OATMEAL RAISIN BAR COOKIES RECIPE - FOOD.COM
This is a thick, satisfying, tender, and chewy bar cookie/blondie. A perfect holiday recipe! Don't overcook, as you want these to be moist. I got this recipe from a great online blog, "Baking Bites".
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield 20 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line an 8×8-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
- Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
- Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
- Pour dough into prepared pan and spread into a even layer with a spatula or your fingers. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.
Nutrition Facts : Calories 171.4, FatContent 5.5, SaturatedFatContent 3.1, CholesterolContent 21.5, SodiumContent 137.1, CarbohydrateContent 29.4, FiberContent 1.4, SugarContent 16.9, ProteinContent 2.4
PAN SHORTBREAD RECIPE - FOOD.COM
This one beats my mom's recipe hands down. I can't even tell you where I found it but I have used it for years
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24-48 squares, 48 serving(s)
Number Of Ingredients 5
Steps:
- Mix butter until light and fluffy.
- Add sugar and beat again till light and fluffy.
- Sift together flour and corn starch.
- Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
- Continue to combine flour into mixture until all is gone. Mix well.
- Dump dough onto a clean medium sized cookie sheet with sides.
- Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
- Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
- Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
- When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
Nutrition Facts : Calories 126.3, FatContent 7.8, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 54.7, CarbohydrateContent 13.3, FiberContent 0.3, SugarContent 5.2, ProteinContent 1.2
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