Boys drop hints just like girls drop hints. Did you know this?
Well, maybe not just like girls. Boy hints are less convoluted. Boy hints are more like exclaiming, “Mmmm oatmeal raisin cookies! I love oatmeal raisin cookies. Oatmeal raisin cookies sound gooooood,” upon seeing a package of said cookies at the grocery store. This meant, stop baking crazy things like coffeecake and just make some regular dang cookies.
So I did…almost. They were so close to being regular. I mean, how much more regular and normal can oatmeal raisin cookies get than the recipe inside the Quaker oats container? Seriously. These cookies aren’t just regular, they’re classic and delicious. I suppose there are some of you out there who prefer a crisp oatmeal cookie. I don’t know who you are, but you probs have your own favorite recipe. This one is the go-to for chewy fans.
But anyways…back to the fact that I refused to make regular cookies. When it came time to plop the dough down on my cookie sheets, I took a different route. I spread all the dough in a 13×9 inch pan, sprinkled some sparkling sugar on top, and called it a day.
Lest you think I’m creative, this is mostly due to laziness. Why dirty 2 baking sheets and go through the whole plopping-baking-cooling routine twice (there would have been 4 dozen cookies) if it wasn’t necessary? Exactly. There was no reason to. Especially when I could make oatmeal raisin cookie bars and pass it off as a wave of creativity.
Bottom line: oatmeal cookie bars are the real deal. They’re super thick and chewy, and the sugar I sprinkled on top adds a nice little crunch. We loved them, and I think you will too (although if you’re celebrating Passover, you’ll have to wait a week to make them…sorry.)
P.S. I linked these babies up to Sweets for a Saturday, over at Sweet as Sugar Cookies. There are TONS of other amazing recipes linked up over there…go check it out!
Oatmeal Raisin Bar Cookies
Makes one 13×9 inch pan, 2 dozen bars
1 3/4 sticks (= 14 TBS) unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar, plus extra for sprinkling on top
1 tsp vanilla extract
1 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg (or grated fresh)
1/2 tsp salt
3 cups rolled oats
1 cup raisins (golden raisins are yummy too!)
1. Preheat oven to 350ºF with a rack in the middle positions. Lightly grease a 13×9 inch baking pan and set aside.
2. In a large bowl, beat together butter and both sugars with an electric mixer until smooth and fluffy, about 3 minutes. Add eggs and vanilla extract, and beat until thoroughly combined. Add flour, baking soda, cinnamon, nutmeg, and salt and beat on low speed until just combined. Add oats and stir with a rubber spatula. Stir in raisins.
3. Transfer dough to prepared pan and spread evenly, making sure it reaches all the corners. Sprinkle granulated sugar over the surface (about 2 TBS sugar). Bake for about 30 minutes, until top is golden brown and set. Let cool completely in pan on wire rack. Slice into bars. Bars will keep in an airtight container for 3 days.
Recipe adapted from Quaker Oats
I would say baking will be limited for the next 7 days until Passover ends, but knowing me I won’t be able to do without and I’ll dig up some yummy flour-less recipes anyways. Enjoy your matzo and/or Easter candy! Thanks for reading, happy baking!