Oatmeal Cookie Bars

Oatmeal Cookie Bars - made April 23, 2021 from Baker by Nature

This is very similar to the Oatmeal Chocolate Chip Bar Cookies I posted earlier. The ingredients are mostly the same and the methodology is the same. 

The biggest difference between the two is this has a cup less rolled oats in it so it's a little more cakey than chewy. People might find this a little more moist as well and closer to a more typical bar cookie.

But both are good choices, especially for care package mailings and this one was equally easy to make as the other one so you can't go wrong with either.

2 sticks (1 cup) unsalted butter, melted and browned, cooled slightly

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

2 tablespoons milk

1 tablespoon vanilla extract

1 2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups rolled oats

1 1/4 cups chopped dark chocolate

1 teaspoon flaky sea salt, optional

1. Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium-size bowl, whisk together melted browned butter, brown sugar and granulated sugar until well combined. Stir in vanilla. Add eggs and egg yolk, stirring after each addition until combined. Add milk and whisk to combine.
3. In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Add to wet ingredients in two additions, stirring after each addition until just combined. Stir in oats. Fold in chocolate chunks. Pour batter into prepared pan and smooth top.
4. Bake for 25-30 minutes or until edges are set and golden and a toothpick inserted in the center comes out clean. Do not overbake. Cool completely before cutting. Sprinkle with flaky sea salt if desired.

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies - made dough April 17, 2021 from Can't Stay Out of the Kitchen 

As I mentioned in the Peanut Butter Oatmeal Cookies post, when warmer weather comes to the desert locations where baker volunteers send care packages to deployed military service members for Soldiers Angels, we're encouraged to substitute shortening for butter.

As evidenced by the multiple 4-pound packs of butter I buy regularly from Costco, this is a struggle for me. Butter is just better, 'kay?

But I was pleased to find this recipe to try, not just because it uses shortening but it also explicitly says not to use butter or bad things will happen to your cookies.

That suited my purposes so I made it with shortening and it worked out fine. Probably because it has coconut in it and you know I love coconut. The dough was a bit soft and the cookies did spread a bit more than I would've liked, even though I baked it from frozen dough, 

But the flavor was good and it was nicely chewy. And since it isn't about me but about the service members who'll hopefully receive a package that will survive triple digit temperatures, okay, fine, this is a good cookie to send. Even for this butter snob.

1 cup shortening (not butter)

1 cup brown sugar, packed

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup coconut

1 1/2 cups old-fashioned oats

1. Cream together shortening, brown sugar and granulated sugar until combined. Add eggs, one at a time, beating until just combined. Mix in vanilla extract.
2. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add in two additions, mixing until just combined. Fold in coconut and oats.
3. Cover bowl and chill at least 15-20 minutes. Portion into dough balls and flatten slightly to thick discs. Cover and chill or freeze dough discs for several hours or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space cookie dough discs. Bake 12-15 minutes or until edges are set and middles no longer look raw. Do not overbake.

Browned Butter Espresso Chocolate Chip Cookies

Browned Butter Espresso Chocolate Chip Cookies - made dough April 21, 2021 from Broma Bakery

I'm not a coffee drinker. I love the smell of it and I don't mind coffee or espresso-flavored baked goods but they're not my first choice.

However, still in the "it isn't about me" category, I've heard a lot of deployed military service members do like coffee and rely on the caffeine kick to get them through many a long shift.  

So I made these espresso chocolate chip cookies as a variation on the standard chocolate chip cookies I tend to send most often.

These came out pretty tasty with a nice espresso flavor to them that paired well with the chocolate chips. Just make sure you let the browned butter cool enough such that the eggs don't cook/scramble into your dough when you add them. I err on the side of caution, let the browned butter cool for at least 5-10 minutes then add the (cold) eggs straight from the refrigerator.

