LOADED CRISPY EDGE, SOFT-CENTER OATMEAL CHOCOLATE CHIP BARS (or Cookies)

This recipe is a definite keeper. Crispy edges, soft and chewy centers, and packed with melty chocolate chips, juicy raisins, coconut, nuts, hearty oats, and warm cinnamon. You can bake it two ways — as quick and easy cookie bars or classic drop cookies. No matter how you shape them, the flavor is nostalgic, cozy, and totally addictive. Great for bake sales, family nights, or to dunk in a hot tea or a glass of cold milk.

INGREDIENTS

1 cup butter, room temperature

1 cup light brown sugar, packed

1/2 cup white sugar

2 large eggs, room temperature (or 3 medium)

2 tsp vanilla extract

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 cups old-fashioned rolled oats

1/2 cup shredded coconut

3/4 cup semi-sweet chocolate chips

3/4 cup raisins (plump them in hot water for 10 mins, then drain and pat dry)

1/2 cup chopped toasted pecans or walnuts

DIRECTIONS

Step 1: Make the Dough

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 4 to 5 minutes).

3. Beat in eggs one at a time, then mix in vanilla.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

5. Gradually add the dry mixture to the wet ingredients and mix just until combined.

6. Stir in the oats, chocolate chips, coconut, raisins, and nuts.

Option 1: Cookie Bars

1. Line a 9x13-inch baking pan with parchment paper (leave overhang for easy lifting).

2. Press the dough evenly into the pan.

3. Chill for 30 minutes before baking. (This is optional but makes for crispier edges and a gooey soft center).

4. Bake for 22 to 28 minutes or until edges are golden and the center is set but still soft.

5. Cool completely in the pan before lifting and slicing into bars.

Option 2: Drop Cookies

1. Line baking sheets with parchment paper.

2. Scoop about 2 to 3 tablespoons of dough per cookie (a large cookie scoop works well), and place 2 inches apart.

3. Chill the scooped dough on the sheet for 30 minutes for thicker cookies with crispy edges and gooey chewy centers.

4. Bake for 10 to 12 minutes, or until edges are golden and centers look just set.

5. Let cool on the pan for 5 minutes, then transfer to a wire rack.