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Cookies, Brownies & Bars
Start your baking journey by creating a batch of amazing treats that will make you the talk of the bake sale. We’ve got cookies of all sorts—from giant Pumpkin-Cherry Breakfast Cookies to Double Chocolate Chip Cookies—and loads of recipes for brownies (some even begin with a mix, to give you a running start) and bars. Are you ready to have a sweet time in the kitchen?
Pumpkin-Cherry Breakfast Cookies
Swap-it-your-way Sweet & Salty Cookies
Pumpkin-Cherry
BREAKFAST COOKIES
Cookies for breakfast? Absolutely! Especially when they’re made with healthful goodies like oats, pumpkin, and dried cherries.
ACTIVE TIME 
15 MINUTES TOTAL TIME 35 MINUTES (PLUS COOLING) MAKES 16 COOKIES
INGREDIENTS
2 cups whole wheat flour
1 cup old-fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 (15-ounce) can pure pumpkin
1 cup coconut oil
1 cup packed brown sugar
1 large egg
½ cup roasted, salted pepitas (pumpkin seeds)
½ cup dried cherries
EACH COOKIE
Calories: About 290
Protein: 5G
Carbohydrates: 33G
Total Fat: 17G
(Saturated Fat: 12G)
Fiber: 5G
Sodium: 135MG
1. Preheat oven to 350°F. Line large cookie sheet with parchment paper.
2. In large bowl with wire whisk, mix flour, oats, baking soda, pumpkin pie spice, and salt. In large bowl with mixer on medium speed, beat pumpkin, oil, sugar, and egg until well combined. Gradually beat in flour mixture just until combined. Stir in pepitas and cherries.
3. Scoop dough onto prepared cookie sheet to form 16 mounds, 2 inches apart; flatten into disks. Bake for 20 to 25 minutes or until dark brown on bottoms. With metal spatula, transfer cookies to wire racks and let cool completely. Cookies can be made ahead, wrapped in plastic wrap, and stored at room temperature for up to 2 days or frozen for up to 2 weeks. Reheat in a toaster oven until crisp.
WHAT IS IT?
COCONUT OIL is a solid fat made from the inner white flesh of coconuts. Look for coconut oil labeled “unrefined” or “virgin” for a more pronounced tropical taste.
Mini
“Black & White” COOKIES
We added color to give these classic cookies a bold new look—and we made them into adorable minis! Bake a batch for your next slumber party, where they are sure to be a hit.
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR (PLUS COOLING AND STANDING) MAKES ABOUT 3 DOZEN COOKIES
INGREDIENTS COOKIES
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1½ sticks) butter, softened
1 cup granulated sugar
2 large eggs
½ cup low-fat buttermilk
ICING
1 package (16 ounces) confectioners’ sugar
2 tablespoons light corn syrup
2 tablespoons milk
⅛ teaspoon salt
assorted food colorings
EACH COOKIE
Calories: About 140
Protein: 1G
Carbohydrates: 25G
Total Fat: 4G (Saturated Fat: 3G)
Fiber: 0G
Sodium: 75MG
1. Prepare Cookies: Arrange oven racks in top and bottom thirds of your oven. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.
2. In medium bowl with wire whisk, mix flour, baking soda, and salt. In large bowl with mixer on medium speed, beat butter and granulated sugar for 3 minutes or until fluffy. Add eggs, 1 at a time. Reduce speed to low. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture, just until blended. Drop dough by rounded tablespoonfuls on prepared cookie sheets, 2 inches apart.
3. Bake for 13 to 15 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Transfer cookies to wire racks and cool completely.
4. Prepare Icing: In large bowl with mixer on low speed, beat confectioners’ sugar, corn syrup, milk, and salt until smooth. Tint half the icing in bowls with food coloring, as desired. Spread icing on cookies’ flat sides. Let stand for 30 minutes or until set.
Double Chocolate Chip
COOKIES
Chocolate chip cookies don’t get old, and they probably never will! Here’s a tasty take on America’s most popular cookie, combining semisweet and white chocolate chips for a delicious double-chocolate sensation.
ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES (PLUS COOLING) MAKES ABOUT 2 DOZEN COOKIES
INGREDIENTS
1½ cups all-purpose flour
¾ cup packed brown sugar
½ cup (1 stick) butter, softened (no substitutions)
¼ cup granulated sugar
2½ teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
EACH COOKIE
Calories: About 160
Protein: 2G
Carbohydrates: 21G
Total Fat: 8G (Saturated Fat: 3G)
Fiber: 1G
Sodium: 105MG
1. Preheat oven to 375°F.
2. In large bowl with mixer on medium speed, beat all ingredients except semisweet and white chocolate chips until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
3. Drop dough by rounded tablespoonfuls onto large ungreased cookie sheet, 2 inches apart. Bake for 10 to 12 minutes or until golden. With metal spatula, immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Cookies can be made ahead and stored in an airtight container at room temperature for up to 1 week.
SMART CHEF! This recipe works with any combo of chips. Try bittersweet chocolate and butterscotch, or peanut butter and milk chocolate chips. Experiment with different combinations until you find your favorite.
Lemon-Walnut
BISCOTTI
These twice-baked, lemony cookies will stay fresh in the cookie jar for weeks! But if some hungry cookie-lovers get to them first, they might not last as long. . . .
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR 20 MINUTES (PLUS COOLING) MAKES 4 DOZEN BISCOTTI
INGREDIENTS
2 lemons
3¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1¼ cups sugar
¾ cup (1½ sticks) butter, melted
3 large eggs
1½ cups walnuts (6 ounces), toasted and coarsely chopped
EACH BISCOTTI
Calories: About 120
Protein: 2G
Carbohydrates: 14G
Total Fat: 7G (Saturated Fat: 3G)
Fiber: 1G
Sodium: 90MG
1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350°F. From lemons, grate 1 tablespoon plus 1 teaspoon peel and squeeze 2 tablespoons juice.
2. In medium bowl with wire whisk, mix flour, baking powder, and salt. In large bowl with whisk, mix sugar, melted butter, eggs, and lemon peel and juice until smooth. With spoon, stir flour mixture and walnuts into egg mixture until dough forms.
3. Divide dough in half. On 2 large ungreased cookie sheets, with floured hands, shape each piece of dough into a 4 x 4-inch log on cookie sheet.
4. Bake for 25 to 30 minutes or until golden and toothpick inserted in center of logs comes out clean, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheets on wire racks for 20 minutes. Reduce oven temperature to 325°F.
5. Transfer logs to cutting board. With serrated knife, cut each log crosswise into ½-inch-thick diagonal slices. Place slices, cut side down, on same cookie sheets.
6. Bake slices for 25 to 30 minutes longer or until golden on bottom, rotating cookie sheets between upper and lower racks halfway through baking. With a metal spatula, transfer biscotti to wire racks to cool completely. Biscotti can be placed in airtight container and stored at room temperature for up to 2 weeks, or in freezer for up to 6 months.
Blueberry-Spice
WHOOPIE PIES
A whoopie pie is like a sandwich, but for dessert! It’s made with two soft cookies and a fluffy white icing. This summery version is packed with fresh blueberries.
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR 5 MINUTES (PLUS COOLING) MAKES 15 WHOOPIE PIES
INGREDIENTS CAKES
nonstick cooking spray
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
¾ cup (1½ sticks) butter, softened
1 cup packed light brown sugar
1 large egg
2 tablespoons light (mild) molasses
½ cup reduced-fat sour cream
FILLING
1 package (8 ounces) reduced-fat cream cheese
1 jar (7 ounces) marshmallow cream (about 1½ cups)
2 cups fresh blueberries, plus additional for garnish
EACH WHOOPIE PIE
Calories: About 320
Protein: 4G
Carbohydrates: 44G
Total Fat: 15G
(Saturated Fat: 9G)
Fiber: 1G
Sodium: 260MG
1. Prepare Cakes: Preheat oven to 350°F. Spray 3 large cookie sheets with nonstick cooking spray. In medium bowl with wire whisk, mix flour, cinnamon, ginger, baking soda, nutmeg, salt, and cloves.
2. In large bowl with mixer on medium-high speed, beat butter until smooth. Add sugar and beat for 3 to 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Add egg and molasses; beat until well blended. Reduce speed to low; alternately add flour mixture and sour cream, beginning and ending with flour mixture, just until blended, occasionally scraping bowl.