The discerning among you will also notice that, no matter which cookie recipe I post, I rewrite the directions to do them "my way". Which is typically to make the dough, portion into dough balls, freeze them then bake them from frozen dough. You don't have to do it my way but this is what I've found works best for me to get thicker cookies. Plus, unless you're baking for care packages or a crowd like I often do, it's great portion control to be able to bake just one cookie at a time when you feel like it. Freshly baked cookies will always only be 10-15 minutes away if you always have a stash of cookie dough balls in the freezer.

3/4 cup butter, melted, browned and cooled slightly

1 cup dark brown sugar, packed

1/3 cup granulated sugar

1 large egg plus 1 large egg yolk

2 teaspoons vanilla extract

1/2 teaspoon salt

1 3/4 cup all-purpose flour

1/4 cup espresso powder

1/2 teaspoon baking soda

4 ounces dark chocolate, coarsely chopped

1. In a large mixing bowl, stir together browned butter, brown sugar and granulated sugar until well combined and no lumps remain. Add egg, egg yolk and vanilla extract; stir to combine.
2. In a separate bowl, whisk together salt, flour, espresso powder and baking soda. Add dry ingredients to butter mixture and stir to combine; do not overmix.
3. Portion dough into golf-ball-size dough balls; cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set and middles no longer look raw. Do not overbake. Remove from oven, let rest on baking sheets for several minutes then remove cookies to wire rack to cool completely.

 

Browned Butter Fudge Brownies

Browned Butter Fudge Brownies - made April 18, 2021 from The Food Charlatan 

Here's another recipe from The Food Charlatan. I'd been making a lot of brownies for military care packages but mostly tweaking my new favorite brownie recipe.

I decided to mix it up a bit and try another new recipe. This one is purported to be "the best" but, as you know, I'm all kinds of skeptical about "the best" anything. Mostly because everyone has different tastes and what's the best to one person may not be to another. 

Case in point, while this was a very good fudgy brownie, my definition of the best varies in that I like my brownies a little thicker and a little less sweet. Nothing wrong with this one at all and I suggest giving it a whirl as it really is a good brownie. But, for now, I'm sticking with my recent favorite for what I consider the "best"...for me.

1 1/4 cups butter, melted and browned

4 ounces unsweetened chocolate, chopped into small pieces

2 1/2 cups granulated sugar

1/2 teaspoon salt

1 tablespoon water

2 teaspoons vanilla

4 large eggs

1 cup all-purpose flour

1 1/4 cups chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. Whisk together hot melted browned butter and unsweetened chocolate until chocolate is fully melted and mixture is smooth and combined.
3. Stir in granulated sugar, salt, water and vanilla; whisk until smooth and combined.
4. Add eggs, one at a time, whisking after each addition until combined.
5. Stir in flour, beating by hand until combined and smooth. Fold in chocolate chips. Pour batter into prepared pan and smooth top. Bake for 25-30 minutes or until toothpick inserted near the center comes out with a few moist crumbs, not raw batter.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies - made dough April 8, 2021 from The Food Charlatan

We are getting into the time of year where the military care packages I send for Soldiers Angels are going to climates that are starting to hit triple digit heat. Which means ingredients like butter are at greater risk of going rancid if the mail times take too long and/or the boxes are in extreme heat for too long. 

Shortening is the recommended substitution for butter in those cases. Which makes me cringe as you know my love for butter. I don't hate shortening per se but it's just not the same as butter goodness.

But since isn't about me and I'm not the one receiving or eating all the baked goods, compromises must be accommodated. Which is what this recipe helpfully does as it uses half butter/half shortening. Peanut butter also fares better in holding up sturdy baked goods as does oatmeal. So this seems tailor made for this kind of care package.

It also goes without saying that this tastes pretty good as well or I wouldn't send it. Mine didn't come out as tantalizing looking as the ones on Food Charlatan's blog so make sure you click over there to see that version. Crisp at the edges, airy but chewy texture and good flavor.

