Thick, Soft Oatmeal Cookie Bars
I’m a big fan of dessert bars!! If you’ve stopped by website before you may have read about the Neiman Marcus Bars or Funfetti Butterscotch Blondies I enjoy making. So why not join a dessert bar with a delicious cookie to create a delightful dessert, or maybe a breakfast if you live at our house. This time I put a twist on the classic oatmeal cookie by developing a THICK, soft oatmeal cookie bar recipe. Here are the ingredients you will need to make my oatmeal cookie bars.
4 Sticks (or 1lb of butter), softened
2 cups brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temp
1 Tbsp honey
4 tsp of vanilla
3 1/3 cup of AP flour
4 tsp of baking powder
2 tsp ground cinnamon
¼ tsp nutmeg
½ tsp of kosher salt
4 cups of quick 1 minute oats
Flaky sea salt for sprinkling
In a medium size bowl, whisk together your all-purpose flour, baking powder, ground cinnamon, nutmeg, and kosher salt and set aside.In a large bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand held mixer, cream together butter and sugars on low-medium speed until fully combined. Continue mixing and add in your eggs, honey, and vanilla. Once these ingredients are fully incorporated, add your dry ingredients to your wet ingredients, one large spoonful at a time, while continuing to mix on low-medium speed, stopping to occasionally scrape the sides of the bowl with a spatula if necessary. Fold in your oats, being careful not to overmix. Cover this mixture and chill for one hour.https://sallysconfections.com/wp-content/uploads/2020/09/IMG_5046.movWhile your dough is chilling, line an 11”x17” pan with parchment paper.Preheat your oven to 350 degrees Fahrenheit. Remove your chilled dough mixture from the refrigerator. Use a large spoon or spatula to place your dough onto your parchment paper lined 11”x17” sheet pan. Use a piece of parchment paper to press the dough evenly into the sheet pan with your hands. Finally take a rolling pin and smooth the top of the dough to make it nice and even. Bake for 35-40 minutes or until the edges are golden brown and the center of the bars are set. Sprinkle flaky sea salt on top of the bars immediately after they are pulled out of the oven. Once cool, use a knife or bench scraper to cut into bars. Store in an airtight container for up to two weeks.If you are a fan of soft oatmeal cookies, you may want to try this recipe. Perfect for an afternoon snack, dessert, or even breakfast. Pour yourself a cup of coffee or a glass of milk and enjoy!-XOXO-Sally
Soft Oatmeal Cookie Bars
4 Sticks (or 1lb of butter), softened2 cups brown sugar, packed1 cup granulated sugar2 large eggs, at room temp1 Tbsp honey4 tsp of vanilla3 1/3 cup of AP flour4 tsp of baking powder2 tsp ground cinnamon¼ tsp nutmeg½ tsp of kosher salt4 cups of quick 1 minute oatsFlakey sea salt for sprinklingIn a medium size bowl, whisk together your all-purpose flour, baking powder, ground cinnamon, nutmeg, and kosher salt and set aside.In a large bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand held mixer, cream together butter and sugars on low-medium speed until fully combined. Continue mixing and add in your eggs, honey, and vanilla. Once these ingredients are fully incorporated, add in your dry ingredients one large spoonful at a time while continuing to mix on low-medium speed, stopping to occasionally scrape the sides of the bowl with a spatula if necessary. Fold in your oats, being careful not to overmix. Cover this mixture and chill for one hour.While your dough is chilling, line an 11”x17” pan with parchment paper.Preheat your oven to 350 degrees Fahrenheit. Remove your chilled dough mixture from the refrigerator. Use a large spoon or spatula to place your dough onto your parchment paper lined 11”x17” sheet pan. Use a piece of parchment paper to press the dough evenly into the sheet pan with your hands. Finally take a rolling pin and smooth the top of the dough to make it nice and even. Bake for 35-40 minutes or until the edges are golden brown and the center of the bars are set. Sprinkle flakey sea salt on top of the bars immediately after they are pulled out of the oven. Once cool, use a knife or bench scraper to cut into bars. Store in an airtight container for up to two weeks.