For our March Baking Together column, I knew it had to be something comforting. These Chewy Coconut Chocolate Chip Oatmeal Bar were just the thing. With the earthy goodness of oats, the chewy sweetness of coconut, the toasty crunch of nuts and a smattering of chocolate, these bars offer the ultimate in texture and flavor. They’re perfect for snacking, dessert or even packed in lunchboxes. And because the yield is so high (40 bar cookies), they’re also great for potlucks and bake sales. What’s more, they have a long shelf-life. The bars will happily hang in a covered container on your counter for about four days or you can freeze them for up to three months.
While I’m a big fan of traditional oatmeal cookies (Susie Middleton’s recipe tops my list), baking this batter in a 9” x 13” pan streamlines and speeds up the process. Another benefit of baking one large rectangle as opposed to individual cookies is you can vary the yield and/or the size of the bars in case your crowd happens to grow at the last minute.
As for the mix-ins, I encourage you to follow your tastebuds and use your favorite toasted nut (pecans, walnuts, hazelnuts, and almonds are all great choices) and type and flavor of chocolate (chips or chopped; bittersweet, milk, white, semisweet). You can even add in finely chopped dried fruit (apricots or cherries are my faves but raisins work fine too). Another option is to omit the chocolate and double up on the nuts. When it comes to the add-ins, sky’s the limit here folks, so lead with your heart and measure with abandon.
As with all our Baking Together recipes, we want to hear from you. Please drop a comment on the recipe page and let us know how you styled your cookies. No chocolate? Double the nuts? Did you say “yes” to dried fruit? Sharing your version and thoughts makes us all better bakers.
P.S. I’ll let you in on a little Dodge family secret. My family calls these “breakfast bars” because the taste and texture are reminiscent of a soft-style, chewy granola bar. Add in dried fruit along with the oats, nuts, coconut and a hint of chocolate and you’ve got a pretty tasty grab-n-go breakfast.
