Directions: |
Directions:Preheat oven to 350º F and grease a 9" x 13" baking pan.
In a large mixing bowl cream together 1 cup butter, 1 cup brown sugar (lightly packed), 1/4 cup sugar and 1/2 teaspoon salt. Mix on low speed for a minute, then on medium speed for an additional minute.
Add 2 eggs and 2 teaspoons vanilla extract. Mix on low speed until the eggs are blended in, then on medium for a minute and then on high for an additional minute. The mixture should be pale yellow and very fluffy.
Continuing on low speed, add 1 1/3 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda, mixing until the flour disappears. Then add 4 level cups rolled oats and mix on low again, just until blended.
Add and mix on low until blended 1 (12 oz) package semi-sweet chocolate chips, 1 cup shredded coconut, and 1 cup chopped walnuts, saving a little of each mix-in for the top of the bars.
Using a large (3 oz) cookie scooper, place the dough into a greased baking pan. Cover with wax paper and press the dough down evenly.
Bake in a preheated oven for 30-35 minutes, or until the top is light golden brown but the center is still a little soft. Do not overbake, this will dry out the bars. |
Personal
Notes: |
Personal
Notes: Bake time is 30 minutes.
When measuring the oats, make sure the measuring cup is level, not rounded. Because rounding the measuring cup will add too many oats, which will dry out these cookie bars.
Whenever using a new dessert bar recipe, always check the bars 5 minutes before the lowest bake time, because oven temperatures may vary. The bars will be a little soft in the middle when done, which is fine because they will continue to bake a bit more while cooling.
Serve warm or cool completely before storing in an airtight container. These bars also freeze well.
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This recipe for Loaded Oatmeal Cookie Bars is from