Bar cookies are my friends. For the basic mix style bar cookies, there is pretty much nothing faster to mix up and get in and out of the oven -- except for maybe a quick coffee cake. I went searching for a bar cookie last night and actually had a hard time coming up with something that didn't include a base dough, a filling, a topping and sometimes even a stint in the fridge to chill. Working the long shifts, I don't have time for that right now, so I was glad to run across this recipe on Nosh With Me.
It's a good recipe. Basically oatmeal toffee cookies baked in bar form, but it works. I added about 3/4 cup of mini chocolate chips, and I wish I had added some lightly toasted chopped walnuts as well. I love some crunch with my chew... but really, a winning recipe for very quick and very easy. Nobody is going to think you slaved all day working on them, but they won't care because they're good. :)
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups (8-ounce package) Heath Bits ‘O Brickle Toffee Bits, divided
3 cups quick-cooking or regular rolled oats
- Heat oven to 350 F. Grease 13X9X2-inch baking pan.
- Beat butter and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Set aside 1/4 cup toffee bits. Stir remaining toffee bits and oats into batter (batter will be stiff). Spread batter into prepared pan, sprinkle reserved 1/4 cup toffee bits over surface.
- Bake 25 minutes or until wooden pick inserted in center comes out clean. Cook completely in pan on wire rack. Cut into bars.