Oatmeal Stout Chocolate Chip Cookie Bars
A few years ago I had to sell a house. One I’d bought when I was probably too young to do so, and the Los Angeles housing market was angry and hostile. It was only about a year before things started to go south and I knew I needed out.
I had just one open house. The realtor asked me to leave an hour early so that she can get set up, work her house-selling magic. Before I left to wander the city and hope for the best, I baked a huge plate of cookies and left them on the kitchen table for the gawkers and home buying hopefuls to partake in. When I returned a few hours later I had three full-price-or-better offers, and a house that still vaguely smelled of vanilla and caramelized sugars.
Every offer was accompanied by a letter, and each letter mentioned the cookies. Maybe it was just the smell of freshly baked, chocolate studded, hand-held desserts. Or maybe there is something about fresh-baked cookies that will transform your house and make people want to live there. Either way, it was the best batch of cookies I’ve ever baked.
- 9 graham cracker sheets (147g)
- 2 tbs (39g) brown sugar
- 4 tbs (46g) melted butter
- 1 ¼ cups (100g) old fashioned oats
- 1 cup (120g) all-purpose flour
- ½ cup (92g) brown sugar
- ¼ cup (58g) white sugar
- ½ tsp (3g) baking soda
- 1 tsp (6g) salt, divided
- 3 tbs butter, melted
- 1/3 cup (90g) stout beer
- 2 egg yolks
- 1 tsp vanilla
- 4 wt oz dark chocolate chunks
- preheat oven to 350.
- Add the graham crackers and brown sugar to a food processor, process until just crumbs remain. While the food processor is running, slowly add the butter until well combined and resembles wet sand.
- Press firmly into the bottom of an 8x8 baking dish.
- In a large bowl stir together the oats, flour, brown sugar, white sugar, baking soda and 1/2 teaspoon salt.
- Make a well in the center, add the melted butter, beer, yolks, and vanilla, stir until just combined.
- Add the chocoloate chips in an even layer on top of the crust.
- Press the filling into an even layer over the chocolate chips, sprinkle the top with the remaining salt.
- Bake at 350 until the top is golden brown, about 22-26 minutes.
- Allow to cool completely before cutting.