Cookies can be much more than just a sweet treat, so why not forgo the chocolate chips and try these kicked-up oatmeal cookie bars instead?
Not quite a cookie, not quite a granola bar, these soft-baked cookie bars fall somewhere in the middle and are a delicious go-to favourite for school lunches, an easy anytime snack or a simple treat to enjoy with a cup of coffee.
Lunch box cookie bars
Serving size 18
- 1-1/2 cups quick-cooking oats
- 1 cup stone-ground whole-wheat flour or an enriched flour such as Nutri Flour Blend from Robin Hood
- 1/2 cup oat bran
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup butter (room temperature)
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1 teaspoon vanilla
- 1-1/4 cups dried fruit, such as raisins or cranberries
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13-inch pan with butter or cooking spray.
- If using raisins, pour 2 cups of hot water into a medium bowl, add the raisins, and let sit for 10 minutes.
- Using a mixer in a medium bowl, cream the butter and brown sugar until smooth. Beat in the egg, applesauce, honey and vanilla until thoroughly combined.
- In a separate bowl, combine the flour, oats and oat bran. Mix in the salt, baking soda and cinnamon.
- Pour the liquid mixture into the dry ingredients, and mix.
- Drain the raisins, pat them dry, and stir them into the mixture.
- Pour into the greased baking pan, and bake for approximately 25 minutes, until browned and a toothpick inserted in the centre comes out clean.
- Remove from the oven, and let sit in the pan until the bars have completely cooled.
- Store the bars in an airtight container.
- Cut into squares or bars to serve.
If you still need to get your chocolate fix, don't worry. You can easily switch out the raisins for any type of dried fruit, nut or baking chip, including chocolate chips!
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Old-fashioned gingersnap cookies