Chewy Oatmeal Bars

BLOG_July 09, 2014-3

I am eating one of these as we speak … or in between typing to be more exact and they are freakin’ delicious! I’ve always loved oatmeal cookies and these take it to another level with intense, sweet spice flavor and soft, chewy texture.  I’ve been eating these for breakfast, snacks, and dessert – they are that good.

I’m not surprised because the recipe comes from Cook’s Country, which is from the same people behind America’s Test Kitchen and I absolutely love their recipes. I know it’s still July, but some of us may be thinking about back to school mode – teachers, parents, and maybe? kids. These are definitely going in my bag of tricks for school snacking and eat-in-the-car breakfasts. I already see these making a great accompaniment to my morning smoothie. If your kids like oatmeal cookies and granola bars, these are a beautiful marriage between the two and they will love ’em. Enjoy and let me know what you think!

Chewy Oatmeal Bars
Author: Cook’s Country
Serves: 24 bars
Ingredients
  • 1 and 3/4 cups all-purpose flour (spoon/leveled)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 tsp. ground ginger
  • 8 tbsp. vegetable shortening
  • 1 and 1/4 cups sugar
  • 2 large eggs
  • 1/3 cup molasses (regular, not blackstrap)
  • 1 tsp. vanilla extract
  • 2 cups old-fashioned rolled oats (do not use instant)
  • 1 cup raisins
  • 2/3 cup walnuts or pecans, chopped (optional)
  • GLAZE
  • 1/2 cup confectioners’ sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla
Instructions
  1. Adjust oven racks to the upper-middle and lower-middle positions and heat to 350 degrees. Prep two baking sheets with parchment or silicone baking mats.
  2. Combine the flour, baking soda, salt, cinnamon, and ginger in a bowl and set aside. Beat the shortening and sugar together on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping bowl as needed. Add oats, raisins, and nuts if using and mix until incorporated.
  3. Form 2 dough logs on each baking sheet (for a total of 4) – place them 3 inches apart (at least) and make them 9 by 2-inches, about 1 inch tall. It helps to put cooking spray or flour on your hands when doing this because the dough is very sticky. They will spread a lot and become large bars like pictured. Bake until lightly browned and set, 16 to 19 minutes, switching and rotating sheets halfway through baking. Let cool on the sheets and them move to a cutting board and cut into bars. Let cool completely and add the optional glaze.
Notes
*Use fresh, good quality cinnamon to get the best flavor. I love King Arthur’s Vietnamese Cinnamon – it is decadent and smells amazing. [br]*I did not use nuts in my recipe, but I’ve included options in the recipe if you prefer nuts in your sweets. [br]*This recipe includes a glaze, which I made for the pictures, but I don’t think these need it at all because they are already so sweet. I would bake them and taste, and then decide if you want the glaze. [br]*Make sure not to use instant oats (I used a generic grocery brand old-fashioned oats and they were great) and do not use blackstrap molasses, which is too strong.

 

Advertisements