Is there no end to cooks’ enthusiasm for taking a good thing one step further? For giving a recipe one more tweak? In pursuit of perfection, no less?
This colorful variation on the chocolate-chip oatmeal bar cookie is fresh from the kitchen experimenting of AP photo editor Carolyn Chappo.
Starting with a package of M&M’s rainbow-hued mini-baking bits, but not ending there, Chappo developed this version of the crunchy bars, taste-tested by colleagues.
Chappo’s recipe notes that she prefers to use organic brown sugar and kosher salt. Just a suggestion. Over to you.
3sticks of butter
11/4cups packed brown sugar
1cup regular sugar
2eggs
1tablespoon vanilla extract
33/4cups flour
1cup quick-cooking oats
2teaspoons baking soda
1teaspoon salt
112-ounce package M&M’s mini baking bits (or chocolate chips)
Preheat oven to 350 degrees.
Cream butter and sugars until light and fluffy. Add egg and vanilla extract and combine.
In separate bowl, combine flour, oats, baking soda and salt. Add to creamed mixture and combine. Add baking bits or chocolate chips and mix through dough.
Spread dough onto an ungreased 11-by-17-inch baking pan. Bake at 350 for 25 to 30 minutes, or until light golden-brown and firm. Cool in pan; when cool, cut into squares.
Makes 32 bars.
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