I love oatmeal raisin cookies, but really do not care for the waiting for each batch to be done. These bars solve the problem! I substituted butter for the margarine and were delighted with the results. I lined my pan with parchment paper and that worked well without adding extra fat. I would recommend that you use the back of a spoon to spread the batter around, unless you enjoy eating it off of your fingers. Thanks for posting, this will be a school lunch staple.
Quick, easy, and chewy. I cut back on the sugar. Might omit ginger next time. Superb!
Well, I completely forgot to add the white sugar, but they were sweet enough without it. I had packed the brown sugar really well into the measuring cup, so maybe that's the reason why it wasn't missed. I thought about adding some chopped nuts, but decided to skip them. Maybe next time...
I used a 13"x9" jelly roll pan that I lined with parchment paper. I didn't bother to grease either of them and that worked out fine. I found the easiest way to spread the dough was with my knuckles, almost like stretching pizza dough. I would not recommend plopping all the dough out in a big ball, which is what I did. The next time I make these, I'll use a small scoop to place lumps of dough around the pan. That way, there won't be as much empty space to fill and it should be easier to spread out.
I took mine out after 15 minutes. They were just starting to brown around the edges. Next time, I'll give them another 2 or 3 minutes, which should give the center a chance to get crispy. Do not let them cool too long before you cut them. I slid them right onto my cutting board, which made them easier to cut. I was thinking a pizza cutter would have been easier than my long knife, but as long as your knife is sharp, you should be okay. I cut mine into 24 bars (I didn't want to do the math), but they were a little large. 30 would probably have made them just the right size.
I'm still debating the ginger. I can't decide if it's a good fit for these bars. Maybe nutmeg would be better. Or, leave the ginger in, but switch out the raisins for another dried fruit, like pineapple. Over all, though, a very nice little cookie. Thanks, Cookin-jo, for the recipe.
Excellent bar with just the right amount of spices. I probably won't make individual oatmeal-raisin cookies again now that I have discovered this bar recipe. Thanks so much for posting.
Wanted some cookies but had not time to make individual ones. This recipe solved it! Easy to make and good taste. Made exactly as stated. The bars are chewy and a little more cake-like than cookie-like and very good!
Thanks for posting.
I was making these today and thought I should check Zaar to see if the recipe was posted. I have used this recipe for about 5 years now and we love these bars. I had borrowed this cookbook (Simply Heartsmart) from the library and my handwritten recipe says to use an 8" pan which is what I have always done with great success. I guess I must have written that down incorrectly, but it works. I have never made them as cookies either, because like you, I think it is easier to toss it in one dish and make bars instead. Sometimes I will put in a bit of diced apple or coconut which is yummy too. I will post a photo for you later today once these have cooled enough to be cut. Thx for posting!
This was an excellent recipe - so simple and easy to make! I had to substitute almond extract for vanilla, and I didn't have any raisins - the end result tasted great, if a little bit different from the typical oatmeal cookie. I plan on making these again with good old fashioned vanilla and some raisins just as soon as I get my hands on some! And in the meantime, I'll be happily munching away on my experimental batch. Thanks for passing this one along!
THANKS FOR THE RECIPE! it was delicious, sweet and buttery, and made my kitchen smell so CHRISTMASY! i substituted nutmeg for the allspice though, and maybe i will put in some chocolate chip the next time round too!
I was looking for a granola type bar and read Best Teen Chef's review of these and couldn't resist trying since we love oatmeal cookies. I even bought the correct spices so they'd have that old fashioned spice flavor and used half raisins/dates. These turned out great with a great texture (mine look a little firmer than the photo, but still nice and chewy in the inside). I am so glad that I lined the pan with foil since it worked like a charm. Thanks Coolin-jo!
Anyone with a sweet tooth should enjoy these. I followed the recipe to the letter, using butter and substituting dried cranberries for the raisins. I used a smaller pan than suggested, upped the cooking time to twenty five minutes, and ended up with ten bars of the size in the photo. While the bars are nice and chewy, due to their thickness they probably could have done with an extra couple of minutes in the oven. Next time I'll go with the recommended pan size. :)