We’re in trauma mode over here after family visiting from Australia had to go back to said land down under. My kids got deeply attached to these “new” cousins, and, while I wisely distracted them with fun visits to other cousins immediately following the departure, I neglected to anticipate the sadness that comes with the quietness of naptime and bedtime.
Gemma made up a song entitled, “Before I start to cry, before tears drip from my eye”. (Despite the sadness evident in that, I couldn’t help but be proud of the rhythm and rhyme scheme!) Kristopher wailed away half of a much-needed naptime and, when finally told to stop, informed me, “I just can’t stop. I am too, too sad.”
Between leaving my parents’ house in April and now this parting, and, for Gemma, the sadness of leaving other beloved cousins in Saskatchewan just a few weeks ago, they are starting to understand this big, wide world thing, and the related concepts of time and money, and they are not impressed.
I’m with them.
If only all the people we loved could be in one place for easy visiting and food sharing. I would eat a lot less of my own baking if that was the case.
Then again, there are some things I don’t necessarily want to share. In fact, most things involving oatmeal and butter fall into that category, I’m afraid. Things like these chewy, hearty chocolate chip squares that have officially become a regular in my baking rotation.
I love plain chocolate chip squares, but I also love oatmeal chocolate chip cookies, and wanted a good bar form for those times (pretty much all the time lately) when I don’t feel like standing around scooping out cookie dough. And sometimes you want something a little more hearty, with a little more fibre.
These were first made for a friend who just had a sweet new baby, since oats are also supposed to be good for milk supply, and any excuse to eat snacks is acceptable when there are oats and new babies involved. When my little one makes its appearance, Lord willing, less than one month from now (eeeep!), you can bet these will be a staple in my diet! (Side note: still no names chosen, and we’re starting to cut it a bit too close for my liking).
Soft, chewy, made with glorious melted butter, and just a little healthier and heartier than regular chocolate chip squares, these take almost no time to make and are well worth every minute of turning your oven on. Which, if you know my feelings about summer heat, is really saying something. Just, whatever you do, friends, don’t overbake your chocolate chip squares and make them dry…it’s just not the same, and there is something every bit as comforting as the perfect chocolate chip cookie in the perfect chocolate chip square. Let them be chewy, even a bit gooey :) Enjoy!
- ½ cup melted butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg, lightly beaten
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 cup all purpose flour
- ¾ cup semi-sweet chocolate chips
- ¾ cup rolled or quick cooking oats
- Preheat oven to 350 degrees Fahrenheit with the rack in the middle position.
- In a a large bowl, beat melted butter with both sugars.
- Add the egg, baking powder, baking soda, salt, cinnamon and vanilla and beat until smooth.
- Add flour and mix, then add chocolate chips and oats and mix until combined.
- With a spatula, or slightly damp hands, spread dough evenly into a greased 8x8 baking pan.
- Bake at 350 for 25–28 minutes, until edges are golden and centre is just set.
- Let cool on rack before cutting into bars - they will set further as they cool so don't worry if the middle is still a little jiggly when you take them out.
Adapted from Food.com.