Road-Trip Bar Cookie

Name: Road-Trip Bar Cookie
Ingredients: 2 tablespoons vegetable shortening, butter (to grease the pan & the aluminum foil) or 2 tablespoons margarine (to grease the pan & the aluminum foil); 2 1/2 cups rolled oats; 2/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/2 cup miniature chocolate chip; 1/2 teaspoon salt; 1/2 cup honey; 1/2 cup vegetable oil; 1 1/2 teaspoons vanilla extract; Optional; 1/2 cup raisins (or raisins or chopped nuts mixed)

13 ingredients

4 steps

Ingredients

2 tablespoons vegetable shortening, butter (to grease the pan & the aluminum foil) or 2 tablespoons margarine (to grease the pan & the aluminum foil)
2 1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup miniature chocolate chip
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
Optional
1/2 cup raisins (or raisins or chopped nuts mixed)

Directions

1

Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
2

In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
3

Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
4

Wrap individually in snack-size Bags or store in an airtight container like a Container with Snap 'n Seal Lid.

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