Dark chocolate and oatmeal cookie bars

Dark chocolate and oatmeal cookie barsjpg1: Eatgood4life.com

Today I am doing a guest post for a good friend of mine Ashley. She is the blogger and food photographer at Wishes and Dishes. If you want the recipe just go on over to her blog. You don’t want to miss this one :-) It is super good and super easy to put together since you don’t have to individually scoop out the dough.

Just make sure you use a 9×13 baking pan previously lined with unbleached parchment paper and you will be set. I hope you like the recipe!

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12 comments

  1. mmmm i love cream puffs ! i would definitely wanna try that :D
    http://kitchensojourn.blogspot.com :)

  2. ahh I haven’t had cream puffs in years and I’ve never tried making my own. Yours look perfect!

  3. Ooooooooooooooooohhhhh! Que bo!!!!! No he fet mai lioneses, ho tinc pendent, i m’agraden taaaaaaaaaaant! Hauré de posar-m’hi aviat, el meu blog i la meva panxa necessiten una recepta de lioneses, i les de trufa són les meves preferides.
    Una abraçada!

  4. I love cream puffs, these ones look delicious!

  5. Cool! I’ve switched to wheat flour for most of my baking now and I was just wondering the other day how well it would work with cream puffs. Nice to know it worked perfectly. I’ll have to give it a try.

  6. These are so cute, and I love the idea of a whole wheat pate a choux!

  7. Hi,if i don’t have whole wheat pastry flour…what can i replace it for? Thanks!

  8. Tracey,

    you can use all purpose flour, let me know how they turn out.

    thanks for visiting my blog

  9. Mine looked great, until I turned off the oven and opened the door a crack – they sun – suggestions?

  10. Nancyandnic,

    I am so sorry they didn’t work out for you. That stinks. I have not made them in a while but I was planning on making them soon for a gathering.

    The reason that I am thinking of for why your cream puffs deflated is the oven temperature. There are three important phases of baking these, a brief initial high heat phase, a longer lower heat phase, and a brief slow cooling phase.

    I have found a link that explains very well the problems that can come with making cream puffs. Check it out
    http://www.joyofbaking.com/CreamPuffs.html

    While I have never have had the problem of deflated cream pufss I could probably have this in the future so this is very informative for me as well.

    Thanks for visiting my blog and I am sorry your cream puffs deflated :-( Hope this answer helps!!

  11. I made them again – before your reply – I had put in an extra half cup of flour in the first batch :). They worked the second time round, I also lowered the temp to 410 for the first 15 mins as the bottoms got burnt the first time too.

    Thanks for the reply.

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