Kitchen Sink Bars
Nothing’s easier than a bar cookie, and nothing’s more fun than getting to use your imagination.
Makes 48 (2-inch-square) bars 1 1⁄2 cups (3 sticks) unsalted butter, room temperature
1 1⁄2 cups packed brown sugar 1 1⁄4 cups granulated sugar 2 eggs 1 tablespoon vanilla extract 1 1⁄2 teaspoon coarse salt
1 cup old-fashioned rolled oats
3 1⁄2 cups flour
1 1⁄2 teaspoons baking powder 3⁄4 teaspoon baking soda
5 cups of mix-ins, like broken pretzels, chocolate chips, crushed potato chips, toffee bits, etc. (see note)
Preheat oven to 350 degrees. Line an 18-by-13-inch rimmed baking sheet with parchment, with a bit overhanging the short ends so you can lift out the bars easily.
In bowl of a standing mixer or in a large bowl, beat butter with sugars until very light and creamy (several minutes). Beat in eggs, vanilla and salt.
In a separate bowl, whisk together oats, flour, baking powder and baking soda. Add dry ingredients to wet and mix until just combined. Stir in mix-ins.
Press dough evenly over lined baking sheet. (Bottom of a measuring cup is a good tool for this task.) Bake in preheated oven 20 to 25 minutes until puffy, edges are golden-brown and middle is just baked (but will look lighter than edges). Let cool 5 minutes, then run a knife along the edge to release and lift out using parchment overhang onto a rack. Let cool completely, then cut into 2-inch squares.
For mix-ins, you are limited only by your imagination and pantry. Things to consider, in addition to the ideas above: peanuts (if your school allows), cacao nib, dried cherries, banana chips, white chocolate chunks, coconut, caramel bits or M&Ms.