Confession time cookies.
Most of the time we are utterly thrilled with a multi-page recipe that requires hours of prep, chilling, cooking, cooling, frosting, waiting and THEN eating (cough liars cough). While at other times we find ourselves, well, a touch little less patient.
Ok fine, yes, also known as lazy. We can be lazy bakers. Now you know. Gosh it feels wonderful to get that out there.
You still like us right? RIGHT!??!
Of course you do. And do you know why muffins? Because when we lazy bake we make things like this.
Rapsberry Almond Oat Bars.
One pan, one bowl and ingredients you probably already have on hand. Aaaand, they take about 4 minutes to assemble. Aaaand they can be eaten for breakfast. Or for lunch. Or for dinner! Hey why not? Is there some rule that you can’t have baked goods for dinner?
If there is please don’t tell us. Because then we’d basically be outlaws. America’s most wanted. Fugitives.
Wait, where were we? We derailed a bit there didn’t we…ok right, we’re back! The bars. The delicious, quick, any time of day bars. And they’re easy enough for these gals even on their laziest days. Which is really, really, REALLY lazy.
Raspberry Almond Oat Squares
Adapted from The Craft of Baking
1 cup almonds, coarsely chopped & toasted
1 1/2 cups flour
1 1/4 cups oats
1/3 cup sugar
1/3 cup packed dark brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted, plus more for greasing the pan
1 cup raspberry jam
Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.
In a bowl, mix together the flour, oats, sugar, brown sugar, salt, baking soda and nuts. Mix in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the mixture in an even layer on the bottom of the pan. Use the back of the spoon to firmly press & compact the mixture. Add the raspberry preserves on top in an even layer, then top the preserves with the remaining oat mixture.
Bake the bars for about 40 minutes until the top is golden brown. Transfer the pan to a rack and let cool completely. Store bars in an airtight container at room temperature for up to a week.