Chewy, Loaded, Oatmeal, Peanut Butter Bar "cookies"

"I came up with these last night, and am so pleasantly surprised at the result! I wasn't in the mood (or didn't have time) to do the cookie thing, so I decided to make a bar cookie, but had a hard time finding a recipe that had the ingredients that I had in mind, so I came up with my own. These are also good for breakfast and have wholesome ingredients, although admittedly not low in fat. You can vary this to your own personal taste by adding any kind of chopped dried fruit and/or nuts, and of course you could add chocolate pieces as well. These were easy to make, and didn't take a lot of time. ** See peanut allergy note below!"
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
17
Yields:
24 2x2 squares
Serves:
24
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ingredients

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directions

  • Preheat oven to 350.
  • Grease a 12x12 pan that has at least 1" sides (obviously if you use a smaller pan, & make this thicker, you will have to adjust your cooking time).
  • Combine- flour, sugars, baking soda, salt and spices in a large mixing bowl.
  • In the meantime, melt butter and peanut butter together over low heat, until melted & combined (probably about 4 minutes, or so).
  • Make a well in the center of your flour mixture, add vanilla & egg, mix, then add yogurt & molasses & mix, (this will get the egg incorporated before you add the warmer butter mixture), make sure butter/peanut butter is slightly cooled, then add, mix well.
  • Add oats, raisins, coconut, this should be fairly easy to combine.
  • Transfer mixture to your pan, it's sticky and really easiest to spread using your fingers, make an even layer.
  • Bake at 350 for 20-28 minutes.
  • Keep checking it, remove from oven when golden, & when you can tell the center is set (depending on your oven, the size of your pan & thus the thickness of your mixture) it may even take 30 minutes or so, but dont overcook it if you want them to be chewy! Remember it will continue to cook & set after you take it out!
  • Remove from oven, and let pan stand (I cooled mine while we ate dinner before I cut them).
  • Cut into squares, whatever size you desire, I used a pastry cutter (view this image to get an idea of what I'm talking about).
  • http://www.atmosenergycooks.com/graphics/utensils/pastry_scraper.gif.
  • I just pressed down to cut, then lifted, and moved on down the line, this method is really easiest as it is still pretty sticky.
  • If you don't have a pastry cutter, seeing one should give you an idea of what else you can use for this.
  • I then put the cut squares into sealed, plastic bags for storage.
  • This made about 24, 2x2 squares.
  • **It should also be noted that if you take this to a potluck or something, or have company, that since peanut allergies can be so deadly, you should make a little sign to put by it to let people know this has peanut butter in it, since it is not obvious that it does.

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RECIPE SUBMITTED BY

**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o) I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o) Please visit my web-site to find out more about me & what I "do" lol. http://www.LightBeyondTheVeil.com <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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