EASY, GOOEY, OATMEAL CHOCOLATE COOKIE BAR RECIPE
Whether you have a craving or a bunch of hungry mouths to feed, these easy, gooey, Oatmeal Chocolate Cookie Bars will satisfy everyone. Eaten like cookies or served warm almost directly from the barbecue, topped with a scoop of ice cream, you will be sure to impress.
INGREDIENTS
1 cup (250 ml) salted butter, melted
1 cup (200 g) brown sugar, packed
½ cup (113 g) granulated sugar
2 eggs + 1 egg yolk
1 tbsp.(14.7 ml) vanilla extract
12/3 cups (224 g) all-purpose flour
1 tsp. (5 g) baking soda
pinch salt
1 tsp. (5 g) ground cinnamon
2 cups (180 g) oatmeal (quick cooking or rolled)
1¼ cups (170 g) chocolate chips (or chopped chocolate, chocolate candies, etc)
Optional toffee chips, nuts, etc.
DIRECTIONS
1) Preheat the barbecue to 350°F (177°C), preparing to use indirect grilling method by only lighting the outside two burners to low or a single burner to medium.
2) Prepare a 9x13 inch (23 x 33 cm) baking dish by lining it with parchment or spraying it with nonstick.
3) Whisk together the melted butter and sugars, stir in the vanilla and then beat in the eggs and yolk.
4) Sift the flour, baking soda, salt, and cinnamon over the butter mix and then add the oatmeal. Fold it all together until barely mixed. Gently fold in the chocolate/mix-ins.
5) Bake the cookie bars on the barbecue making sure to place the baking dish over the burners that are not lit. if you only have one burner ignited, you will want to turn the baking dish halfway through to ensure even baking.
6) Bake the oatmeal chocolate cookie bars for about 25 minutes or until the edges are golden crisp and the center appears mostly set. Weather and altitude may change times a little so keep an eye on things, but only open the lid on your barbecue once or twice because lookin’ ain’t cookin’.
7) Remove from the barbecue using heat-resistant barbecue gloves and allow to cool for about 10 to 15 minutes before slicing and serving.
This recipe for easy, gooey, Oatmeal Chocolate Cookie Bars is a great way to use up holiday candy. It’s perfect for any time of year, whether you need an easy dessert or a treat to go in your lunch or finish dinner.
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Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
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Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Quaker Oats - 3 Minute No Bake Oatmeal Cookies
How To Make No Bake Oatmeal Cookies | Simply Bakings
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Lainey created SimplyBakings to share fun and simple recipes for all ages. As a college student studying a non culinary art degree, she shares recipes she has created and simplified so that a mere child could make it (with the help of an adult of course). Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
THANKS FOR WATCHING and don't forget to comment, I LOVE reading them and I do reply to most of them! :)
-Lainey
Music By Leon Solanky
No-Bake Cookies - Chocolate, Peanut Butter & Oatmeal - EASY, QUICK, and DELICIOUS!
This is my mom's recipe for No-Bake Cookies, and it was my great-grandmother's recipe before her! We love these so much! These are known by different names in different families. I have just learned they are also called Minute Cookies and Preacher Cookies!
Here are the ingredients:
1/2 cup butter
1/2 cup milk
1 3/4 cups sugar
4 Tbsp. cocoa powder
1 tsp. vanilla
1/2 cup peanut butter
3 cups oatmeal
Instructions:
1. Melt together the first three ingredients, then add cocoa powder.
2. Once mixture has come to a steady boil, set timer for 1 minute.
3. After 1 minute, remove mixture from heat and add vanilla, peanut butter, and oatmeal.
4. Mix everything together well then drop no-bake cookies onto parchment or wax paper on your counter. They will generally firm up at room temperature. (If your kitchen stays very warm, they may take longer to firm up.)
5. After an hour to an hour and a half, enjoy these delicious no-bake cookies!
No-Bake Chocolate Oatmeal Cookies
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------------------------------
INGREDIENTS
- 3 tablespoons butter
- 2 tablespoons cocoa powder
- 1/2 cup milk
- 2 cups sugar
- 2 ounces chopped semi-sweet chocolate
- 1 teaspoon vanilla
- 1/2 cup peanut butter
- 3 1/2 cups old fashioned oats (do not use instant!)
INSTRUCTIONS
In a 3-quart kettle, stir together butter, cocoa powder, milk, and sugar.
Place over medium-high heat and stir until the butter melts and the mixture is smooth. Continue to cook until it begins to boil, stirring constantly.
Lightly boil for one minute (no longer or it will become hard to work with).
After one minute, remove from heat and add vanilla, chopped chocolate, and peanut butter. Stir until the chocolate and peanut butter melt then add oats and stir to completely combine. If the mixture seems too soft to form cookies, let stand for a few minutes and the oats will soak up the extra moisture.
Using a cookie scoop (or your hands), form cookies and place on parchment-lined cookie sheets.
Cool in the refrigerator or at room temperature until the cookies are firm.