Yrhaven (aka Condiment Queen)'s Note:
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!
My Private Note
2x2 squ ...
Units: US | Metric
- 473.18 ml oats (I think my were rolled, but I'm sure quick will work too)
- 354.88 ml raisins (any kind you prefer)
- 236.59 ml flour
- 236.59 ml flaked coconut
- 118.29 ml sugar
- 118.29 ml brown sugar
- 118.29 ml vanilla yogurt
- 59.14 ml butter
- 1 egg
- 44.37-59.16 ml peanut butter (I used 1/2 crunchy, & 1/2 smooth, use what you prefer, you could use more, if you want more of the p)
- 29.58 ml molasses (I used sorghum)
- 4.92 ml vanilla extract
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml cinnamon
- 1.23 ml clove
- 1.23 ml freshly ground nutmeg
- 1Preheat oven to 350.
- 2Grease 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).
- 3Combine- flour, sugars, baking soda, salt and spices in a large mixing bowl.
- 4In the meantime, melt butter and peanut butter together over low heat, until melted & combined (probably about 4 minutes, or so).
- 5Make 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.
- 6Add oats, raisins, coconut, this should be fairly easy to combine.
- 7Transfer mixture to your pan, it's sticky and really easiest to spread using your fingers, make an even layer.
- 8Bake at 350 for 20-28 minutes.
- 9Keep 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!
- 10Remove from oven, and let pan stand (I cooled mine while we ate dinner before I cut them).
- 11Cut into squares, whatever size you desire, I used a pastry cutter (view this image to get an idea of what I'm talking about).
- 13I just pressed down to cut, then lifted, and moved on down the line, this method is really easiest as it is still pretty sticky.
- 14If you don't have a pastry cutter, seeing one should give you an idea of what else you can use for this.
- 15I then put the cut squares into sealed, plastic bags for storage.
- 16This made about 24, 2x2 squares.
- 17**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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Nutritional Facts for Chewy, Loaded, Oatmeal, Peanut Butter Bar "cookies"
Serving Size: 1 (53 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 185.2
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 2.6 g
- Cholesterol 14.5 mg
- Sodium 114.4 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 2.1 g
- Sugars 16.6 g
- Protein 4.0 g