Around the time when fall changes to winter, my local grocery store was getting rid of it's fall stock. There was a grocery cart filled with clearance items and I just had to take a look. I don't always get the clearance items, but I always have to look. Among the items were some chocolate chips, candy, and other baking goods. One thing that caught my eye were cinnamon chips. They looked just like chocolate chips, but were cinnamon flavored. The price was right so I picked up a bag or two thinking I'd use them in oatmeal cookies.
After I brought them home, I was in the mood to bake, but I really didn't feel like going through the task of making cookies. So, I did what I usually do and "googled" a recipe for oatmeal cookie bars. I hadn't even put in the cinnamon chip requirement, but lo and behold, I found a recipe containing them.
These bars were a hit with my husband, so I saved the recipe and I've made them a couple times. Here's the link to the original recipe I found, Oatmeal Cookie Bars.
Since I originally made them, I tweaked the recipe a bit to make them with ingredients I had on hand. I skipped the cinnamon chips and added coconut and raisins, and also an additional quarter cup of water. And since I don't use canola oil, I subbed coconut oil. I never tried it with the suggested sprinkled sea salt, so I'd be curious to find out if anyone has tried them that way.
Oatmeal Cookie Bars
I can't take credit for the original recipe but I made some changes worth noting and these bars are great!
1/2 c.coconut 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. salt
3 c. old-fashioned rolled oats
1 3/4 c. whole wheat flour
1 tsp. baking soda
1/2 cup raisins
1/2 cup shredded coconut
1/4 cup water
Preheat oven to 350 degrees and spray a 13x9 pan with nonstick spray. Melt coconut oil. 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. Add oats, flour, baking soda, water, coconut and raisins. Stir until combined. Transfer to prepared pan. (Ingrid’s tip: Use dampened fingers to spread dough into the corners of the pan.) Bake 15-20 minutes or until golden. Remove from oven and cool until firm. Cut into bars. Store tightly covered.
I hope you enjoy this yummy and not too unhealthy treat!