Mm Oatmeal Cookie Bars Gluten Free Recipes

Steps:

• Preheat oven to 375 Combine all flours, coconut, baking powder, salt, oatmeal, and xanthan gum in a large bowl. Mix, then mix in the white chocolate chips & pecans. In another bowl, combine butter, eggs, heavy cream and evaporated milk Place dough in a small rectangular baking sheet ( about 11 by 8). With your fingers, or the back of an oiled spoon, smooth out the top so that it's even. Cover with aluminum foil. Bake covered for about 32-35 minutes. Then UNCOVER and bake for about 6 more minutes, so that the top becomes golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Steps:

• Combine first 5 ingredients.
• Bring to boil and cook for 90 seconds.
• Remove from heat.
• Stir in 1/2 cup peanut butter; dissolve.
• Add 3 cups quick cooking oats.
• Add 1 tsp vanilla. Mix well.
• Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
• NOTE: Some recipes omit the cocoa.

Steps:

• Heat oven to 350 degrees.
• Generously spray a large 12 x 18 inch rimmed baking sheet with non-stick cooking spray; set aside.
• In a large bowl, combine butter, both sugars, and peanut butter until creamy.
• Add in eggs and vanilla, mix well.
• Add in oats and baking soda, mix well again.
• Fold in M & M's and chocolate chips, using a large wooden spoon or spatula to make sure that they are fully incorporated into the dough.
• Place the dough on the prepared pan and press dough out to the edges of the pan (using either your hands or a spatula - if you use your hands, spray them first with non-stick cooking spray to help the dough from sticking to your hands as you spread it).
• Bake bars for 18-20 minutes, making sure to not overcook. Let bars cool for about an hour for easy cutting.

Steps:

• Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray (without flour).
• In large bowl, stir cookie mix, oats, butter, egg and vanilla until crumbly. Press half of the mixture in pan. Reserve remaining crumb mixture for topping. Bake 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 3 minutes, stirring after each minute, until caramels are melted. Stir until smooth. Pour over partially baked crust. Sprinkle with reserved crumb mixture; pat lightly.
• Bake 15 to 18 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 5 rows by 4 rows.

Steps:

• In a large bowl, beat brown sugar and eggs until well blended. Add bananas, peanut butter and salt until blended. Stir in the oats, butterscotch and chocolate chips., Spread batter into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.