|Second day of Fall in Oceanside, CA|
America in general, particularly on social media, seems to be thinking about sweaters, boots and all things pumpkin spice.
San Diego, meanwhile, is saying "summer isn't over yet."
Summer or Fall, I'm thinking about baking. Especially with chocolate.
Enjoy these chocolate chip oatmeal bars with your coffee, whether you're watching the leaves fall or the waves crash.
What You Need
1 cup butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups flour
2 cups rolled oats
2 cup chocolate chips, divided
What You Do
Line a 9x13 with foil and coat with cooking spray. Preheat the oven to 350.
In a large bowl, cream the butter and sugars. Add the eggs one at a time and then add the vanilla.
In a another bowl, combine the salt, soda, powder, flour and oats. Slowly add dry ingredients to the butter mixture until combined.
Stir in one cup of the chocolate chips.
Divide the dough in half and spoon half of it into the pan. You may need buttered/floured fingers to press the dough to the bottom of the pan. Sprinkle the remaining cup of chocolate chips over the dough. Spoon / Drop the remaining dough on top of the chocolate chips and press to create the top layer.
Bake for 25-30 minutes until golden. If you want to slice into a corner while it's still warm for quality control....do what feel right. If you're planning to share, let them cool, pull out of the pan with the foil and slice into bars. Slice them small and your friends won't feel any guilt if they have more than one.
Traveler Out of the Kitchen
In addition to my weekend adventure to Long Beach in June, I also went to San Francisco,Wisconsin, and Colorado. Follow along with all the food and travels on Instagram at @travelerforgood.
|Public Art in San Francisco|
|Door County, Wisconsin (aka 'Up North')|