Yes, I baked the above super goopy treats. I had fun sprinkling the little hearts on top. It's been a long time since I used cake mix and I can certainly see the appeal, especially when baking for a crowd and it's after midnight. Betty Crocker, you really are a sweet talker.
Anyway, back to my initial question. If you are seeking a lovely sweet treat that is non-chocolatey and has just a hint of healthiness, try my Oatmeal-Golden Raisin Cookie Bars. I created these after another holiday where I ate too much cheap chocolate (maybe the Easter bunny was involved) and I wanted something tasty to go with my tea. So, I took the classic Toll House recipe and gave it a twist. I tried them out on my girlie friends (thank you Sooz, Kelly, and Debbie!) and after we all ate 2 or 3 warm from the oven and moaned with delight, I knew I had something good. I happily share with you here:
Meg's Oatmeal-Golden Raisin Cookie Bars
1 1/4 C all-purpose flour
1 C oat flour (This adds lovely texture, but is unfortunately sometimes hard to find. You can also just use a total of 2 1/4 C all-purpose flour)
1/2 C oats (regular or quick cook)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 C butter, softened (I use Smart Balance 50/50 olive oil blend. It's great for cooking and helps my conscience.)
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp pure vanilla extract
2 eggs
2 C golden raisins
1 C chopped pecans
Preheat the oven to 375 degrees and butter a 9 x 13 pan. Combine flours, oats, baking soda, salt, and cinnamon in a small bowl. Beat butter, both sugars, and vanilla in a large mixer bowl. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in raisins and pecans. Spread into prepared pan and bake for 20-25 minutes until golden brown.
The final product, ready to share. It looks like this platter is flying through space, but actually it's just sitting on my stove. :) Enjoy!
