Ingredients
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1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1/2
-
2
-
1 1/2
-
-
-
Directions
Oatmeal Raisin Bar Cookies,This is a thick, satisfying, tender, and chewy bar cookie/blondie. A perfect holiday recipe! Don’t overcook, as you want these to be moist. I got this recipe from a great online blog, “Baking Bites”.,Gluten Free Double Batch: I doubled the recipe and baked it for 40-45 minutes in a 15″ x 10″ baking pan lined with parchment paper. I also made it gluten free by using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of regular flour. GF versions usually require extra moisture. used a total of 5 eggs for the double batch. I also soaked the raisins in hot water for a few minutes before draining and adding to the batter. Finished product was still a touch crumbly until I stored the cooled and cut bars in an air tight container in the refrigerator. Then they were absolute perfection!,TEN STARS! Ive been looking for a raisin bar that doesn’t just crumble and lose it’s shape. This worked beautifully once I solved the oat problem. I didn’t have the quick cooking oats, only the old fashioned oats. So I put them in the Vitamix and gave them just two or three quick pulses and between pulses, shook the container. I also melted and cooled the butter, added the sugar and the eggs and the spices (adding allspice to the cinnamon and freshly ground nutmeg) and the salt and baking soda because the brown sugar (despite my keeping a hunk of bread in the airtight container, still likes its little lumps, as does the baking soda. And I added the raisins then, too, to kind of break up the chunks, then finally added the flour and dumped it all into a greased 8×8″ pan. These baked up just soft enough and cut up beautifully and held their shape which I needed them to do as I was priority mail sending them to my step-dad for his 100th birthday. Along with snickerdoodle bars, but that’s another story. And what I think I can do with these is make a vegan version for one of my stepdaughters, using flaxseed meal and water as the egg substitute and a vegan margarine.
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Steps
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1
Done
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Preheat Oven to 350f Line an 88-Inch Baking Pan With Parchment Paper (optional, but Aids in Getting Cookies Out of Pan). |
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2
Done
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Whisk Together Flour, Sugar, Brown Sugar, Baking Soda, Salt and Spices in a Large Bowl. |
|
3
Done
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Make a Well in the Center of the Flour Mixture and Stir in Vanilla, Egg and Melted Butter Until Smooth. Stir in Oats and Raisins Until They Are Evenly Distributed. |
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4
Done
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Pour Dough Into Prepared Pan and Spread Into a Even Layer With a Spatula or Your Fingers. Bake For 22-26 Minutes, or Until Bars Are Set and the Center No Longer Looks Wet. Edges Will Be Golden Brown. Cool Pan on a Wire Rack Before Slicing. Cut Into Rectangular Bars to Serve. |
