Today the Ingredient Spotlight over at Eat at Home is Oats. What a versatile food this is. From breakfast, to lunch, to dinner, to dessert, oatmeal can be an ingredient in so many things.
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.
Praline Oatmeal Shortbread Squares
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 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
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