Recipe by Cookin-jo
These can be made into individual cookies but seem easier baked in a pan and then cut. Substitute dried cranberries or dried chopped apricots if you like. They are very thin bars. From Simply Heartsmart by Bonnie Stern.
Top Review by Eldeevee
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.
- 118.29 ml soft margarine or 118.29 ml butter
- 118.29 ml brown sugar
- 78.07 ml white sugar
- 1 egg
- 2.46 ml vanilla
- 177.44 ml all-purpose flour
- 1.23 ml baking powder
- 2.46 ml cinnamon
- 1.23 ml allspice
- 1.23 ml ginger
- 354.88 ml rolled oats
- 177.44 ml raisins
Directions See How It's Made
- Brush a 13 x 9 inch baking dish with oil, then line with parchment paper or foil, pressing paper down firmly so it stays. Leave a slight overhang of paper.
- In mixing bowl cream the margarine or butter until light. Add the sugars and beat until smooth. Add the egg and vanilla and mix in well.
- In a separate bowl mix the flour, baking powder, cinnamon, allspice and ginger. Mix into the batter, then stir in the oatmeal and raisins.
- Press dough evenly into the lined baking pan. (This is the messy part.) The dough will be a bit sticky and there will seem to be almost not enough to fill the pan.
- Bake in a pre-heated 350 degree oven for 15 to 18 minutes, until golden. Bake a bit less for chewier bars, a bit more for crispy bars.
- Let cool for 3 or 4 minutes, then lift gently out of the pan. Cool a couple more minutes, cut into squares, then cool fully.