3. Spoon batter by heaping tablespoonfuls onto prepared cookie sheets, 2½ inches apart (you should get 30 cakes). Bake cakes, one sheet at a time, for 11 to 13 minutes or until cakes spring back when pressed lightly. Cool for 1 minute, on cookie sheet, on wire rack; with metal spatula, transfer cakes to wire racks to cool completely. Cakes can be made ahead, wrapped tightly in plastic wrap, and stored at room temperature up to 1 day.
4. Prepare Filling: In large bowl with mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low; add marshmallow cream; beat just until blended, scraping beaters if necessary. Fold in blueberries. Spread ¼ cup filling on flat side of half the cakes. Top each with plain cake, flat side down, pressing lightly. Garnish with additional blueberries pressed into side of filling.
Swap-It-Your-Way
Sweet & Salty COOKIES
Let nothing go to waste! Take your pick of veggie scraps (like zucchini or carrots), scour your pantry for something that can be made into a chunky texture (like pretzels and peanuts), then follow this recipe. Our Ingredient Swap Guide offers more flavorful combos to try.
ACTIVE TIME 15 MINUTES TOTAL TIME 35 MINUTES (PLUS COOLING) MAKES 2 DOZEN COOKIES
INGREDIENTS
3⅓ cups all-purpose flour
⅓ cup cornstarch
1½ teaspoons baking powder
1¼ teaspoons baking soda
1½ teaspoons salt
1¼ cup (2½ sticks) butter, softened
1½ cups packed brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup Veggie Scraps (such as grated zucchini)
1½ cups Chunks (¾ cup chopped peanuts plus ¾ cup broken pretzels)
EACH COOKIE
Calories: About 275
Protein: 4G
Carbohydrates: 38G
Total Fat: 13G (Saturated Fat: 7G)
Fiber: 1G
Sodium: 265MG
1. Arrange oven racks in the top and bottom thirds of the oven. Preheat oven to 350°F. In a medium bowl with a wire whisk, mix flour, cornstarch, baking powder, baking soda, and salt.
2. In a large bowl with mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the eggs, 1 at a time. Beat in vanilla, then flour mixture just until blended. Fold in Veggie Scraps and Chunks.
3. Scoop dough by scant (or just barely full) ⅓ cup cupfuls onto 2 large ungreased cookie sheets, about 1 inch apart. Bake for 20 to 25 minutes, or until bottoms are golden brown, rotating cookie sheets between upper and lower racks halfway through baking. Cool cookies completely, on cookie sheets, on wire racks.
Loaded Chocolate Chip Cookies
Prepare cookies as directed, but use 1 cup carrot peels for Veggie Scraps and 1 cup chocolate chips and ½ cup chopped walnuts for Chunks.
Ingredient Swap Guide
1 CUP VEGGIES
• grated zucchini
• chopped carrot peels
• grated summer squash
• corn kernels
1½ CUPS CHUNKS
• chopped nuts
• broken pretzels
• chocolate chips
• toffee bits
• granola
• potato chips
Classic
BROWNIES
Go wild and serve these brownies topped with vanilla ice cream and our Chocolate Shell. Drizzle this ooey-gooey goodness on any treat—and watch it harden like magic! Also try the Praline-Iced Brownies for a fun twist. Serve fresh to get the full hot brownie, cold ice cream effect.
ACTIVE TIME 15 MINUTES TOTAL TIME 40 MINUTES (PLUS COOLING) MAKES 24 BROWNIES
INGREDIENTS
¾ cup (1½ sticks) butter
4 ounces unsweetened chocolate
4 ounces semisweet chocolate
2 cups sugar
1 tablespoon vanilla extract
5 large eggs
1¼ cups all-purpose flour
½ teaspoon salt
vanilla ice cream, optional
GH Chocolate Shell, opposite, and ice cream, optional
EACH BROWNIE WITHOUT TOPPINGS
Calories: About 205
Protein: 3G
Carbohydrates: 25G
Total Fat: 11G (Saturated Fat: 7G)
Fiber: 1G
Sodium: 125MG
1. Preheat oven to 350°F. Grease a 13 x 9-inch metal baking pan.
2. In 3-quart saucepan, melt butter and chocolates over medium-low heat, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Stir in eggs, 1 at a time, until well blended. Stir in flour and salt just until blended. Spread batter in prepared baking pan.
