Oatmeal Cookie Bars
Stuffed with Nutella
THE RECIPE
INGREDIENTS:
- 16 Tbsp Butter
- 8 oz Rolled Oats
- 1 1/2 cups Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Sugar
- 3/4 cup Brown sugar
- 1 tsp Vanilla extract
- 8 oz Semi-sweet Chocolate
- 1/2 tsp Maldon Sea Salt Flakes
- 4oz Nutella
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
Sea salt and Nutella make these cookie bars as enticing to adults as they are to kids. Soft but sturdy, they’re great for a picnic or backyard party.
BAKING ADVICE:
You can also use a 9x9 inch baking pan alternatively, but you’ll need to bake it at 325°F.
Cookies will keep for up to two weeks; cover tightly with foil or place in an air-tight container.
BAKING HACKS:
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of whisks.) It will take a bit more time, but you get a nice arm workout!
It’s important to grease your pan well so that the cookie bars come out easily.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 2 eggs from your refrigerator. Preheat oven to 350°F. Generously butter a 9x13 inch baking pan using 1 tablespoon of butter provided. Let the rest of the butter come to room temperature. In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, and salt and set aside.
STEP 2
In a large bowl, using an electric mixer on medium speed, cream together the remaining butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and the vanilla extract.
STEP 3
Using a spatula, stir in the oat-flour mixture. Mix in 2/3 of the chocolate chips and mix thoroughly (save the rest of the chips for step 5).
STEP 4
Spread half of the batter in the prepared pan using a spatula. Dollop Nutella (the equivalent of large spoonfuls) evenly across the batter. Add the remaining batter on top of the Nutella, spreading it to all corners.
STEP 5
Sprinkle the rest of the chocolate chips on top of batter. Bake for 25 to 30 minutes, or until the center is firm and edges are dark golden brown.
STEP 6
Remove the pan from the oven. While still warm, sprinkle with flaked sea salt. Set pan on a wire rack or heatproof surface and allow bars to cool completely. Invert the pan onto a large plate or baking sheet to release the entire cookie; invert again onto serving dish (or cutting board) so it’s right-side up. Using a sharp knife, slice bars into rectangles and then again into triangles. Enjoy!
