Directions
Step 1
Place a rack within the heart of the oven and preheat to 350°F. Grease an 8-inch sq. pan with nonstick spray.
Step 2
In a big bowl, use a silicone spatula to stir collectively the butter, brown sugar, and sugar till creamy, about 2 minutes. Stir within the vanilla and egg till mixed and fluffy, about 1 minute. Put aside.
Step 3
In a meals processor or blender, grind 1½ cups of the oats right into a flour-like consistency, 30–60 seconds.
Step 4
Switch the oat “flour” to the reserved sugar combination, then add the salt, baking soda, and baking powder. Add the remaining oats. Utilizing the spatula, stir collectively the dry substances on prime first, then stir them into the moist substances beneath till simply mixed. (The dough shall be a barely fluffy, fatty combination compared to your common cookie dough.)
Step 5
Switch the dough to the ready pan, spreading it evenly throughout the floor. Bake till the dough has risen, the sides and floor are a deep golden brown, and the middle is about, 20–half-hour. Put aside within the pan to chill utterly.
Step 6
Reduce into three rows of three squares and serve. (The bars will maintain, coated with a lid or plastic wrap, at room temperature for 1 week.)
-
Place a rack within the heart of the oven and preheat to 350°F. Grease an 8-inch sq. pan with nonstick spray.
-
In a big bowl, use a silicone spatula to stir collectively the butter, brown sugar, and sugar till creamy, about 2 minutes. Stir within the vanilla and egg till mixed and fluffy, about 1 minute. Put aside.
-
In a meals processor or blender, grind 1½ cups of the oats right into a flour-like consistency, 30–60 seconds.
-
Switch the oat “flour” to the reserved sugar combination, then add the salt, baking soda, and baking powder. Add the remaining oats. Utilizing the spatula, stir collectively the dry substances on prime first, then stir them into the moist substances beneath till simply mixed. (The dough shall be a barely fluffy, fatty combination compared to your common cookie dough.)
-
Switch the dough to the ready pan, spreading it evenly throughout the floor. Bake till the dough has risen, the sides and floor are a deep golden brown, and the middle is about, 20–half-hour. Put aside within the pan to chill utterly.
-
Reduce into three rows of three squares and serve. (The bars will maintain, coated with a lid or plastic wrap, at room temperature for 1 week.)
