Summer seems to be fading here in the ol’ Northwest. Grey skies, constant rain and cooler temperatures set up shop this morning and things don’t seem to be letting up. I’m not impressed. At least I’ve got some heirloom tomatoes and some Rathtrevor cheese from yesterday’s farmer’s market to keep me company. But instead of holding onto fading memories, I decided to take this new direction out for a stroll and do a little baking. So I dug out some pantry staples and whipped up this little number. Easier to make than cookies and the results are sweet, chewy and dense. Did I mention good? Oh yeah, really good. The recipe exists in so many places online, that it’s hard to find its lineage. With so many variations, I think it’s safe to say that this recipe belongs to everyone. Here’s my stab at it.
oatmeal coconut pecan squares with chocolate chips
1 c rolled oats
1/2 c flour
1/2 c brown sugar
1/2 c chocolate chips
1/2 c unsweetened shredded coconut
1/4 c chopped pecans
1/4 t baking powder
1/4 t salt
5 T unsalted butter, melted and slightly cooled
1 t vanilla
Preheat oven to 350. Combine all the dry ingredients (oats through salt) in a large bowl. In a smaller bowl, mix together the melted butter, egg and vanilla. Dump the wet ingredients into the dry and mix until well blended. Oil up an 8×8 pan and pour mixture in, patting the top flat with your hands while making sure the mixture gets into the corners. Bake for 25 minutes and cool. Cut into squares.