1/2 cup (1 stick) butter, softened

1/2 cup butter-flavor Crisco

1 cup brown sugar

3/4 cup granulated sugar

1 cup creamy peanut butter

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick oats

1/2 cup old-fashioned oats

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Crisco for 2 minutes, scraping the sides and bottom until combined.
2. Add brown sugar, granulated sugar and peanut butter; beat until combined.
3. Add eggs and vanilla, beating until just combined.
4. Add flour, baking soda and salt only until just combined; do not overmix. Add oats and mix until just incorporated.
5. Cover bowl and chill the dough in the refrigerator for several hours or overnight. Portion chilled dough into golf-ball-sized dough balls. You can freeze the dough balls or bake from here.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Bake 9-10 minutes or until edges are set and middles no longer look raw. Do not overbake.

Cookie Butter Blondies

Cookie Butter Blondies - made April 9, 2021 from Butternut Bakery

I'm really kicking up the baking these days, mostly on my Friday days off and the weekends. So prepare to see a flurry of posts in the coming weeks as I can't keep up with baking, picture-taking, packaging, donating or mailing and blogging.

So I will keep this short because you just want to get to the recipe, right? Blondies are easy to make, just watch the bake time so you don't overbake it.

This is the equivalent texture of "fudgy" if this had had any chocolate in it. It doesn't but it was still excellent because cookie butter....

I also think it's a stroke of genius to crumble the Biscoff cookies on top before baking. Genius.

1/2 cup butter, melted

1/2 cup cookie butter

1 cup dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

6-8 Biscoff cookies, broken into pieces

1. Preheat oven to 350 degrees F. Line an 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray. 
2. Beat together melted butter, cookie butter and dark brown sugar until combined. Add egg and vanilla extract; mix until blended.
3. Add flour, cinnamon and salt; beat until just combined. Spray in an even layer in prepared pan. Top with Biscoff cookie pieces.
4. Bake for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool completely before cutting.

Oatmeal Chocolate Chip Bar Cookies

Oatmeal Chocolate Chip Bar Cookies - made April 9, 2021 from Kid Friendly Things to Do 

This is the kind of bar cookie I like to send in care packages to deployed military service members for Soldiers Angels. Bar cookies are easier to make and better to pack and ship plus the oats in these give the impression of a hearty healthy snack. Er, just ignore the butter and sugars.

The pictures don't do this bar cookie justice. Because it has so many oats in it, it looks dry. It's anything but. The addition of cinnamon adds the perfect component to these bar cookies and complements the oats nicely. It also has a nice chewy (but not dry) texture.

8 ounces (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old-fashioned oats

1 cup chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. Cream together butter, brown sugar and granulated sugar until combined. Add eggs and vanilla; beat until combined.
3. Add flour, baking soda and cinnamon in 2 additions, beating after each addition until just combined. Add oats and mix until just combined. Fold in chocolate chips. Spread batter in an even layer in prepared pan. Bake for 30 minutes or until toothpick inserted near the center comes out clean.

Cookie Dough Oreo Brownies

Cookie Dough Oreo Brownies - made April 9, 2021 from If You Give a Blonde a Kitchen

This is a brownie made popular some time back, partly because one of its names is Slutty Brownies. Not sure why and I didn't care to find out much more about it. Because regardless of what it's called, it's essentially a chocolate chip cookie layer topped with Oreos and covered with a brownie layer. All good things and, separately, certainly what I like to bake and eat.

Put together, however, I'm not sure I loved it. There's nothing wrong with it and, in fact, this is great in flavor and texture regarding the chocolate chip layer and the brownie layer. It's rich and fudgy.

But for me, I think I'm not in love with it because the Oreos got lost in it. I've learned over and over (yet I seem to need to keep learning) that baking Oreos into something loses what I like best about Oreos, not just their flavor but also the crispness and crunchiness of the chocolate sandwich part of the Oreo. Because the Oreos get sandwiched (haha) between the chocolate chip layer and the brownie layer, it softens and blends into the brownie. You can also tell from the pictures that you can hardly tell there's an Oreo in the middle. That's because I (wrongly) ignored the original recipe to use Double Stuff Oreos. I used regular Oreos and the sandwich filling got mostly lost in the brownie. So if you want the oreo filling to be more pronounced, use the Double Stuff version. 

