Cookie of the Week: Oatmeal Raisin Bars

cookie.jpgO.K., O.K.! So it’s not a cookie. It’s a bar, but it’s a desert you can eat with you fingers, so for my purposes it counts. (Desert you can Eat with your Fingers of the Week just doesn’t have the same ring to it.)

Oatmeal Raisin Bar Recipe

 1 cup of flour

1 cup of quick oats

2/3 a cup packed brown sugar

1/4 tsp baking soda

1/2 cup butter

3/4 cup of water

2 tbs of sugar

2 teaspoons of corn starch

Preheat oven to 35o degrees. Grease a 9×9 inch baking pan. Stir together flour, quick oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Measure out a 1/2 cup of crumb mixture and set aside. Press remaining crumb mixture into the bottom of a baking pan.

In a medium saucepan combine water, sugar, cornstarch and raisins. Cook and stir until thick and bubbly. Spread raisin mixture over crust. Sprinkle remaining crumb mixture on top. Bake for 30 t0 35 minutes.

From the Better Homes and Gardens New Cookbook

I came home from the store with all the ingredients to make oatmeal raisin cookies. As I was unpacking my groceries I discovered that somehow the eggs I’d put in the cart didn’t make it home. So I tried this egg-less recipe for Oatmeal Raisin Bars. I’d never made them before. They were very simple to make, and so full of wholesome ingredients that you could serve them for breakfast. I think the crust could use a little spice, like some cinnamon, but they are good. The recipe says that you can substitute the raisin filling for canned fruit pie filling such as blueberry or apple or fruit preserves such as strawberry.

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