Oatmeal Bar Cookies

This cookie recipe comes from a friend of mine from back in the day when I was still living in Spain. We were teenagers back then and we both liked baking so we use to experiment and exchange recipes often.

I remember this one as being one of my favorites although the original recipe called for 3-4 sticks of butter and much more sugar than I actually used, not good :-(

I have modified the recipe on this first attempt. Although I remembered the recipe being more crunchy, I still believe the cookie was sweet enough with the sugar I add it. Nevertheless, even though the cookies may not be as crunchy as before, they are still very, very good.

The texture of the bars are sort of spongy in a way, they hold together nicely but most of all they are really good. You can also use any dry fruits and nuts you prefer. My favorite way, I remembered it being with sliced almonds. I didn’t have any this time around but next time I will try the bars with the almonds.

Enjoy!!

Here you can see both cookie making stages. Mixing of the ingredients in the bowl and padding down the dough onto the cookie sheet. You want the thickness of the cookie to be around 1/4 to 1/2 inch.

Final result. Really good and perfect with a cup of milk :-)

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Oatmeal Bar Cookies

Yield: 16-18 cookies

Ingredients:

2 cups old fashion oats
1 1/2 cup whole wheat pastry flour
1 stick butter, melted
1/3 cup molasses or honey
3/4 cup brown sugar
2-3 tablespoons milk
1 tsp vanilla
1/3 cup dry fruit

1/3 cup nuts

 

Directions:

Preheat oven to 375F. Line a cookie sheet with parchment paper.

In a bowl add all of the ingredients and mix well. I do this with my hands :-)

Pad down the dough onto the cookie sheet, about 1/4- to 1/2 thick, and bake for 20-25 min. I did mine for about 23 minutes.

Cool for about 5 minutes and cut while warm. Let cool completely before transferring to a cookie jar.

 


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5 comments

  1. Oooh, these sound great! But I like the rum taste so I’d probably add some rum extract. :) It’s good you added a note about the dough being runny because I would have definitely thought that there was something wrong. Oh, and I had these bookmarked too. Happy that you already healthified them. :)

  2. These sound super! I love the addition of the rum :)

  3. Um, these sound SO amazing! They look great and I’m betting they taste fabulous too! Bookmarking this one to try sometime :)

  4. Oh geez oh my oh me! These definitely are the best cookies I have made in the history of my baking, and all thanks to your recipe!

    I just made these cookies yesterday, but made oatmeal cookies with dark chocolate chips, because that’s what I had on hand (no rum either). They came out exactly like you said they would. The batter was a bit wet, so I put it in the fridge as I prepped my parchment paper and baking pan. I used generous tablespoon scoops and spread them over 2 pans and baked them for about 11 minutes. They looked very dark so I was afraid I had burnt them, but they were still soft and smelled great. I would maybe have liked a crunchier cookie, but the sweetness was perfect for me, so I would not like to add sugar to make it crunchier (perhaps you have another suggestion? would another 1-2 mins of baking be too much?). I managed to get about 24 cookies, so each is only around 120 calories and 7 g sugar.

    These were amazing cookies and I will return again and again to your recipe. Thanks so much! They made my weekend! ^_^

    • Oh wow, that is great. I am so glad you like them. These cookies are really on the soft side but I think you are right, adding a bit more sugar will perhaps make them more crunchy, I just think as the recipe stands they are sweet enough and maybe adding more will make them way too sweet. You can try an extra couple of minutes baking time. I don’t think that will burn them. Try one minute next time and if they are still good add the other minute later on on a future cookie batch :-) Thanks for visiting my blog.

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