NEXT RECIPE >

Granola Cookie Bars Recipe

Read Reviews
5 2 2
Publisher Photo
My wife and I love to experiment with new recipes. These oat-based bars are chock-full of tasty ingredients like chocolate chips, coconut and raisins.—Brian Fox, Fergus Falls, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 4 cups old-fashioned oats
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups semisweet chocolate chips
  • 1 cup flaked coconut
  • 1 cup raisins

Nutritional Facts

1 each: 179 calories, 6g fat (3g saturated fat), 23mg cholesterol, 132mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein .

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and water. Combine the oats, flour and salt; gradually add to the creamed mixture. Stir in chocolate chips, coconut and raisins.
  2. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-27 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 4 dozen.
Originally published as Granola Cookie Bars in Taste of Home February/March 2002, p53


Reviews for Granola Cookie Bars

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Heisrisen User ID: 3897193 76462
Reviewed Jun. 26, 2011

"Really good! I did make some changes, using whole wheat pastry flour instead of all-purpose flour, and switching around the amounts of raisins and chocolate chips (using 2 cups raisins and 1 cup chocolate chips). I also halved the recipe and baked it for 24 minutes in a dark non-stick 9x9 square pan, lowering the temp to 325 F to compensate for the dark pan. All said and done, they are wonderful! Tried one still slightly warm and one cool, good both ways!"

MY REVIEW
Heisrisen User ID: 3897193 53729
Reviewed Jun. 26, 2011

"Really good! I did make some changes, using whole wheat pastry flour instead of all-purpose flour, and switching around the amounts of raisins and chocolate chips (using 2 cups raisins and 1 cup chocolate chips). I also halved the recipe and baked it for 24 minutes in a dark non-stick 9x9 square pan, lowering the temp to 325 F to compensate for the dark pan. All said and done, they are wonderful! Tried one still slightly warm and one cool, good both ways!"

Loading Image