Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.
It’s so exciting when one of my friends publishes a cookbook! And in the world of blog friends, it seems to be happening more and more often. Lucky for me, my friend Miriam at Overtime Cook was generous enough to send me a copy of her newly published Something Sweet!
Miriam is a Jewish blogger from NYC that often has holiday-friendly desserts, but her cookbook is really just perfect for anyone with a sweet tooth. And given that she offers many dairy-free baking options (helpful if you are keeping kosher), it could even be useful for the dairy allergy dessert lovers in your life. Delicious dessert for everybody!
The cookbook is full of gorgeous photos and a huge variety of desserts. In addition to these oatmeal cookie wedges, I really want to try Miriam’s fruity pebble cookies and peanut butter and banana chocolate chip bundt cake (duh). It was actually really hard to pick what recipe to try first but alas I settled on something that would be easy and fast to make.
These oatmeal cookie wedges are just that, easy! They are chewy, crunchy and full of flavor (lots of cinnamon plus bursts of chocolate!) but unlike baking cookies, you don’t have to spoon out each individual serving. Instead, you spread the batter into two cake pans and bake that way. So simple!
- 237 milliliters (1 cup) oil (I used canola)
- 212g (1 cup) granulated sugar
- 234g (1 cup tightly packed) brown sugar
- 165g (3 whole large) eggs
- 5g (1 teaspoon) baking soda
- 5 milliliters (1 teaspoon) vanilla extract
- 2g (1 teaspoon) ground cinnamon
- 3g (1/2 teaspoon) salt
- 30 milliliters (2 tablespoons) milk (I used almond milk)
- 262g (2 cups) all-purpose flour
- 120g (1½ cups) old-fashioned oats
- 90g (3/4 cup) cinnamon chips*
- 90g (1/2 cup) semi-sweet chocolate chips* (original recipe calls for 1 cup total of add-ins)
- optional: additional chocolate for drizzling
- Pre-heat oven to 350 degrees; grease 2 9-inch round baking pans (I recommend lining with parchment paper for easy removal) and set aside
- In the large bowl of an electric mixer, beat oil and sugars on medium speed until combined
- Add eggs, baking soda, vanilla, cinnamon, salt and milk; beat until smooth
- With mixer speed reduced to low, carefully add flour and mix just until combined; add oatmeal and mix just until combined; stir in chips and do not overmix
- Divide cookie dough evenly between baking pans
- Bake for 30 minutes or until center has just set; do not overbake
- Allow to cool completely before removing from pan and slicing
- Optional: once cookies have cooled, melt chocolate and drizzle over cookies
- Store in an airtight container or ziplock bag; best enjoyed within 4 days of baking kept frozen up to two months
*replace cinnamon chips and chocolate chips with DAIRY-FREE chocolate chips if making dairy-free
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