Cookie butter is my new favorite thing. Whether I slather a slice of toast with the addicting spread or warm a spoonful and drizzle it over vanilla ice cream, I’m in heaven. This time around, I’m turning the spread into cookie bars (let’s be honest, I needed to find a way to finish off the jar that didn’t involve me and a spoon!).
I’m excited to share this recipe with you today as a guest post at Bake Your Day! I’m so thankful that I connected with Cassie through blogging – she is an absolute sweetheart and got me hooked on cookie butter in the first place (she even has a Pinterest board dedicated to all things Biscoff!).
Please visit Bake Your Day to see my toasted oatmeal cookie butter bars and peek around at Cassie’s delicious creations – I’m especially loving her lemon-lavender Greek yogurt pound cake. Happy Friday!
Toasted Oatmeal Cookie Butter Bars
1 Tbsp unsalted butter
1 cup rolled oats
1 cup plus 2 Tbsp flour
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1/4 cup cookie butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup semisweet chocolate chips
2 Tbsp cookie butter
1/2 cup powdered sugar
1-2 Tbsp water
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Melt butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until toasted, about 5 minutes. Remove from heat; place on a plate lined with paper towel to cool slightly.
Whisk together flour, baking soda, and salt in a medium bowl. Beat butter, cookie butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in toasted oats and chocolate chips.
Press dough evenly into prepared baking dish and bake 14 to 15 minutes, until edges are golden. Cool bars completely in pan on a wire rack.
For the glaze, place cookie butter in a small bowl and microwave until melted, about 30 seconds. Whisk in powdered sugar and water; drizzle glaze over cooled bars and let set. Cut into squares with a sharp knife. Store leftovers in an airtight container at room temperature up to 2 days.
Yield – 20 bars (serving size: 1)
Calories – 180
Carbs – 26