Spring has arrived here in the lovely state of Virginia. I’m so excited to see things getting color again and it’s only early March! I feel like spring is jumping in a little early this year, which in all honesty, is fine with me!
See, I usually adjust my photo and food style to the seasons so, I’m happy spring has come cause it means brighter photos and food selection. I seem to have a harder time thinking up recipes in the darker months of the year. It’s like my brain decides to stop working or something.. I’ve already thought up a bunch of recipes for spring and summer, I’m just patiently awaiting the time I can try them out when the ingredients involved come into season.
These cookie bars were inspired by my love of oatmeal cookies and a sort of goodbye to the colder days. Oatmeal cookies are always a winter favorite in our family. We almost never make them in the summer.. Strange I know, it’s just one of those things you do and you don’t know why exactly…
Oh, and dried banana chips are totally my new found favorite thing after making these. Pair them with dried cranberries and it’s just heaven!
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon salt
- 1 1/2 sticks butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 1/2 cups rolled oats
- 1 cup dried banana chips
- 1 cup dried cranberries
- 1/2 cup white chocolate chips, melted
- Preheat oven to 350°F. Line an 8 x 8 inch square pan with parchment paper(leave some overlapping the sides for easy removal).
- In a small mixing bowl, whisk together the almond flour, all purpose flour, and salt. Set aside.
- In an electric mixer with whisks attached, combine the butter, sugar, and vanilla and beat till fluffy. Scrap down the sides and bottom of the bowl and add the egg, beat till combined. Scrap down the bowl again and add the flour beating on medium/low speed till incorporated. Add the oats and beat on low till incorporated. Scrap down the sides once more and beat for 15 seconds. Remove beater whisks and stir in, with a wooden spoon, the the dried banana chips and cranberries till combined.
- Add the dough to the prepared pan. Shape and press into the pan with your fingers. Bake for 25-28 minutes till it starts to look golden around the edges. Once done, remove from oven and let them sit in the pan for 6 minutes away from the stove. Carefully remove them from the pan by lifting the sides of the parchment paper out. Place on a cooling rack to cool completely, about 20 minutes.
- In a microwave safe bowl, add the 1/2 cup white chocolate and heat for 20 seconds. Stir till completely melted. Once the cookies are cooled, cut into bars. Drizzle the white chocolate onto the bars and let it harden.