1/2 C   SOOC Blood Orange Olive Oil
1 C      white sugar
1/2 C   brown sugar
1         egg, slightly beaten
2 T      SOOC Blenheim Apricot White Balsamic Vinegar
1 C     flour
1/4 C  rolled oats
1 C     oat bran
3/4 C  unsweetened coconut
1 t       baking powder
1 t      baking soda
1 C     raisins (optional)


Preheat oven to 325

Cream Blood Orange Olive Oil, Blenheim Apricot White Balsamic Vinegar, sugars & egg together.

Combine all dry ingredients.

Stir dry into wet and mix well. Add raisins if using.

Drop by teaspoonful onto greased sheet.

Bake for 10 minutes. (may have to adjust for personal oven temp)