I had a great discussion with a few of my friends on Twitter this morning all about food. I’ve also been thinking about things to eat a lot because I’m going to my friends’ apartment tonight, and they are making me vegetable tempura! I am very excited, because I love Japanese food and tempura is no exception. (Sure, it’s not the healthiest thing, but once in a while it’s fine.)
To thank my gracious hosts, Tammy and Lora, I am bringing dessert: Oatmeal Chocolate Chip Bar Cookies! They’re delicious and I thought it would be nice to share the recipe with all of you. It’s a modified version of the “Vanishing Oatmeal Raisin Cookies” printed inside the lid of each tube of Quaker Oats.
Oatmeal Chocolate Chip Bar Cookies
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (optional; I happen to like cinnamon with chocolate)
1/2 teaspoon salt (optional)
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups oats, uncooked
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional)
Heat oven to 350°F.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
Beat together margarine (or butter) and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture in portions, beating well and fully incorporating each portion before adding more. Stir in oats, chocolate chips, and walnuts and mix well.
Spread onto lightly greased 10″x15″ cookie sheet. Bake 20 – 28 minutes.
Cool on wire rack, then, cut into about 1-1/2″ squares. Makes 48 cookies.






