The other day I was looking for a recipe to make a slightly healthier snack for Calvin (and me, to be truthful). I remembered that my mom had made a recipe from Cooking Light Magazine for cookie bars baked in a pie plate and sliced into wedges. I found the recipe and then promptly made a bunch of changes.
I used sliced almonds instead of the chopped pecans called for, since I was feeling lazy and didn’t want to chop my pecan halves. I also used a whole egg instead of an egg white. I used white whole wheat flour instead of all-purpose flour to up the nutrition and fiber a bit. I also doubled the original amount of chocolate chips, because, why not?
To top it off, when I made a second batch, I reduced the sugar because I thought the first ones were too sweet. You can use either amount of sugar listed, with no other changes to the recipe. I also reduced the canola oil to one tablespoon in the second batch. It made the bars a little more cake-like and less cookie-like. The difference was slight, so I’ll let you decide how you want them. The wedge in the picture is more cookie-like and the square bars in the background are more cake-like.
You can bake these in a pie plate and cut them into wedges, as in the original recipe, or use a square pan and cut squares. The wedges are a little fragile and tend to lose their points. The square bars are better for packing into lunches, or eating with your fingers while you stand over the pan. Just in case you know anyone who would do that.
The original recipe was called Granola Cookie Wedges, which I thought was slightly misleading. They have no granola in them. I think they are supposed to resemble commercial chocolate chip granola bars, but I’m not sure. There was no explanation in the original recipe. I ditched “granola” in the name in favor of “oatmeal.”
These truly go together in just minutes, and they only require a bowl and a spoon to make – no mixer. I mixed them up before the oven had time to preheat, if that gives you any indication.
While not exactly health food, these are healthier than a chocolate chip granola bar from a box. And they taste a lot better too. Take a few minutes to whip up a batch and see what you think.
Oatmeal Chocolate Chip Cookie Bars
Adapted by The Cook’s Life from Cooking Light
Makes 12 wedges or bars
Use the smaller amount of brown sugar to make these slightly less sweet, if you prefer. Use the smaller amount of canola oil for more cake-like bars, the larger amount for more cookie-like bars.
¼-⅓ cup packed dark brown sugar
1-2 tablespoons canola oil
1 tablespoon melted butter
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking soda
½ cup white whole wheat flour or all-purpose flour
½ cup oats (I used old-fashioned)
¼ cup sliced almonds (or chopped nuts of your choice)
¼ cup chocolate chips
Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate or 8-inch square pan. Set aside.
Mix brown sugar, oil, melted butter, vanilla and egg together. Add salt, baking soda, flour, oats, almonds and chocolate chips and mix well.
Spread batter in prepared pan, making sure top is level.
Bake for 12-15 minutes, or until the center is set. Cool in pan on rack for at least 5 minutes before slicing into 12 wedges or bars.