I had to make some cookies for a meeting this past Thursday. This recipe, from Maida Heatter's Cookies, caught my eye primarily because of its short list of ingredients and its one pot simplicity. (I abhor clean-up tasks.)
Though the original recipe didn't call for this step, I lined my Fat Daddio's (gotta love that brand name!) pan with foil for ease of extraction. You first turn the pan upside-down and wrap the foil around the outside to form the shape. Then, turn it right-side up and insert the shaped foil into the pan.
Observe the dent in the butter. Note to self: strap camera around wrist before attempting aerial photography.
pat it into the foil-lined pan, and 25 minutes later,
Aspen Oatmeal Bars
adapted from Maida Heatter's Cookies
4 oz. unsalted butter
1 cup dark brown sugar, firmly packed
1 t. baking powder
1/4 t. salt
2 cups old-fashioned or quick-cooking (not instant) oatmeal
Adjust a rack to the center of the oven and preheat oven to 350 degrees. Line an 8-inch cake square pan with foil. Butter foil.
Place the butter and sugar in a medium-sized saucepan. Stir over moderate heat until melted.
Remove the pan from the heat. Add the baking powder and stir until smooth. Stir in the salt and the oats. It will be a thick mixture.
Turn the dough into the pan. Pat down into a smooth layer.
Bake for 23-25 minutes. The cookie will still be soft, but it will harden as it cooks. DO NOT BAKE ANY LONGER.
When cool, pull from pan using the foil. Cut the bars into quarters, cut the quarters into whatever size bar you like!
N.B.- The first comment out of both the Son and the Husband's mouths was "This is sweet." So, I tried the recipe a second time with 2 T. less sugar. It resulted in a more crumbly cookie, creating a less desirable texture and more work (wiping and sweeping up all the crumbs.) I also used thick cut oats and wonder if that was another factor in its crumbliness. I guess I'll be trying a third attempt this week.