Say hello to a stand-by afternoon snack at our house. Crispy on the outside and chewy on the inside, these bar cookies are packed with enough fiber and sweetness to fill those empty after-school bellies.
(These squares hold up well inside the lunch box, too.)
I like to add dried cherries or cranberries or raisins to these, depending on what my boys will tolerate.
The ease of getting bar cookies into the oven makes me a big fan, but you can easily use this recipe to make drop cookies if you prefer.
My son Sam says the only bad thing about these oatmeal chippers is that he wants to eat them all day long. (Love that kid!)
Oatmeal Chip Squares
(Inspired by recipes from Quaker Oats and Ocean Spray)
3/4 cup packed brown sugar
1/2 cup white sugar
1 stick plus 6 tablespoons softened butter
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups old fashioned oats
1 cup chocolate chips
1 cup white chocolate chips
1 cup dried fruit (cherries, cranberries, raisins, etc.)
1/4 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper so that paper hang over each end.
With an electric or stand mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat well.
Add flour, baking soda and cinnamon and mix well.
Add oats and mix. Add dried fruit and mix with a wooden spoon. Be sure to scrape the sides and bottom of the bowl to incorporate all dry ingredients into the wet ingredients.
Transfer cookie dough to baking pan. Use a spatula to evenly spread dough in pan. Smooth the top and sprinkle with mini chocolate chips.
Bake for about 30 minutes or until the top is lightly browned and a toothpick inserted in center comes out clean. Cool completely.
Use edges of parchment paper to lift bar cookie out of pan. Set on cutting board and cut into squares.
Goes well with a cold glass of milk!