Cookies and granola

Our lawyers advised us against calling our soft, chewy Chocolate Chip Cookies “addictive,” but we’re pretty confident we’d win that case in court. So, open wide and prepare to lose every ounce of willpower you have to this dangerously delicious recipe of real butter, whole eggs, pure vanilla and Guittard’s finest chocolate chips.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Semi Sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, dextrose and soy lecithin), Butter (pasteurized cream-derived from milk, natural flavors), Sugar, Brown Sugar, Eggs, Vanilla, Salt and Baking Soda.

Cookie, or soft-baked proof that goodness still exists in the world? It’s both. Our Snickerdoodle is basically the innocence of childhood captured in a cookie. It’s chewy, just the right amount of sweet, and made using only real, simple ingredients like pure vanilla, ground cinnamon, flour, butter and sugar. All you need now is a cup of coffee. Or a glass of milk.

Wheat Flour, Sugar, Butter (pasteurized cream-derived from milk, natural flavors), Eggs, Vanilla, Baking Powder, Cinnamon Powder and Salt.

If you like your cookies with sweetness, spice and everything nice, then you like what we like. And we like baking our Ginger Cookies using only clean, simple ingredients. Admittedly, the blend of bold, spicy ginger and sweet molasses flavors give this recipe a bit of an identity crisis, but don’t worry. We’re working through it together.

Enriched Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Butter (pasteurized cream-derived from milk, natural flavors), Brown Sugar, Molasses, Eggs, Baking Soda, Ginger, Salt, Cinnamon, Clove, Nutmeg and Allspice.

Oatmeal, you seek to destroy how the world has defined cookies for generations. And we respect that. Our moist and chewy Oatmeal Raisin Cookies are chock-full of sweet California raisins, whole grain oats and more simple, honest nutrition than some people think should count as dessert. You know who you are, and we’re saving one just for you.

It’s impossible to lose interest in our signature Granola. It’s shocking, really. You think you’d tire of pouring it over yogurt or eating it like cereal with milk. You think you’d bore of snacking on handful after handful of oats, nuts and berries naturally sweetened with maple syrup. You’d think…but you’d be wrong. And if our granola’s wrong, we don’t want to be right.