Sometimes You Just Need Butter in Your Life: Oatmeal Chocolate Chip Cookies… on Steroids
Raw vegan desserts are great and all, but sometimes you just need some butter in your life. You know, balance and all that good stuff. So while Matt was a great sport about the raw vegan carrot cake I made for his birthday, Father’s Day called for something of the oatmeal chocolate sort. So I headed to my dessert Pinterest board and found just such a thing: deep dish chocolate oatmeal cookie bars.
Or as they were described by the chef, “like an oatmeal chocolate chip cookie on steroids.” Perfect. The only thing that can make juiced-up oatmeal chocolate chip cookies better? Why, Nutella of course, the nectar of the Gods. My anger at my husband for buying temptation Nutella in bulk from Costco quickly dissipated as I spread a thick chocolaty layer over butter, and a couple oats.
Deep Dish Oatmeal Nutella Cookie Bars
Adapted From Love, Life, Lavins
- 2 sticks butter
- 2 eggs
- 2.5 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups brown sugar
- 2 tsp. vanilla
- 1/3 cup milk
- 3 cups oatmeal
- 1/2 – 1 cup Nutella (Depending on how prominent you want the Nutella to be. I didn’t measure, I simply covered the oats layer completely)
Mix the butter, eggs and brown sugar until creamy. Add vanilla and milk and mix. Slowly incorporate the dry ingredients (through oatmeal) and mix well.
- Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan. You may want to chill in the freezer so that the Nutella does not smear when you go to spread it on top.
- I suggest heating up the Nutella slightly so that it is easier to spread. Then scoop on top of the cookie mixture and spread over the entire surface.
- Spoon the rest of the cookie mixture on top and spread evenly. Bake at 350 degrees for 25 minutes or until golden brown. It tastes delicious warm, but it’s sloppy. If you want an even cut, cool completely. As is clear from the photos, I am a big advocate of eating warm and messy!
