Loaded Oat & Chip Cookie-Bars
These easy cookie-bars will be a favorite...they are quick to make and hard to have just one! They can be baked with the low mix (10% microwave added) or use a regular bake or convection setting. Tastes like a loaded chocolate chip cookie. Since there is minimal flour, these type cookies are often tolerated with gluten sensitive diets. Ginger adds a hint of spice. Store extras in the freezer.
1 stick butter (1/2 cup)
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped crystallized ginger
1 cup rolled oats
1 cup chocolate chips
1/2 cup coarsely chopped walnuts or pecans
1. MICROWAVE (100%) butter in microwave-safe mixing bowl 20 to 30 seconds or until softened. Preheat Microwave-Convection oven to 375 degrees.
2. Mix sugars with softened butter. Add egg and vanilla; stir until fluffy. Add remaining ingredients; stir just until thoroughly mixed. Press evenly into ungreased silicone 8 or 9-inch square baking pan. (If using glass pan, be sure to grease lightly.)
3. COMBINATION BAKE on low rack with 10% microwave power at 375 degrees for 14 to 16 minutes or until puffed and set around edge. Cool; cut into bars.
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About 20 Bars
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TIPS
> Bars can be baked in regular oven for 23 to 25 minutes.
> Bars can be cut while warm with a firm straight-edge silicone spatula. After bars are cool, cut by removing from pan and placing on cutting board; cut with sharp knife.
> Chopped crystallized ginger can be omitted. If desired, add 1/2 teaspoon cinnamon with salt.