With our impending move imminent on the horizon, my next task (aside from not losing my mind) is to use up as much stock in the pantry as I can.
Operation throw-out-all-the junk-I’m-not-moving was a complete and total success – and quite frankly, I am giving myself a well-deserved pat on the back for being so organized and so productive this early in the game. The way things are progressing, it appears that my house may have sold much faster than I anticipated.
As in, the first people that looked at it put in an offer.
However, until there’s a signature on the bottom line (and the cash in the bank), I am not going to fret unnecessarily or alter the current course of action.
So ….. back to my plan. My freezer currently resembles a bachelor pad, which is a nice way of saying it contains ice….. and not much else….
Well, that’s not entirely true. Now, residing on the shelf at precisely eye-level, is a batch of these exceptionally tasty, soft and chewy mmmmmm mmmmmm good cookie bars. Which, based on how easy they are to make (and consume), will definitely be made again using chocolate chips to appease the non-raisin eater in the house *Alexander*.
Of course, the fact that I have a 5 pound bag of oatmeal to use up is a contributing factor as well…..
Oatmeal Raisin Bars – adapted from Martha Stewart
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp ground cinnamon
1 cup all-purpose flour
2 cups old-fashioned rolled oats
1 cup raisins
In a large bowl, whisk together butter, sugars, egg, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.