Oh, these bar cookies! Loved them. Ate them. Wanted more.
Please check out the hijinks on our podcast. You'll find it under COOKING WITH BRUCE AND MARK on iTunes. Or you can find it in the media player on the main recipe page. Or you can simply click the link at the bottom of this page to hear it in your own browser (warning: NSFW).
And if you want more recipes from our 900-recipe tome (holy cow!) that hit the best-seller list late last year (years after publication--for some crazy reason no one can figure out), click this link right here to find it on amazon.
But okay, you came for the recipe. Do we disappoint? We think not.
Jam Oat Bars
- 16 tablespoons (2 sticks) cool, unsalted butter, cut into small bits, plus more for greasing
- 2/3 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg white, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats (do not use steel-cut or quick-cooking)
- 1 cup sliced almonds (or the equivalent volume of any chopped nut)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup jam of any sort (it was raspberry the day we recorded the episode but blackberry the day we remade them and took the above shot)
1. Position the rack in the center of the oven and heat the oven to 3502F. Generously butter the inside of a 9-inch square baking dish.
2. Use an electric mixer at medium speed to beat the butter and both sugars in a large bowl until creamy, light, and fluffy, 5 to 6 minutes, scraping down the inside of the bowl occasionally. Beat in the egg white until smooth.
3. Add the flour, oats, almonds, cinnamon, and salt; beat at low speed just until a crumbly, grainy dough forms with no bits of dry flour anywhere.
4. Press two-thirds of this dough into the prepared pan, making an even crust that rises about 1/2 inch up the sides. Spread the jam over this mixture, then crumble and dot with the remaining dough, creating an even, nubbly crust. Press gently to flatten slightly without causing the jam to squish up into the top crumble.
5. Bake until browned and set, about 45 minutes. Cool in the baking pan on a wire rack for 30 minutes or to room temperature. Cut into 6 or 9 bar cookies to serve. Once cooled and cut up, between sheets of wax paper in a sealed container at room temperature for up to 2 days.
Note If desired, invert the baking pan onto a cutting board, remove the pan, and invert the whole cake-and-cutting-board kit and caboodle onto a second cutting board so the cake is crumble side up. Now you can cut the bars without worrying about the sides of the pan.