or Regular)

1 Medium/Large Onion (chopped)

5/6 cloves of garlic (minced)

1 package of Mushrooms (sliced or chopped)

1 big can of Diced Tomatoes (28 oz)

1 can of Tomato Paste (6 oz)

1 can of RoTel diced tomatoes and green chilies (10 oz)  -this is optional. Actually everything is optional.

Spice Pack (combine the following): 2 tsp cumin, 2 tsp dried basil, 2 tsp chili powder (more to taste), 1 tsp of kosher salt (more/less to taste – I usually go for less)

1-2 tsp of olive oil

1 cup of water (more or less as you wish)

*We don’t add beans, but if you want to, feel free. Also, feel free to add other vegetables during the onion/mushroom/garlic stage. You can really play around a lot with this recipe.

First Thing:

Throw your chopped onion and garlic in a pot and sauté w/ olive oil for about 5 minutes. Throw in your mushrooms and the ‘spice pack’ and sauté for a few more minutes so everyone gets all spiced up.

Second Thing:

Add your package of Shmeet (the fake meat of your choice- it doesn’t matter if it is frozen or defrosted). Mix this up with your spiced up onion/garlic/mushroom mix and cook that for about 3 minutes (just enough to soak up the flavor).

Third Thing:

Add your tomatoes (all three cans) and mix everything up. At this point, I usually add a little bit of water if it’s too thick, but you can do whatever you want. At minimum, let this simmer for about 25-30 minutes, but an hour or more is best.

Fourth Thing:

Heat up some dippin’ bread (6-7 minutes in the oven at 350 degrees), dish out your chili, and go to town. A dollop of sour cream or a bit of cheddar cheese on top is really yummy and if your anything like Pete, throw in a few drops of something that makes you sweat (Dave’s Insanity Sauce  or Blair’s After Death Hot Sauce are favorites – but be warned, less is best. Seriously).

Bon Appetite!