Best Ever Oatmeal Raisin Cookies

3/4 c. butter, softened (3/4 c. = 6oz. = 12 T.)
1/2 c. sugar
3/4 c. light brown sugar
2 eggs, room temperature
1 t. vanilla
3 c. old fashioned/rolled oats (makes chewier cookies)
1 1/4 c. SR flour
1 t. cinnamon
1 c. raisins (soak in boiling water to soften them, while making batter)

Preheat oven to 350 degrees. Beat together both sugars, butter, eggs, and vanilla on medium until creamy. Scrape down the sides of the bowl. Add oats, flour, raisins, and cinnamon. Stir until combined and raisins are evenly distributed. Scoop out dough and form balls. Place on baking sheet. Place in oven for 8 minutes. Check after 8 minutes. Cookies should be brown on the edges and gooey in the centers. Bake another 1-3 minutes if needed. Remove from baking sheet and cool 5 minutes before serving. Makes 4 dozen cookies. Enjoy! (These are my husband's favorite cookies)

*May also be made in 9x13 pan for 25-30 minutes for bar cookies. Do not overbake.

Healthier Banana Blueberry Muffins

3 c. oat flour (or blend rolled/old-fashioned oats in a blender until fine--measure flour after grinding)
2 t. baking powder
1 t. salt
2 eggs
4 bananas, mashed (1 1/2 c.)
1/2 c. oil
1/2 c. brown sugar
1 t. vanilla
2 c. frozen blueberries (frozen ones have more flavor & hold up well in the muffin--don't sink to the bottom)
fresh blueberries, optional for garnish

Preheat oven to 350 degrees. Place muffin papers inside tins. Combine all dry ingredients. Add eggs, oil, bananas, vanilla, and blueberries. Spoon into tins. Top each muffin with a fresh blueberry if desired. Place in oven and bake for 20-25 minutes until muffins are golden on top and skewer comes out clean. Allow to cool for 10 minutes before moving to wire rack to cool completely. These muffins freeze well. Makes 2 dozen. Yummy!

First picture: muffins are done! See all the blueberries that stayed at the top?

Second picture: Every muffin is chock full of blueberries!