I feel like going back in time, so here’s a recipe my babysitter used to make. I don’t remember what she called them, but Chewy Oatmeal Squares seems appropriate since they are chewy, oatmeal and square shaped. And actually, they’re kind of crispy too. They’re dense and firm chewy cookies with crispy edges.
To make the cookies, you dump the batter onto a parchment lined baking sheet, shape into a rectangle and bake for 10 minutes. Your rectangle will ooze all over the sheet and won’t be quite as rectangular when you pull it from the oven. Let cool a little, then score. When completely cool, you break the cookies into squares.
This is a small batch version. You can double it, but if you just need a quick dessert or want a cookies to go with ice cream, a small batch should do the trick. You’ll get 12 squares plus trimmings.
Chewy Oatmeal Squares Tips
Chewy Oatmeal Squares are made with quick oats rather than old fashioned. Pecans are optional but highly recommended because they cut the sweetness. I recommend the cinnamon too! For the butter, I used Wegman’s brand, but it would be fun to try Chewy Oatmeal Squares with cultured butter to see if it adds even more flavor. But back to the oats. I recommend quick because old fashioned might fall apart and crumble too much. If you use old fashioned and they work, let me know. Also, be sure not to score too early or the bubbly baked batter will crumble. At first I thought the recipe failed, because the cookies crumbled so much as I scored. Letting them cool a bit solved the problem.
Chewy Oatmeal Squares
- 4 tablespoons unsalted butter (57 grams)
- 1/2 cup dark brown sugar (100 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 tablespoon flour
- 1/2 teaspoon vanilla
- 1 cup quick oats (90 grams)
- 1/8 teaspoon cinnamon
- 1/4 cup pecans, finely chopped (optional)
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Melt the butter in the microwave or in a saucepan.
- Combine melted butter, brown sugar, salt, baking soda, flour and vanilla. Stir until smooth, then stir in the oats. If using cinnamon and pecans, add them too.
- Pour mixture onto a parchment lined rimmed baking sheet and pat into a rectangle that's about 8×9 inches (doesn't have to be exact). Bake for 10 minutes at 350 F. It will be brown and bubbly when you pull it out of the oven.
- Allow the oat mixture to cool for about 5 minutes and then carefully trim edges and score into squares. If the mixture crumbles when you cut it, let it cool a little more. Let it cool completely, then separate the squares.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.