3. Bake for 25 to 30 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool brownies completely in pan on wire rack.
4. When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Top each brownie with ice cream and GH Chocolate Shell, if using.
Chocolate Shell
In medium microwave-safe bowl, combine 8 ounces good-quality semisweet (50–65 percent cacao) chocolate, coarsely chopped, and ¾ cup refined coconut oil. Microwave on high in 20-second intervals or until melted, stirring in between. Cool completely before using. If necessary, reheat 10 to 20 seconds to remelt to pouring consistency. Mixture can be made ahead, placed in airtight container, and stored at room temperature up to 2 weeks. Makes 1¾ cups of mixture, or about 8 shells.
Praline-Iced Brownies
Prepare Classic Brownies as directed. When brownies are cool, in 2-quart saucepan, heat 5 tablespoons butter and ⅓ cup packed brown sugar over medium-low heat for 5 minutes or until sugar melts and mixture boils, stirring occasionally. Remove pan from heat. Whisk in 1 tablespoon vanilla extract, 2 tablespoons water, and 2 cups confectioners’ sugar until smooth. Spread icing over brownies; sprinkle with ½ cup pecans, toasted and chopped, pressing lightly with your hands so they adhere. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces. Makes 24 brownies.
EACH BROWNIE: About 300 Calories, 3G Protein, 39G Carbohydrate, 15G Total Fat (8G Saturated), 2G Fiber, 130MG Sodium
Rocky Road
BROWNIES
You’ll find all the lusciousness of rocky road ice cream in these fudge-tastic treats.
ACTIVE TIME 25 MINUTES TOTAL TIME 50 MINUTES (PLUS COOLING) MAKES 24 BROWNIES
INGREDIENTS
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup (1½ sticks) butter
6 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla extract
5 large eggs
2 cups miniature marshmallows
1½ cups assorted nuts, toasted and coarsely chopped
EACH BROWNIE
Calories: About 255
Protein: 5G
Carbohydrates: 29G
Total Fat: 15G (Saturated Fat: 7G)
Fiber: 2G
Sodium: 150MG
1. Preheat oven to 350°F. Grease a 13 x 9-inch metal baking pan.
2. In medium bowl with wire whisk, mix flour, baking powder, and salt. In 3-quart saucepan, melt butter and chocolate over medium-low heat, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Stir in eggs, 1 at a time, until well blended. Stir in flour mixture just until blended. Spread batter in prepared baking pan.
3. Bake for 20 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Sprinkle brownies evenly with marshmallows; top with nuts. Bake for 5 minutes longer or until marshmallows melt slightly. Cool brownies completely in pan on wire rack.
4. When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
German Chocolate
BROWNIES
Making a German chocolate cake is super-complicated—but not this bite-size brownie version, topped with a gooey layer of coconut and pecans. Skip the difficulty, but keep the delicious!
ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR 10 MINUTES (PLUS COOLING) MAKES 36 BROWNIES
INGREDIENTS BROWNIES
½ cup (1 stick) butter
8 ounces (2 packages) sweet baking chocolate
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
GERMAN CHOCOLATE TOPPING
3 large egg whites
2 cups sweetened flaked coconut
1 cup pecans, toasted and chopped
½ cup packed brown sugar
¼ cup whole milk
½ teaspoon vanilla extract
⅛ teaspoon almond extract
⅛ teaspoon salt
EACH BROWNIE
Calories: About 150
Protein: 2G
Carbohydrates: 18G
Total Fat: 8G (Saturated Fat: 4G)
Fiber: 1G
Sodium: 85MG
1. Preheat oven to 350°F. Grease a 13 x 9-inch metal baking pan.
2. Prepare Brownies: In 3-quart saucepan, melt butter and chocolate over medium-low heat, stirring frequently. Remove saucepan from heat; stir in sugar. Stir in eggs, 1 at a time, until well blended. Add vanilla. Stir in flour and salt just until blended. Spread batter in prepared baking pan.
3. Prepare German Chocolate Topping: In medium bowl with wire whisk, beat egg whites until foamy. Stir in coconut, pecans, sugar, milk, extracts, and salt until well combined. Spread topping evenly over brownies.
4. Bake for 45 to 50 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean and topping turns golden brown. Cool brownies completely in pan on wire rack.
