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Granola Cookie Bars Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Granola Cookie Bars

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MY REVIEW
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
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!"

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