These cookie bars are amazing. The first time I made them, they were gone before the chocolate chip cookies that were also in the house had been finished, which is saying quite a lot in a house where a batch of chocolate chip cookies has an average lifespan of maybe 2 days unless they're rationed. They mix up very quickly and they're versatile, at home on a holiday cookie plate or in a lunchbox. And definitely open to substitutions- at the bottom I've included a few ideas, but feel free to experiment yourself too!
Cranberry Cherry Chocolate Chip Cookie Bars
1/2 c. craisins (dried cranberries)
1/2 c. dried cherries
1/4 c. orange juice
3/4 c. oil
1 1/2 c. light brown sugar
2 eggs
1 1/2 c. quick oats
1 1/2 c. white or whole wheat flour
1/4 t. salt
1 t. baking powder
1/2 c. chocolate chips
1/2 c. chopped nuts
melted chocolate (optional)
Preheat over to 350* F. Grease 9"x13'x2' pan, or line with parchment paper.In a small bowl or 2 c. measuring cup, combine dried fruit and orange juice. Microwave for 30 seconds on high, set aside.
In a large bowl, combine oil and sugar. Mix well. Add eggs one at a time, mixing well after each.
Add oats, flour, salt and baking powder, mix until well combined.
Fold in fruit and juice, chocolate chips and nuts.
Spread into prepared pan. Bake 20-25 minutes, until set and slightly browned. Allow to cool completely before cutting.
If desired, before cutting, drizzle with melted chocolate.
Variations:
These would be good with the addition of shredded coconut along with or instead of the nuts.
Use white chocolate chips instead of milk or semi-sweet chocolate.
You could easily substitute other dried fruit for the craisins and cherries. Try raisins, dates or dried apricots.
For a fun holiday touch, line the baking pan with parchment paper. After bars are cool, remove from pan in one sheet, and use cookie cutters to cut out bars in holiday shapes. Drizzle with melted white chocolate.
From the RobinsFlight kitchen to yours, enjoy!