HOW TO: SOFTEN BROWN SUGAR
Ready to bake but your brown sugar is hard as a rock? Place the hard chunk in a microwave-safe bowl and cover with a damp (not wet) paper towel. Microwave on high 30 seconds and repeat just until soft; use immediately.
Super Simple
BROWNIES!
Baking from scratch is fun, but it can be very time-consuming, not to mention complicated. If you’re strapped for time, or if you just want something easy, here are some recipes that start with a mix.
Hazelnut Brownies
Prepare 1 box (19.5 to 22.5 ounces) family-size brownie mix as label directs. Stir in 1 cup hazelnuts, toasted and coarsely chopped, and ½ cup chocolate-hazelnut spread (about half a 13-ounce jar) until blended. Spread batter in greased 13 x 9-inch metal baking pan. Bake for 25 to 30 minutes or until toothpick inserted 2 inches from edge of brownies comes out almost clean. Cool in pan. Makes 24. See opposite page for recipe photo.
EACH BROWNIE: About 225 Calories, 3G Protein, 26G Carbohydrate, 13G Total Fat (2G Saturated), 2G Fiber, 107MG Sodium
Swirl Brownies
Prepare 1 box (19.8 ounces) brownie mix as label directs for 9 x 9-inch metal baking pan. In medium bowl, mix ½ cup peanut butter, ¼ cup confectioners’ sugar, 1½ tablespoons melted butter, and 1 large egg until smooth. Dollop peanut butter mixture onto brownie batter in pan; swirl with knife. Bake according to package directions. Makes 16.
EACH BROWNIE: About 280 Calories, 4G Protein, 33G Carbohydrate, 15G Total Fat (3G Saturated), 0G Fiber, 170MG Sodium
Black-Bottom Brownies
Preheat oven to 350°F. Prepare 1 box (18 ounces) brownie mix as label directs for 9 x 9-inch metal baking pan. Beat 1 package (8 ounces) cream cheese, 1 large egg, and ½ cup sugar with mixer until smooth; pour over brownie batter in pan. Bake for 45 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Makes 16.
EACH BROWNIE: About 275 Calories, 3G Protein, 35G Carbohydrate, 14G Total Fat (4G Saturated), 0G Fiber, 170MG Sodium
Raspberry-Rhubarb
CRUMB BARS
Haven’t tried rhubarb yet? Once you taste these buttery bars with ruby-red filling, you’ll be a fan forever.
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR 25 MINUTES (PLUS COOLING) MAKES 16 BARS
INGREDIENTS
1¾ cups all-purpose flour
¾ cup packed light brown sugar
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) cold butter, cut up
½ cup sliced almonds
2 cups sliced rhubarb stems, sliced ½ inch thick (about 10 ounces)
2 cups raspberries
¾ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh orange juice
2 teaspoons vanilla extract
EACH BAR
Calories: About 235
Protein: 3G
Carbohydrates: 34G
Total Fat: 10G (Saturated Fat: 6G)
Fiber: 2G
Sodium: 190MG
1. Preheat oven to 350°F. Line 8 x 8-inch metal baking pan with parchment paper, extending 2 inches over rim.
2. In food processor with knife blade attached, pulse flour, brown sugar, baking soda, and salt until combined. Add butter and pulse just until dough resembles coarse crumbs. Press ⅔ of dough into bottom of prepared baking pan. Bake 15 minutes or until pale golden; place on a wire rack to cool until warm but not hot.
3. Stir almonds into remaining crumb mixture; press to form large crumbs.
4. In large bowl, combine rhubarb, raspberries, granulated sugar, cornstarch, orange juice, and vanilla; spread over warm crust. Sprinkle with crumb topping.
5. Bake 40 to 45 minutes or until filling is bubbling. Cool bars completely, in pan, on wire rack. When cool, using parchment, transfer bars to cutting board. Cut into 16 squares.
WHAT IS IT?
RHUBARB is a plant with bright red stalks that looks like celery, but the leaves are inedible. A spring/summer veggie with a tart flavor, it’s often paired with fruit, like strawberries and raspberries, in dessert recipes.
PB&J
BARS
This twist on the classic peanut-butter-and-jelly will have friends and family raving about your baking skills. Think of it as a sandwich but for dessert.
