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
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You had me at praline! But then the oatmeal shortbread part really hooked me!! Yummm!
ReplyDeleteHOOOOLY COW...these sound and look awesome..and the great thing is that I have FINALLY found a sugar sub that is BETTER than sugar and the Brown sugar sub is ....well...so stinkin' good and you can't tell it's not sugar. Awesome....so, I am going to make these for Thanksgiving...:))
ReplyDeleteI love your recipe! Thanks for sharing it at Cast Party Wednesday!
ReplyDelete~Sheryl @ Lady Behind The Curtain~