Since white chocolate was meant to be a star in this bar cookie, that meant the cookie failed because the star was crippled. I also would have done 2 things differently in this recipe if I could do it over, just from a personal preference. I would have baked the bottom layer on its own for at least 10-15 minutes first to give it a little more crunch in the finished product. It turned out too gooey when baking it all at once for the same time and I couldn't bake it longer without burning the white chocolate. I would also have made the streusel into big chunks and clumps instead of scattering them in small crumbs on top. I think that would also have given them more crispness and texture instead of a breadcrumb-like layer. Which is a shame because I think the concept of this cookie is a good one. But it didn't execute well for me. I don't have a good source for white chocolate and since Ghirardelli's white chocolate chips are now off the table, I will have to hunt for the good stuff.
1/2 cup lemon juice
1 teaspoon lemon zest
2 cups white chocolate chips, divided
2/3 cup butter, softened
1 cup brown sugar
1-1/2 cups all-purpose flour
1-1/2 cups oats
1 teaspoon baking powder
1/2 teaspoon salt
- Using a paddle attachment in a stand mixer, mix together the butter, brown sugar, flour, oats, baking powder, and salt.
- Scoop out 1-2/3 cups of the mixture, and add 1/4 cup of white chocolate chips. Mix in with a fork. Set aside.
- Add an egg into the stand mixer and mix well. Scrape the batter into a well greased 9x9 baking dish.
- In a medium bowl, whisk together the sweetened condensed milk, lemon zest and the lemon juice. Mix in 2 1/2 cup of the white chocolate chips. Pour this mixture over the crust batter.
- Crumble the remaining dough over the top of the sweetened condensed milk mixture.
- Bake at 350º for 30 minutes. Let cool completely before serving