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR 15 MINUTES (PLUS COOLING) MAKES 24 BARS
INGREDIENTS
1 cup butter (2 sticks), softened (no substitutions)
1 cup sugar
½ cup creamy peanut butter
1 large egg
3 cups all-purpose flour
1 cup salted, dry-roasted peanuts, coarsely chopped
1 cup grape or strawberry jam
EACH BAR
Calories: About 260
Protein: 5G
Carbohydrates: 31G
Total Fat: 14G (Saturated Fat: 6G)
Fiber: 1G
Sodium: 165MG
1. Preheat oven to 350°F. Line 13 x 9-inch metal baking pan with foil; grease foil.
2. In large bowl with mixer on low speed, beat butter and sugar until mixed, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy. Reduce speed to low; beat in peanut butter, then egg until well combined, occasionally scraping bowl. Beat in flour just until evenly moistened (dough will be crumbly). Beat in peanuts.
3. Reserve 2 cups dough. Press remaining dough into prepared baking pan into even layer. Spread jam over dough in pan. With your hands, break the reserved 2 cups of dough into large chunks (about ¾-inch pieces). Drop chunks over jam, leaving spaces between clumps of dough; do not pat down.
4. Bake for 45 to 50 minutes or until golden. Cool bars completely, in pan, on wire rack.
5. When cool, using foil, transfer bars to cutting board. Cut bars lengthwise into 3 strips, then cut each strip crosswise into 8 pieces.
Butterscotch
BLONDIES
Brown sugar keeps these bars super-moist. For even more of that rich butterscotch flavor, opt for dark brown sugar.
ACTIVE TIME 15 MINUTES TOTAL TIME 35 MINUTES (PLUS COOLING) MAKES 24 BLONDIES
INGREDIENTS
1 cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
6 tablespoons butter
1¾ cups packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
1 cup pecans, coarsely chopped
EACH BAR
Calories: About 145
Protein: 2G
Carbohydrates: 20G
Total Fat: 7G (Saturated Fat: 2G)
Fiber: 1G
Sodium: 150MG
1. Preheat oven to 350°F. Grease 13 x 9-inch metal baking pan.
2. In medium bowl with wire whisk, mix flour, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and pecans just until blended. Spread batter in prepared baking pan.
3. Bake for 20 to 25 minutes or until toothpick inserted in blondies 2 inches from edge comes out almost clean. Do not overbake; blondies will become firm as they cool. Cool blondies completely, in pan, on wire rack.
4. When cool, cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
SMART CHEF! Like chocolate in your blondies? Prepare the recipe as directed, but sprinkle the batter with ⅓ cup mini chocolate chips before baking.
Granola
BARS
Bake a pan of these treats and you’ll never go back to the packaged stuff. These are great for breakfast or as a midday snack.
ACTIVE TIME 15 MINUTES TOTAL TIME 50 MINUTES (PLUS COOLING) MAKES 18 BARS
INGREDIENTS
nonstick cooking spray
2 cups old-fashioned oats, uncooked
¾ cup toasted wheat germ
¾ cup chopped walnuts
¾ cup dried cranberries
2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup honey
½ cup vegetable oil
2 large egg whites
EACH BAR
Calories: About 190
Protein: 4G
Carbohydrates: 23G
Total Fat: 10G
(Saturated Fat: 1G)
Fiber: 2G
Sodium: 70MG
1. Preheat oven to 325°F. Line a 13 x 9-inch metal baking pan with foil, extending 2 inches over rim; spray foil with nonstick cooking spray.
2. In glass pie plate, spread oats. Microwave on high in 1-minute intervals for 4 to 5 minutes or until fragrant and golden, stirring occasionally. Cool to room temperature.
3. In large bowl, mix oats, wheat germ, walnuts, cranberries, brown sugar, cinnamon, and salt. Stir in honey, oil, and egg whites until well mixed. Transfer to prepared pan. Using wet hands, press into even layer.
4. Bake for 32 to 35 minutes or until dark golden. Cool granola completely, in pan, on wire rack.
5. When cool, lift foil and transfer granola to cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into thirds. (You should have roughly 4¼ x 1½-inch bars.) Bars can be made ahead, placed in airtight container, and stored at room temperature for up to 1 week or frozen for up to 1 month.