I apologize from the start that this isn’t the typical easy recipe. Karen Fazio started with the usual Tollhouse cookie instructions, but added whole-wheat flour and oats, and lessened the amount of salt to make it healthier for her children. The texture is just perfect, and you bake it in a 9-by-13-inch pan, which is much quicker than baking individual cookies.
The chocolate chips melt until they are gooey and the oatmeal with whole-wheat flour lends it a heavier texture. I think you will find it so delicious that you will thank me for sharing it. You are welcome! Karen Fazio’s Chocolate Chip Oatmeal Cookie Bars Ingredients: • Oil and flour to grease the pan • 1 cup all-purpose flour • 3/4 cup whole-wheat flour • 1/2 cup quick oats • 1 teaspoon baking soda • 1/4 teaspoon salt • 1 cup unsalted butter • 3/4 cups sugar • 3/4 cups light brown sugar • 2 teaspoons vanilla • 2 large eggs • 2 cups chocolate chips Directions: Preheat oven to 375 degrees.
Grease and flour a 9-by-13-inch pan. Combine flour, oats, baking soda and salt in small bowl and set aside. Beat butter, both sugars and vanilla in large bowl by hand or use a mixer.
Add eggs one by one and mix well. Gradually add in flour mixture. Stir in chocolate chips.
Spread in prepared pan and bake until golden brown, about 20-25 minutes. Let cool. Cut into squares or rectangles as you prefer.
Makes about 20 squares..
