I love looking at dessert recipes. I seem to be especially drawn to ones with 10 lbs. of sugar and several sticks of butter involved. When I ran across this recipe I was pleasantly surprised to see that is called for whole wheat pastry flour and oats – and no butter or oil.
They were perfect. And gone within 24 hours of coming out of the oven.
Peanut Butter Oatmeal Snack Cake
(from How Sweet It Is)
Makes 9 squares
1 c. whole wheat pastry flour
1 c. old fashioned oats
1 t. baking soda
1/4 t. salt
1/2 c. brown sugar
3/4 c. creamy peanut butter
1 T. vanilla extract
1/2 c. milk
1/3 c. mini chocolate chips
Preheat oven to 350F degrees.
In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined.
Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips.
Make sure dough is completely combined, and roll it into a ball with your hands. Place it in the middle of an 8×8 baking dish, pressing it to fit. Bake for 18-20 minutes, or until set and golden on top. Let cool completely, then cut into 9 squares.