So while I gave up chocolate for Lent, my darling husband gave up asparagus and while I think that’s a lame sacrifice, I can’t resist the smell of chocolate even if I can’t eat it. I’ve been cooking up a recipe for a cookie with a combination of chocolate, graham cracker, oatmeal and raisins for a while, and I think I’ve got it! So without any further ado, be introduced to my Graham Cracker Crusted Chocolate Oatmeal Raisinet Bars (I guess I could have just called them Everything but the…, but that’s not very descriptive)
Graham Cracker Crusted Chocolate Oatmeal Raisin Bars
1 1/2 cups graham crackers, crushed to crumbs
1 1/4 cups AP flour
1 tsp baking soda
1 tsp salt
3/4 cup brown sugar, packed
1 cup salted butter, softened and divided
1 1/2 tsp vanilla extract
2 large eggs
2 cups old-fashioned oats, divided
1 cup chocolate chips
1 cup golden raisins
Preheat the oven to 350F. Grease an 11×7 inch baking pan.
Melt 1/4 cup of the butter. In a small bowl, combine the melted butter and graham crackers. Press into the bottom of the prepared pan and bake for 7 minutes or until set. Remove from oven and let cool.
In a medium-sized bowl, combine flour, 1 1/2 cups oatmeal, baking soda and salt.
In another medium-sized bowl, beat the sugar, butter and vanilla until light and fluffy. Beat in the eggs until well incorporated.
Gradually add the flour/oatmeal mixture to the butter/sugar mixture. Stir in the raisins and chocolate. Once incorporated, spread into prepared pan on top of graham cracker crust and sprinkle with the remaining oats.
Bake for 35-45 minutes or until golden brown. Cool completely on a wire rack (or sneak a bite with a spoon while it’s hot and gooey). Cut into bars and serve.