These bar “cookies” have everything you love in them – and they yield a big batch for parties, bake sales, gifts, holidays, or just a snack stash. The dough is easy to bring together and you can have these in the oven in 30 minutes or less.
The cookies keep well, too. Store them in a tight container on the counter for up to four days. Be sure to read Baking Together #53: It’s a Bar, It's a Cookie, It’s Delicious! for extra tips and ideas for variations.
Makes about 40 rectangles
- 1 2/3 cups (7 1/2 ounces) all-purpose flour
- 3/4 cup (2 1/2 ounces) old fashioned rolled oats
- 1/3 cup (1 ounce) shredded sweetened coconut
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 12 tablespoons (6 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces) firmly packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- 1 large egg
- 2/3 cup (4 ounces) semisweet chocolate chips (white, semi, or bittersweet)
- 1/2 cup (2 ounces) toasted slivered almonds (lightly chopped), toasted chopped walnuts, or toasted chopped pecans
1. Line a 9 x 13-inch baking pan (I like the straight-sided kind) with foil or parchment, leaving about a 1-inch overhang on two opposite sides. Whisk the flour, oats, coconut, baking soda, and salt in a small bowl until well blended.
2. Put the butter, brown sugar, vanilla and almond extract, if using, in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and lighter in color, 1 to 2 minutes. Add the egg and mix on medium speed until well blended, about 1 minute. Add the flour mixture, chips and nuts and mix on low speed until the dough is just barely blended, about 1 minute.
3. Drop scoopfuls of the dough evenly into the prepared pan. Using damp fingertips, press into the pan to form an even layer (rewetting fingertips as needed). Set aside at room temperature while the oven heats.
4. Position a rack in the center of the oven and heat the oven to 325°F. 5. Bake until the top is evenly browned and the edges are a bit darker, 28 to 30 minutes. Move the pan to a rack and let cool completely.
Cut and Serve
For easy removal and cutting, refrigerate the pan until chilled and firm, about 20 minutes. Use the foil or parchment edges on the sides to lift the cookie from the pan. Carefully peel away the foil or parchment and set on a cutting board. Cut crosswise into 5 equal strips and then cut each strip into 8 rectangles — or cut into size and shape of your choice. Squares are nice, too. (Note: while chilling makes for easiest cutting, the cookies taste best at room temperature. You can even warm them for a few seconds in the microwave!) For more tips, see Baking Together.
