Ladies and gentlemen, I give you: the cookie for people that can’t make decisions!
I actually made, and wrote about these, many moons ago in this blog when I reported that I hoped I had found a recipe that would duplicate a co-worker’s mother’s famous, fabulous baked delights. While I failed in that aspect, I succeeded in finding a great cookie recipe.
These bar cookies (which I always find to be much more fun to eat) hit all the notes you could possibly want without clashing, without overpowering.
Nutty, chewy, peanut buttery, chocolatey, oatmeal-y!
And while I am very anti baking mixes, they really are great when you’re in a pinch or when you’re just too lazy to mix and measure and blah blah blah.
I just want to eat something sweet and ooey gooey and delicious already!
So I made these.
The first time I made them, I added a layer of caramel to duplicate the aforementioned co-worker’s mother’s cookies. This time I just kept it simple with a layer of 60% Ghirardelli chips sandwiched in between .
(I’m a sucker for those 60% chips).
Talk about delicious!
And a perfect treat when you’re stuck in between I don’t know what I want and I want it all.
though I must warn you these pack quite a caloric punch. Eat too many and you'll be rolling around, so I don’t exactly recommend eating the whole pan in a sitting. But who am I to stop you? These are highly addictive.
Peanut butter Chocolate Jumble Bars
Adapted from Betty Crocker
1 pouch Betty Crocker peanut butter cookie mix
1/3 cup butter, softened
1 cup oatmeal
1 cup chocolate chips (I love Ghirardelli 60%)
1/2 cup slivered almonds (or any nut of your choice)
1. Preheat oven to 375F.
2. Mix together cookie mix, butter, oatmeal, and egg. Reserve 1 cup of mix.
3. Press remaining cookie mix into 9x9 pan. Sprinkle chocolate chips on top. Add remaining 1 cup mix on top. Sprinkle with almonds.
4. Bake for about 20-25 minutes.
These are super delicious warm out of the oven or completely cool. Maybe I'll go bake another batch right now. I'm kidding.