I meant to post about this last week, but the holiday season descended upon me so fiercely, I was on a cookie-baking binge almost every day! These bars have won the hearts of many. Everyone from friends to VP of my company have raved about them. They really are the ultimate oat bar…. You can mix and match the ingredients. For the second round, I used 2/3 cup cinnamon chips, 1/3 cup chocolate chips and 3/4 cups cranberries. Just make sure it all adds up to the amounts listed in the recipe (about 1 2/3 cups) and it will be amazing.
Chocolate-Cinnamon Oatmeal Bars
1 cup unsalted butter, softened (2 sticks)
¼ cup sugar
1 cup packed light brown sugar
1 teaspoon sea salt
2 large eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour (I used whole wheat pastry flour)
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 ½ cups quick-cooking oats
1/3 cup toasted chopped hazelnuts, or any nut you prefer
2/3 cup chocolate chips
2/3 cup cinnamon chips
- Preheat oven to 350°F. Lightly grease a 9” x 13” baking dish.
- To toast hazelnuts, spread on a baking sheet and toast at 350°F for about 5 minutes, stirring them once halfway through
- In a large bowl, cream together the butter, sugar, brown sugar and salt until creamy, about 2 minutes. Beat in the eggs and vanilla until combined.
- In a separate bowl, whisk together the flour, baking soda, and spices. Mix this blend into the butter mixture until just combined.
- Mix together the oats, hazelnuts, chocolate chips, and cinnamon chips in a bowl. Stir into the dough.
- Spread dough evenly into greased baking dish and bake for 25-30 minutes or until top is golden brown. Let cool completely before cutting into approximately 3 dozen bars.
- Alternatively, the dough may be made into cookies: Drop by rounded teaspoonful onto ungreased cookie sheets and bake for 10-12 minutes or until lightly browned. Cool on sheet about 1 minute; move to wire rack to finish cooling. Makes about 48 cookies.