I never dreamed in a million years that the recipe for Oatmeal Bar Cookies would be exactly as the drop cookie. That’s why I haven’t made them thinking that the texture would be more chewy when all that dough was crammed into one pan. But, I was wrong and I have wasted so much time doling out oatmeal drop cookies. Bar cookies are so much easier to bake especially when you are dealing with about 5 dozen. That was your good news. The bad news is you have to wait for them to cool before cutting them unless of course you’re just going to eat them out of the pan with a spoon. And that would be perfectly acceptable!
Tag Archives: bar cookies
- Line pan with parchment paper
- Measure salt, baking powder and flour
- Melt 1 stick of butter and add 1 cup brown sugar
- Add 1 teaspoon vanilla
- Add 2 eggs one at a time
- Add dry ingredients
- Pour in pan
- Cook over medium heat 3 tablespoon brown sugar and 2 tablespoons butter until it bubbles
- Remove from heat. Add 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon water. Stir.
- Spread over cooled blondies.
- Sprinkle with 1/2 cup chopped pecans.
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- Topping: I doubled the topping recipe for a 9 inch pan
- 3 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 1/2 cup chopped pecans
- Heat oven to 350° F. Grease an 8-inch square baking pan. I used a 9 inch pan.
- Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a medium saucepan, melt the butter over medium-low heat.
- Remove from heat and mix in the brown sugar and vanilla.
- One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).
- Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 20 minutes in a 9 in pan, but longer 25 minutes for an 8 inch pan. Cool completely in the pan. I put mine in the freezer for quick cooling.
- Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes.
- Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth.
- Spread over the cooled blondies and sprinkle with the pecans.
- Let the topping set, 10 to 15 minutes.
- Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.
I cannot decide if this sinful concoction should be tagged as candy or as a cookie. Whatever the tag it is one bar that you are going to want to prepare when the chocolate bug bites! It’s easy. The hardest part is lining the baking sheet with parchment paper which has a mind of its own sometimes. So you start with graham crackers to line your baking sheet. I think I have said this before that manufactures are reducing the size of the product or the container. Have you noticed that your favorite cookie or cracker is somewhat smaller now? What about a gallon of ice cream? It is no longer a gallon. I noticed when shopping for evaporated milk that the number of ounces in the can has been reduced. In some cases it could wreck a recipe, but not it this case. Anyway these bars are so good that you just have to try them. It makes a bunch and they are quite rich, but freeze them for up to three months. Then you’ll have a little chocolate hanging around in case of an emergency! You know what I mean.
Brownies are the easiest cookie to make, but they are also the easiest to wreck. It is very hard to judge doneness so many cooks including myself *ahem* will overcook them. Most of the recipes will be done when they start to pull away from the sides of the pan. This recipe has a gooey caramel center so it is harder to judge doneness. Just watch carefully and be ready to pull these out. When I read the recipe and saw that you cooked one layer for 25 minutes, added caramel and more brownie mix and cooked for an additional 30 minutes I said no way! The recipe fooled me. It is a fantastic moist and chocolatey brownie. One of the best I have ever had. Try these and you will never make brownies from a box again and you may even throw your old recipe away. They won the taste test with about 42 of my best tasters!
One of my best childhood memories is my hometown bakery. My sister and I would stop by on our way home from school almost everyday. I had quite a few favorites such as huge butter cookies, cream horns dusted with powdered sugar, and date nut bars. All of the above were enjoyed with a Tab or a big cup of coffee depending on the season and the weather. I have been searching for the recipe to make the perfect date nut bars and this one is pretty close. The bottom layer is similar to a shortbread cookie and the top layer is a mixture of dates, coconut, and nuts. Delicious! Sorry, but I’ve got to run. I brought home school work which is calling my name. I have about 400 papers that are graded, but have not been put into the gradebook. So I am off to do my real job!
Without intending to I am cooking my way through my Macon Jr. League Gracious Goodness cookbook. There is not a recipe that I have tried that has not exceeded almost perfection. Here is yet another one that I first cooked in the sweltering heat of July. You know one of those days when anything cool feels good going down. There’s nothing better than tangy cool lemon pie and what makes this one even better is the oatmeal crust. And to top it all, there is no fork required.
I made these lemon bars to take to my first tennis match of the season. It was my first time making them and I don’t really know why I have not made them before now. I take that back I do know why. I like them too much! To me there is nothing better than a sweet and tart dessert. I love lemon meringue pie and lemon cake. Now I have another favorite. It is easy to put together. The bars have just two layers, but you don’t have to let the first layer cool before pouring in the lemon layer. After baking you’ll have to let them cool for about two hours before cutting them. Sorry that you can’t dig right in. Continue reading →