Sunflowers in the Kitchen, by Cheryl

 

Soooo…

When you start to write a blog post and spend all morning on it and it turns out to be, like, a book or something, and then you really need to get going because you have your tax appointment today – then you share your beloved Grandma’s Cookie recipe – because seriously – it’s freaking awesome! And also you’re out of time…

This is a simple but delicious treat! I’ve shared it all over the US because it’s always a hit. I often don’t add anything extra – with the browned butter frosting it’s fabulous alone. I love it best with pecans, but walnuts are good too. My sister always adds chocolate chips, and sometimes I add raisons – which is very yummy too!

Grandma Crawford’s Oatmeal Bars with Browned Butter Frosting

 Ingredients:

  • 2 sticks of Butter (1/2 cup each stick)
  • 2 cups of Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1-1/2 cups Flour
  • 3 cups Oatmeal
  • Extras – Raisins, nuts, or chocolate chips as you desire.

(Note: The original recipe just has the ingredients and says bake in a moderate oven – but this is what I do…)

Instructions:

Cream butter and sugar together. Add eggs. I add vanilla here too. Mix the dried ingredients together and then stir into the sugar mixture. Stir in any extras you want, like nuts. Lightly grease a jelly roll pan and press the mixture in with a buttered spoon or buttered fingers – it’s pretty sticky. Bake at 350 degrees for 15 – 25 minutes or until done. It’s a bit tricky to tell, but it will be golden brown and not wet looking (I hope that helps…:)). Frost while warm, but not hot.

Frosting:

While the bar cookies bake make the frosting with 5 Tbsp of Butter – browned and cooled a bit, 1-1/2 cups of Powdered Sugar, and 1 tsp of Vanilla. Add milk as needed to make a spreading consistency. You will be frosting the cookies while they’re warm so don’t make it too thin as it will melt some.

These are chewy, comforting deliciousness and a great favorite of our family! I hope you enjoy it too!

From my family to yours –

Lots of Love,

Cheryl