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Hi all! I made a granola raisin cookie for about 50 years and it tasted great until the manufacturer of the granola went out of business. 
I tried to find another granola that sufficed, but the cookies never tasted amazing. I recently discovered that if the cookies taste burnt, but are not really burnt then that means there’s too much salt in them. I long to conquer this beast and get to eat and sell my amazing cookies again. Please help!
I see the original granola had 0 MG sodium. So I am about to make them again using a granola that has 0 mg of sodium. But being an Overthinker, I’m wondering if I’m on the right track or if I just need to cut out or cut down the salt that’s in my recipe. FYI, my original single batch recipe had 1 teaspoon of salt and for 50 years with the (Vita-Crunch) almond granola, I always added 2 teaspoons of salt because I doubled my recipe. But I remember hearing some advice about not having to double some ingredients in some cases. I’m a home baker.
What do you think I should do?
Thank you in advance for your advice!
God Bless!
I tried to find another granola that sufficed, but the cookies never tasted amazing. I recently discovered that if the cookies taste burnt, but are not really burnt then that means there’s too much salt in them. I long to conquer this beast and get to eat and sell my amazing cookies again. Please help!I see the original granola had 0 MG sodium. So I am about to make them again using a granola that has 0 mg of sodium. But being an Overthinker, I’m wondering if I’m on the right track or if I just need to cut out or cut down the salt that’s in my recipe. FYI, my original single batch recipe had 1 teaspoon of salt and for 50 years with the (Vita-Crunch) almond granola, I always added 2 teaspoons of salt because I doubled my recipe. But I remember hearing some advice about not having to double some ingredients in some cases. I’m a home baker.
What do you think I should do?
Thank you in advance for your advice!
God Bless!
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