Wednesday, August 14 @ 6pm
Bring your basics plus:
Evergreen
Bough Distress Ink
Or Clover
Adirondack Ink
R27 &
BG72 Copic Marker
Or Similar
Color Marker
This is the recipe for the Oatmeal Cookie Bars I brought last night. The recipe is from blogger, Michelle ONE ORDINARY DAY.
She used cinnamon chips but I didn't have any on hand so I added 1/2 cup of peanut butter. The sea salt on top makes it even more yummy.
Recipe: Oatmeal Cookie Bars
1/2 c. canola oil
1 c. light brown sugar
1/2 c. granulated sugar
2 large eggs
2 Tbsp. milk
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 c. old-fashioned rolled oats
1 3/4 c. whole wheat flour
1 tsp. baking soda
1 bag of cinnamon chips
sea salt to sprinkle on top
Preheat oven to 350 degrees. Line a 13×9″ pan with foil, so that the ends hang over the long sides of your pan. (Easier to lift the bars out later.)
In a large bowl, combine oil, sugars, eggs, milk, vanilla, and salt. Beat on medium speed for 2-3 minutes or until sugars have dissolved.
In another bowl, combine oats, flour, baking soda, and cinnamon chips. Stir until just combined. Add to liquid mixture and stir with a wooden spoon until combined. (The batter is very thick.) Transfer to prepared pan. (Ingrid’s tip: Use dampened fingers to spread dough into the corners of the pan. Worked like a charm.) Sprinkle sea salt on top.
Bake 15-20 minutes or until golden. Remove from oven and cool until firm. Lift bars out using foil “handles” and cut into bars. Store tightly covered.
