Oatmeal Raisin Cookie Dough Bars (no bake)

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Raw and no-bake desserts can be totally hit or miss. Some are absolutely incredible and some taste like cardboard or flavorless mush. These Oatmeal Raisin Cookie Dough Bars are seriously good. They taste just like oatmeal raisin cookie dough. I’m serious. No, really. They’re delicious. SERIOUSLY. And they are pretty healthy as well. Plus, they’re easy as pie to make! One food processor, one pan and voilà – you’ve made the equivalent of oatmeal raisin cookie dough. Could that be more wonderful? So, please, go ahead – make them and eat them.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

These bars make an excellent breakfast or snack. And dare I say it? They’d even make an excellent dessert… that you can feel good about afterward.

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

Oatmeal Raisin Cookie Dough Bar

1 1/2 Cups Oats (Quick or Regular)

1/2  Cup Walnuts

3 Tbsp Coconut Oil

1 1/4 Cup Dates

1/2 Tsp Vanilla Extract

1/4 Tsp Salt

1 Tbsp Cold Water

1/4 Cup Raisins

1 – 2 Tbsp Maple Syrup

1/2 Tsp Cinnamon (optional)

Blend the oats & walnut in your food processor until they turn into a coarse meal. Add dates, coconut oil, water, vanilla & salt and blend until the dough comes together. It should be slightly sticky. Add the raisins and pulse a couple of times to incorporate.

Line an 8×8 pan with parchment paper. Press the dough firmly into the lined pan. Drizzle the maple syrup over the top evenly. This gives the bars a light, sweet, maple flavor that really sends them over the edge. Refrigerate for 1 – 2 hours before eating. Refrigeration helps the bars stay together better, cut more easily & they taste great cold! Like cookie dough straight from the fridge : )

Enjoy!

{No Bake} Oatmeal Raisin Cookie Dough Bars | Pumpkin Honey

My Grandmother’s Ma’amoul

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My grandmother passed away on March 1st last year.

She was a beautiful and brilliant woman who made our family what it is.

She was also a fantastic cook who made especially delicious traditional Maryland/Southern dishes. And traditional Syrian & Lebanese dishes from my grandfather’s family.

We make a huge batch every year for Easter.

These cookies were made last year for Easter after her passing. It’s taken me that long to get around to posting them! But, hey, it was just Easter this past Sunday so at least they’re timely in that regard. And they’re delicious any time of year. So have at it.

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My Grandmother’s Ma’amoul

makes A LOT of cookies

5 Cups Cream of Wheat (Farina)

5 Cups of Flour

3 Cups Butter, Melted

1 1/2 Packages Dry Yeast

2 Teaspoons Mahlab, ground

4 lb. Dates

Preheat the oven to 350ºF.

Grind the dates in a food processor until a very thick paste forms. I like to add a bit of ground mahlab to the date filling as well.

“Mix cream of wheat and flour, mahlab and melted butter and let stand overnight.

In morning dissolve yeast in warm water (or warm milk). Add to dry ingredients with enough warm water (or warm milk, about 1 3/4 cups) to make dough.”

Spoon a walnut sized ball of dough into your hand. Using your thumb create a hole in the center and fill with a teaspoon of date filling. Close carefully, forming a sphere. They can also be made in a cigar shape by forming a flattened rectangle of dough, filling it with a thin, rolled out piece of date and then closing the dough around the date filling (Next time I’ll add photos).

Place on a cookie sheet and bake for 20 – 25 minutes or until just starting to change in color. The bottoms will be light brown.

Let cool before sticking in your mouth.

Syrian Date Cookies

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These cookies are great with milk and coffee but especially great with hot tea.

CherryBlossoms1948

In loving memory of Miss Jean.

Peanut Butter Oatmeal Bars

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These peanut butter oatmeal bars are the best. Ever. I could eat the whole pan. Or half. Since I did do that, already.

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Mom’s been making them since I was little.

Straight from a Better Homes & Gardens cookbook she’s had forever. With it’s deep red cover  & worn looking pages.

My brother Fred & I would devour them. Because they’re a perfect comfort food treat.

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Full of oats. And peanut butter. And topped off with a hard layer of just enough chocolate.

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It’s easy to eat 1/2 a pan because they’re not too sweet, just sweet enough, and almost fool you into thinking they might be healthy.ish. And the flavors of peanut butter & chocolate flood your mouth as your teeth sink into the soft, chewy bars.

They’re a good choice for a sneaky breakfast treat.

This is the second time I’ve made them vegan and they’re perfect. They taste more or less exactly like the original recipe.

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Peanut Butter Oatmeal Bars

adapted from Better Homes & Gardens New Cook Book

1/2 cup shortening
1/2 cup peanut butter
1 cup brown sugar
1 ener-g egg
1 tsp vanilla
1/3 cup almond or soy milk
1 cup AP flour
1 cup oats (i use quick oats)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.

Beat shortening & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.

Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth.

Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.

Bake for 18 to 22 minutes or until golden. Remove from oven.

Spread chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.

Let cool & allow chocolate to harden before cutting into bars…

Before devouring in huge bites!

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