These bars were a bit of an experiment. I wanted something with that chewy cookie texture but without the bother of having to hover by the oven, waiting for each tray to be done. That is why I love bar cookies! This recipe is a modified version of a popular oatmeal cookie bar that I found on the Food Network website. It was originally made with strawberry jam, but I like raspberry better and I also added some white chocolate chunks. I halved the recipe and converted all the cups to grams (for all those in the UK who are still confused by our strange units of measurement!).
Overall, these bars are very easy and simple to make. They’re great if you need to whip up something quickly for a bakesale. If I’m honest, they’re probably not my favourite cookie bar of all time. I’m much more of a dense, chewy chocolate chip cookie bar or brownies type of person. However, if you want a crisp around the edges, chewy in the middle buttery biscuit bar then these are the treat for you!
Raspberry White Chocolate Oat Bars
Adapted from Food Network
Makes 16 pieces
- 150g cold butter
- 95g flour
- 70g oats
- 110g light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 60g white chocolate, chopped in chunks
- 150g seedless raspberry jam, vigorously stirred so it is easily spreadable
- Preheat the oven to 175C/350F. Line a 8″ or 9″ square baking tin with tin foil and butter.
- Using a cheese grater, grate the cold butter. It sounds odd, but it will make mixing the ingredients a lot easier later. If you want, you can cut the butter up into small pieces instead. Place butter in a large mixing bowl.
- Sift the flour, sugar, baking powder and salt together into the bowl containing the butter. Add the oats.
- Using your (clean!) fingertips, rub the butter into the flour until it forms large clumps. You should be able to form a large ball if you press a handful of it together.
- Press two thirds of the oat mixture into the bottom of the pan. Spread the raspberry jam evenly over the base. Sprinkle the white chocolate chips over the jam.
- Drop “islands” of the remaining oat mixture over the raspberry jam so that most of the surface is covered. Press gently down with the palm of your hand.
- Bake in preheated over for 30 minutes. Let cool completely before cutting into bars.