Loaded Oatmeal Cookie Bars

Hello! Happy Wednesday! 

I hope you all had a nice Valentine’s Day yesterday and got to spend time with loved ones! Having been on vacation last week, Valentine’s Day snuck up on us this year! So, we were more than happy to have a quiet night at home cooking up some swordfish and asparagus with chocolate covered strawberries for dessert! 

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We have the best friends! Whenever we go away our friends are more than willing to come stay at our house with Layla – they even let her sleep in bed with them (insert monkey emoji covering his eyes here). It’s so nice that she gets to stay in a place she knows with some of her favorite people! Last week when we were in Vegas and Napa she had 3 different babysitters over the course of our trip – what a lucky dog! Since they are doing us a huge favor, whenever we go away I always like to leave them a little treat as a small token of our gratitude! This trip I left them these Loaded Oatmeal Cookie Bars and they were a hit! 

I used coconut oil as a substitute for butter and loaded them up with dried cranberries, raisins, coconut and chocolate chunks! 

Beat the coconut oil and brown sugar until fluffy. Add the eggs 1 at a time. Mix in the vanilla. In a separate bowl, whisk together the flour, quick oats, sea salt, baking powder and baking soda. Slowly add dry ingredient mixture to the wet ingredients, mix until combined. Fold in the dried cranberries, raisins, coconut and chocolate chunks. 

Press the batter into a greased baking sheet. 

Bake in the oven at 350Β°F for 15 minutes. Remove from oven, cool, slice into bars and enjoy! 

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Loaded Oatmeal Cookie Bars


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 1 cup coconut oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • 1 cup quick oats
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup dried cranberries
  • 1/2 cup raisins
  • 3/4 cup shredded coconut
  • 1 cup dark chocolate chunks

Instructions

  1. Pre-heat oven to 350Β°F
  2. In the bowl of an electric mixer, beat together coconut oil and brown sugar until fluffy
  3. Beat in eggs 1 at a time
  4. Mix in vanilla extract
  5. In a large bowl, whisk together flour, oats, sea salt, baking powder and baking soda
  6. Slowly pour dry ingredient mixture into mixer, beat until combined
  7. Fold in dried cranberries, raisins, coconut and chocolate chunks
  8. Press batter into a greased 9″X13″ baking pan
  9. Bake for 15 minutes
  10. Cool, slice into bars


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