I found the recipe for these little beauties in one of the greatest places to find good food.
Besides church cookbooks, one of the best places to find new recipes is on the back of cake mix boxes and, as it turns out, inside the Quaker oat box. I did doctor it up a bit (of course), though.
My uni-dimpled, in-house food critic says these are the best thing I’ve ever made. He says that a lot; however, his rapid consumption of these might point to truth-telling this time.
Here’s what you need:
Some butter, oats, sugars (white and brown), flour, cinnamon, baking soda, salt, raisins, and vanilla.
And two eggs. I forgot.
All regular stuff you probably already have. Nothing fancy.
Preheat the oven to 350 degrees.
In the mixer, beat the softened butter and two sugars until they are yummy. Like this.
Then, add the eggs and vanilla and whip her up.
Next, set up a separate bowl with a sifter of some sort.
Run the flour, baking soda, cinnamon, and salt through it.
Press the mixture into a greased 9×13 pan. Bake 30 to 35 minutes or until done throughout.
Cool and cut into squares.
Serve them to your in-house food critics. You’re sure to see the dimple.
1. One could, if he/she wanted, make these into cookies. Drop the mixture by rounded tablespoonfuls onto ungreased cookie sheets and bake for 10-12 minutes. Cool a minute on the sheet before transferring to a cooling rack.
2. One could, if he/she were so industrious, bake them for his/her favorite nephew’s Pizookie Party in little, cast-iron skillets.
3. One could, if he/she were so moved by the Spirit, top these with, say, a scoop of vanilla ice cream while they were still a bit warm.
4. One could, if he/she were so inclined, add a cup-and-a-half or so of chocolate chips to the batter. I’m just sayin’.
Click, print, clip, and cook: Vanishing Oatmeal-Raisin Cookie Bars
In love with oatmeal and raisins,