One of my favorite cookbooks is The Pastry Queen by Rebecca Rather. I won’t say any more about it except for this: If you don’t own a copy, as I have said before, go buy one…now!
I made these quick and easy oatmeal cookie bars this past weekend when our small group from church came over. Originally I was going to make brownies from a mix since that would not require too much in the ways of time or effort on my part. I just did not feel like spending any more time than I had to in the kitchen that day. When I came across this recipe and realized how simple they would be, I had no choice but to make them. Homemade is always better than a box.
The ingredients and preparation for these crispy oatmeal bars are both incredibly simple and easy. You probably have everything you need in your kitchen. The prep could be done with your eyes closed. They bake for a measly 20 minutes and are ready to enjoy or drizzle with chocolate soon after making their exit from the oven. Easy and delicious. It doesn’t get much better than that.
I melted my chocolate chips in the microwave in a Pyrex measuring cup. Zap the chips on high for 30 second intervals, stirring in between until the chips are smooth. I didn’t do the best job of drizzling. A few spots were more globbed on than drizzled. Another good idea is to chill these after drizzling the chocolate to let them harden up a bit before removing them from the pan and plating them. A few of my crispy oatmeal treats broke when I took them out, which is a blessing in disguise because that means more for me! These treats are a simple and humble cookie, and they are definitely worth the time and energy it takes to make them.
- 1 stick butter
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sweetened shredded coconut
- 1/2 cup bittersweet chocolate chips (if desired)
- Preheat oven to 350 F
- Spray a 9×13 inch pan with cooking spray
- Melt butter, brown sugar and corn syrup in a saucepan set over medium heat. Stir 1 to 2 minutes, until brown sugar dissolves. Remove the pan from the heat and stir in vanilla.
- In a medium bowl stir together oats, baking powder, salt and coconut. Add butter mixture and stir to combine.
- Spoon the batter into the pan and with fingers coated in cooking spray, press the batter evenly into the pan.
- Bake for 20-25 minutes. Cool for 20 minutes and cut into bars.
- Melt the chocolate chips and drizzle over the bars. Chill in the fridge for a few minutes to let the chocolate harden.