This is a recipe I've had floating about for some time. It is one of those kind of recipes you can easily whip up and bring along...to say an office gathering. In fact...this came from a colleague way back when. These days I use Splenda when possible but other than that the recipe is the same..still tastes good and hits the spot.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups brown sugar (I use Splenda half and half brown sugar)
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups rolled oats
- 3/4 cup chocolate chips
- 3/4 cup chopped dried apricots
Turn the oven to 350. Lightly coat a 9-inch square baking pan with vegetable spray or line with parchment paper. Beat the butter and brown sugar together until light and fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and blend until smooth. Stir in the oats, chocolate chips, and apricots. Press the batter into the prepared pan and bake 25 to 30 minutes or until the top is golden and the pastry begins to pull away from the sides of the pan. The center should be slightly soft. Cool on rack for 15 minutes. Cut into 18 bars when still warm, then let cool completely before removing from the pan.