I am sharing a very decadent bar cookie that includes oatmeal. I give fair warning that eating these will put you on a sugar high before you know what has happened. These are a tasty addition to any Christmas cookie tray. Cut them small and eat them sparingly.
I created these from a couple of recipes I originally found in Farm Journal’s “Homemade Cookies” cookbook.
1 1/2 c. sifted flour
2/3 c. packed brown sugar
2/3 c. quick oats
1 c. butter
1 c. packed brown sugar
1/2 c. butter
3/4 to 1 c. chopped toasted pecans
Combine flour, 2/3 c. brown sugar and oats in a large mixing bowl. With a pastry blender or your fingers, cut or rub butter into dry mixture until well blended and crumbly. Pat mixture into a foil-lined 10x15-inch jelly roll pan. Bake in a 300-degree oven about 35 to 40 minutes or until just set and golden. Remove from oven and set aside. Raise oven temperature to 350 degrees. Combine 1 c. brown sugar and butter in a small saucepan. Stirring constantly bring to a full rolling boil. Boil 1 1/2 minutes. remove from heat. Stir in the pecans. Pour and spread over top of the baked layer. Return to oven for 8 to 10 minutes. Remove pan to wire rack to cool. Cut into 1 1/2-inch squares while cookies are still slightly warm. Makes 4 doz.
Linking to: Ingredient Spotlight
Cast Party Wednesday
Wow Me Wednesday-Gingersnap Crafts
Wow Me Wednesday-Polka Dots on Parade
What I Whipped Up Wednesday
Show and Share Wednesday
Work It Wednesday