Oatie Petes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool. , Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.

Steps:

• Melt together sugar, butter and milk.
• Take off heat and mix in vanilla and cocoa until smooth.
• Stir in oatmeal and coconut.
• Drop by spoonfuls on waxed paper or foil.
• Chill.
• Can also be frozen.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.

Steps:

• Preheat the oven to Gas 4/180°C/350°F.
• Grease and line a baking sheet with parchment.
• Beat the softened butter with the sugars until light and fluffy.
• Stir in the flour and oats.
• Roughly chop the chocolate and cherries into ~1cm chunks. Stir into the mixture along with raisins.
• Divide the mixture into 20 rough balls and space out on the baking sheet (they will spread).
• Bake for 15-20 minutes.