These oatmeal-raisin-cranberry-walnut bars are more like granola bars than they are like cookies. They’re great for breakfast on the go or for an afternoon snack; I like to pack one in my golf bag and bring them on road trips.
If you’ve hung around here long enough, you know that I like things less sweet, and I tend to reduce the amount of sugar in most recipes for baked goods (unless I’m worried that doing so will upset the balance of dry and liquid ingredients in a recipe). Here, I omitted 1/2 cup of granulated sugar, figuring that 3/4 cup of brown sugar would be plenty. I’ve made these oatmeal bar cookies many times and finally thought to write down the alterations I’ve made to the original recipe. (This is based on the vanishing oatmeal cookie recipe on cartons of Quaker Oats.) If you simply HAVE to [ahem, Dad], then by all means add the 1/2 cup of granulated sugar called for in Quaker’s version.
I’ll have to try these! I made oatmeal tart last night that was delish!
I love the idea on cutting back on the sugar. Yum!
Pingback: Your top recipes of 2012. | writes4food | recipes and wisdom from a Midwestern kitchen
I don’t see the recipe anymore. Could you please post again? Thanks.