Saturday, June 21, 2014

Oatmeal & Chocolate Cookie Bars

The other day, I had a serious chocolate craving. I combed through my recipes and Pinterest, and decided on these Oatmeal & Chocolate Cookie Bars!

I love using oatmeal in dessert recipes--it adds some fun texture, and I can almost pretend it's good for me. ;) (Who am I kidding--I'm 8 months pregnant, I don't have to pretend it's good for me. If I want it, I dare you to tell me no!)

ANYWAYS.... this did not disappoint. I was surprised at how rich these are, but at the same time they aren't overly sweet. I'm contemplating cutting down on the chocolate layer, and switching to partial milk chocolate chips vs all semi sweet just to see what it's like...

(If you try these and switch anything around, let me know! I would love to hear about it! If I switch things up next time I make these, I'll post about it again!)

I usually wind up taking some of whatever I make to work, and I think these were a hit with everyone! It's always a good sign when you have a request for a recipe. :)

Oatmeal & Chocolate Cookie Bars

  • 1 cup butter-flavored Crisco
  • 2 cups brown sugar
  • 2 eggs
  • 3 teaspoons vanilla, divided
  • 1/3 cup milk
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tablespoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 14 ounces sweetened condensed milk
  • 1/3 cup butter
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips

  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, baking soda, salt, and cinnamon.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together Crisco and sugar until light and fluffy. Add in the eggs and 2 teaspoons vanilla. Gently pour the milk in, and beat until incorporated. Slowly add in the flour mixture; mix until combined. Slowly add in the oats.
  4. In a saucepan over medium low heat, combine the butter, 1 teaspoon vanilla, and chocolate chips. Melt slowly, stirring frequently. Do not let the chocolate burn.
  5. While melting, press about 2/3 of the cookie mixture in the bottom a 9”x13” baking pan. Once chocolate is melted, spread over the top of the cookie mixture. Drop remaining cookie mixture by tablespoonfuls over the chocolate; press down slightly as needed.
  6. Bake for 25 minutes. Cover with foil if cookie mixture starts to get overly brown.
  7. Remove from oven; let cool completely before cutting into squares.

16 bars
1 hour

Source (for original): Table For Two

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