This is my variation on the classic Quaker oatmeal cookie. I make it as a bar because it’s easier to bake one batch than shuffle trays in and out of the oven. This year, the Tiny Kitchen Assistant and I, unable to decide whether to go with Cranberry White Chocolate or Dark Chocolate Macadamia, opted to make both in a single pan. Genius, if I do say so myself.
- 3/4 cup firmly packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 3 cups rolled oats, uncooked
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup, your choice of mix-ins: raisins, chocolate chips, white chocolate, cranberries, nuts, coconut, etc.
Preheat oven to 375 degrees.
In a medium bowl, combine oats, flour, salt and baking soda. Set aside.
Using an electric mixer, beat brown sugar, shortening and granulated sugar on medium speed. Add egg, water and vanilla; beat well.
Add oat mixture to sugar mixture; mix well.
Add your choice of mix-ins. We divided the dough in half and used 1/4 cup white chips and 1/4 cup dried cranberries for one batch, 1/4 cup semisweet chips and 1/4 cup crushed macadamias in the other.
If you’re doing a split batch, fold a piece of foil into a makeshift wall. Press the first variety of dough into one half of an ungreased 9 x 13 pan. Add the divider foil. Press the second variety in on the other side.
Bake for 30-35 minutes. Cool completely in pan.
Two varieties of cookie with the same amount of effort that it takes to make just one? How can you go wrong?
I’m a fan of the sweet and tangy Cranberry White. The Tiny Kitchen Assistant preferred the Dark Chocolate Macadamia. You can’t go wrong with either. And if you don’t plan to eat all of them (you must have willpower), you can cut them into bars and freeze them, defrosting as needed for individual desserts.