Stone-Buhr CEO Josh Dorf remembers his Aunt Phyllis making a bar cookie similar to this one when he was a kid. She put quick oats in hers, while we’ve added a little bit of Stone-Buhr Whole Wheat Flour to ours. The best thing about this recipe is its adaptability: Skip the whole wheat flour and use all purpose if that’s what you’ve got. Substitute light brown sugar for the dark. Stir in some peanut, almond, cashew or other nut butter. Use milk, dark or white chocolate, or dried cranberries or cherries. *Recipe from pastry chef Ellen Jackson
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- 1 cup Stone-Buhr All Purpose Flour
- 1/3 cup Stone-Buhr Whole Wheat Flour
- 1 teaspoon baking powder
- 1 teaspoon salt 4 ounces
- 1 stick unsalted butter
- 1-1/4 cup dark brown sugar
- 1-1/2 teaspoon vanilla
- 2 eggs
- 1 milk chocolate chips
- 1/2 cup almond, peanut or hazelnut butter (optional)
- 1/2 cup lightly toasted nuts (optional)
Preheat oven to 350°F and butter an 8 by 8-inch baking pan.
Sift together all purpose and whole wheat flours, baking powder and salt. Set aside.
Melt butter and add to brown sugar, whisking until smooth. Add vanilla and eggs, one at a time. When mixture is uniform and ingredients well combined, fold in dry ingredients using a spatula. Add optional nut butter and nuts, if using.
Bake in center of oven for 30 to 40 minutes rotating pan halfway through baking time. The bars are ready when the edges pull away slightly from the sides of the pan and the top is golden brown. Cool on a rack before cutting.