Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
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.