When it comes to home baking, quality ingredients make all the difference. Take these Chocolate Studded Oatmeal Bars, for example. They’re made with Hodgson Mill Whole Wheat Flour and Scharffen Berger Semisweet Chocolate Chunks. Sure they would be good with run-of-the-mill flour and chocolate chips, but my philosophy has always been that if you’re going to take the time to make something from scratch, you want it to turn out great. Therefore, start with great ingredients. Because these bars include Hodgson Mill Whole Wheat Flour (the entire bran and germ are stone ground, preserving all of the grain’s natural nutrients and great taste) and 62% cacao chocolate chunks; they’re immediately transformed into something so much better than your average cookie.
Pull out a bag of Hodgson Mill Whole Wheat Flour, a bag of Scharffen Berger Semisweet Chocolate Chunks and four cups of old-fashioned rolled oats to get started.
In a large bowl, cream together the butter and sugars until light and fluffy – about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and continue beating until thoroughly combined.
Next, add the whole wheat flour, baking soda, cinnamon, nutmeg and salt. Mix until just blended.
Stir in the old-fashioned oats and chocolate chunks.
Press the dough into a 13×9 inch baking pan and bake in a 350˚F oven for 20-25 minutes or until golden brown.
Remove the pan from the oven and cool for about 20 minutes. Slice into bars and serve.
After a holiday season filled with over-the-top sweets and desserts galore, these Chocolate Studded Oatmeal Bars are just what we needed – a lightly sweet, tasty, bar cookie that’s filled with wholesome Hodgson Mill Whole Wheat and big chunks of Scharffen Berger semisweet chocolate. They’re the perfect way to satisfy your sweet tooth and dial back the indulgence to a more reasonable, yet completely delicious, level. Enjoy!
Chocolate Studded Oatmeal Bars
In a large bowl, cream together the butter and sugar until light and fluffy – about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until thoroughly combined. Add the flour, baking soda, cinnamon, nutmeg and salt and mix until just blended. Stir in the oatmeal and chocolate chunks. Press the dough into an ungreased 13×9 inch baking pan. Bake in a 350˚F oven for 20-25 minutes or until golden brown. Cool for 20 minutes and cut into bars. Store bars in an airtight container for up to 3 days.
Adapted from Scharffen Berger.com
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.