Monday, April 23, 2012

Oatmeal Crisps

When I first saw this recipe, I thought these would be like circular cookies. I actually like they are in bar form. These cookies are so good. I prefer oatmeal cookies with no chocolate so I did the same thing. The other thing I did was replace the corn syrup with agave syrup. It is a preference thing.
This week's pick for Project Pastry Queen was picked by Missy of Creative Missy. I will be making these crisps again. My husband would not stop eating them. I had to hide these four crisp to take a photo of them.

Oatmeal Crisps
1/2 cup butter, unsalted
1/2 cup brown sugar, packed
1 Tbsp agave syrup
 2 cups old-fashioned rolled oats
1 tsp baking powder

1/4 tsp salt
1/3 cup sweetened shredded coconut

2 cups old-fashioned rolled oats

  1. Preheat oven to 350 degrees F.
  2. With cooking spray, grease a 9 x 13 inch pan.
  3. In a small saucepan, melt the butter, brown sugar, and agave syrup about 2 minutes or until mixture is smooth.
  4. Add the oats, baking powder, salt, and coconut. 
  5. Stir until all the ingredients are well incorporated.
  6. Press the ingredients evenly into the greased 9 x 13 pan.
  7. Bake the crisps for about 20 minutes.
  8. Remove and allow the mixture to cool for 20 minutes.
  9. In the pan, cut the crisps down the middle vertically. Then cut the crisps horizontally to make the crisps.
Recipe adapted from The Pastry Queen cookbook.

Did you already know...
- Corn syrup is a natural sweetener made from corn.
-Corn syrup and sugar have the same amount of calories.
-The USFDA list corn syrup safe to use in food since 1983.

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