So, there are just those days when you need a sweet for your family or to take along to say a Saturday morning rehearsal of the BlueStreet Jazz Voices, and you have neither the desire or the strength to prepare a goodie that will take longer than 10 minutes to throw together. That’s how I came to make one of our favorite bar cookies for yesterday’s rehearsal. (I always like to bring a little something along to help the singers stay motivated when their sugar levels get into the dangerously low zone.) And not being the kind of person for whom sunrises are a “must see”, I always have to prepare treats the day before. Don’t get me wrong, I like sunrises as much as the next person. But at this time of year they come just a little too early for my liking! Plus, rehearsals start at the ungodly hour of 9:30am in Seattle, and I would have to get up at oh dark thirty in order to get treats prepared, baked, and cooled before leaving the house. Simply not going to happen! (BTW, I do my best work at about 4:30 in the afternoon, just when normal people are starting to wind down. Go figure!)
So Friday afternoon when I went in search of a little “something” to bake for Saturday morning, I found this old favorite in my second cookbook. And literally, these cookies take absolutely no time to concoct. Before you even realize you’re standing in front of your mixer, the dough is ready to plop in the pan. Then using the magic creating by turning the dial on your oven to the proper temperature and placing the filled baking dish in said hot oven, you have bar cookies that everyone will enjoy in under 45 minutes. Of course, you still have the tedious task of mixing three ingredients together to prepare the icing, but that can be done while the bar cookies are in the oven.
Of course, all this ease of preparation is predicated upon having all the necessary ingredients on hand. Duh! But being the kind of person I am, I practically get hives if all these staples are not in their proper place in my pantry or freezer at all times. (It’s called RSS – Replacement Shopper Syndrome.)
So next time you need a quick and easy cookie, give this recipe a try. But, I am not going to lie to you. These cookies are not really what would be considered good for you. But good, oh yah!
- ½ c. butter (1 stick), room temperature
- ½ c. granulated sugar
- ½ c. brown sugar, packed
- 1 egg, room temperature
- 1/3 c. + 2 T. peanut butter, divided
- 1 c. flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 c. old fashioned oats
- 1 c. chocolate chips
- ½ c. powdered sugar
- 2 T. milk
Cream the butter and sugars together until light and fluffy. Add egg and the 1/3rd cup peanut butter and mix well. Whisk together the flour, soda, and salt and add to sugar mixture. Mix in the oats and chocolate chips. Press mixture into a lightly buttered 9×13-inch baking pan. (Glass is best.) Bake in a pre-heated 325 degree oven for 25-30 minutes or until the dough is just set and the top is a lovely golden brown. (350 degrees for 20-25 minutes if using a metal pan.) Meanwhile, whisk together the remaining 2 tablespoons peanut butter, powdered sugar, and milk. When the bars come out of the oven, drizzle with the powdered sugar mixture/icing.
Cool completely and cut into squares.