Oatmeal Bar Cookies with Coconut and Chocolate Chips
March 20, 2014 • Desserts,
I have kind of a bad habit: when I’m not particularly thrilled about something (the weather, in this case, which keeps reverting to snow when I’m ready for spring), I head into the kitchen to cook something. I may have just eaten lunch, I may not even be hungry, and I certainly don’t have a house full of people to feed. But when life challenges me, I cook. This time, I ended up with something I’m going to regret, as I can’t stop snacking on these cookies!I don’t usually make bar cookies, so I went searching through the internet to find recipes. Turns out they are the same as any other cookie, just baked as one large cookie, instead of individually, and then cut into bars. I saw this intriguing recipe online and I’ve been marveling about the texture of one of the cookie recipes in my Tasting Colorado cookbook, so I put the two ideas together and came up with my own. I could tell from the first minute I tasted the batter these would be over the top. If you’re not a coconut fan, use all butter and omit the coconut oil and coconut. If you love coconut like me, get ready for a treat!
- 1 cup brown sugar
- ½ cup (1 stick) butter
- ½ cup coconut oil
- 2 eggs
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups whole oats
- 1 cup flaked coconut
- 1 cup semisweet chocolate chips
- Combine the brown sugar, butter, and coconut oil in a large glass bowl and microwave for 45 seconds. Stir everything together until smooth and then whisk in the eggs one at a time; set aside.
- Combine the two flours, baking soda, and salt and stir until well mixed. Stir the dry ingredients into the wet ingredients until smooth. Stir in the oats until well mixed, and then stir in the coconut and chocolate chips.
- Spray and 13x9x2-inch baking dish with cooking spray and line the bottom with parchment paper. Spray the parchment paper with cooking spray, and then press the cookie dough into the pan in an even layer. Bake at 375 degrees for 20 minutes and then let cool completely in the pan before inverting onto a cutting board and cutting the cookies into individual bars.
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