Cookie layer

7 tablespoons butter

3/4 cup brown sugar

2 tablespoons granulated sugar

1 egg

1 1/4 teaspoons vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

Brownie layer

5 ounces semisweet chocolate chips

6 tablespoons unsalted butter

2 1/4 tablespoons cocoa powder

2 large eggs

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

3/4 cup all-purpose flour

16 Oreos (use the Double Stuff Oreos)

1. Preheat oven to 350 degrees F. Line an 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray.
2. Cookie layer: Cream together butter, brown sugar and granulated sugar until combined. Add eggs and vanilla; mix to combine. Add flour, baking soda and salt; mix until just combined. Fold in chocolate chips.
3. Evenly spread cookie dough in bottom of prepared pan. Smooth top.
4. Brownie layer: melt chocolate chips and butter in the top half of a double boiler until melted and smooth. Whisk in cocoa powder.
5. In a separate bowl, beat together eggs and granulated sugar. Add vanilla extract and whisk to combine. Add melted chocolate-butter mixture and mix to combine. Add salt and flour; beat until just combined.
6. Arrange Oreos in 4 x 4 rows on top of cookie dough layer. Cover with brownie batter and smooth top.
7. Bake 35 to 40 minutes or until toothpick inserted at an angle in the brownie layer comes out with moist crumbs, not raw batter. Remove from oven and cool completely before cutting.

Rice Krispie Cookies with butterscotch and chocolate chips

Rice Krispie Cookies - made dough April 8, 2021 from Yellow Bliss Road 

One of my favorite sweets is Rice Krispie treats, the homemade kind, not the ones in the storebought packages which I find (*whispers*) too sweet. I know, irony. The homemade version is the best. Like I-can-eat- the-whole-pan best. But the downside, besides a tighter waistband if I do eat the whole pan, is there's always some leftover Rice Krispies in the box. Not enough for another batch of Rice Krispie treats but too much to let it go to waste. Which it will if you don't use it soon enough. So I tried out this recipe which uses some in a butterscotch chocolate chip cookie. This seems somewhat like a standard chocolate chip cookie with Rice Krispies and butterscotch chips added to it. The nice thing is the Rice Krispies do still stay crispy in it so it's a good way to use up the rest of that box.

1 cup butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 1/4 cups flour

1 cup mini chocolate chips

1 cup butterscotch chips

2 cups crispy rice cereal

1. In a small bowl, sift together flour, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy. Add eggs and beat until combined.
3. Add the flour mixture and beat on low speed until just combined. Fold in chocolate chips, butterscotch chips and crispy rice cereal. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 10-12 minutes or until edges are set and middles no longer look raw or shiny. Cool on baking sheets for 2-3 minutes then transfer cookies to wire rack to cool completely.

Toffee Coffee Chocolate Chip Blondie Bars

Toffee Coffee Chocolate Chip Blondie Bars - made April 7, 2021 from Baker by Nature 

I only had a sliver of these before I packaged them and mailed them off in military care packages but it was a pretty good sliver. 

If you like coffee chocolate chip cookies with toffee but in an easier-to-make bar format, this is a good option. Just be careful not to overbake them. I always say that about any fudge brownies but you have more wiggle room to err there. Not so with blondies. They tend to dry out faster so err on the side of underbaking and make sure you wrap them tightly to keep them fresh for a longer period of time.

13 tablespoons unsalted butter, melted

1 1/2 cups dark brown sugar

1 teaspoon vanilla

2 large eggs

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon salt

1 teaspoon espresso powder

1 cup toffee bits

1 cup chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. In a large bowl, cream together butter, dark brown sugar and vanilla extract.
3. Add eggs and beat until combined.
4. Add flour, salt and espresso powder; mix until just combined. Fold in 3/4 cup toffee bits and 3/4 cup chocolate chips. Spread into an even layer in the prepared baking pan. Sprinkle remaining 1/4 cup toffee bits and 1/4 cup chocolate chips over top.
5. Bake 25-30 minutes until a toothpick inserted near the center comes out with a few moist crumbs, edges are set and middle no longer looks raw. Remove from oven and cool completely before cutting.