Tuesday, February 21, 2017


2 cups all-purpose flour

1 tsp baking soda
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup quick oats
1 pkg (12-oz) white baking chips, divided
1 cup shredded coconut
1 1/2 cups dried cranberries
1/3 cup milk

Preheat oven to 350 degrees. Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside. Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla. Add the flour mixture to the creamed mixture gradually. Blend in oats, 1 cup of the white baking chips, coconut and cranberries. Press dough evenly into the prepared jelly roll pan. Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set. Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth. Drizzle mixture over cooled bars. Sprinkle with chopped pecans, if desired. Cut into bars to serve.

Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.