The oat mixture does double duty in this recipe: Half of the mixture is pressed into the pan to form a buttery crust; the remainder is sprinkled over the filling, streusel-style. Makes 16
1½ cups water
1½ cups chopped pitted dates
1 teaspoon vanilla extract
1½ cups unbleached all purpose flour
1 cup (packed) dark brown sugar
1 cup old-fashioned oats
1½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, diced, room temperature
Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Bring 1½ cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere.
Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.
A little rum in the spiced fig filling adds an adult edge to these tender bar cookies. Makes 1½ dozen
2 cups unbleached all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
1 cup (packed) golden brown sugar, divided
¼ teaspoon salt
1 tablespoon ice water
1 9-ounce package dried black Mission figs, stemmed
6 tablespoons orange juice
2 tablespoons dark rum
1 tablespoon finely grated orange peel
1 teaspoon ground cinnamon
¾ cup sliced almonds
Preheat oven to 350°F. Blend flour, butter, ½ cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon ice water; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11½×7½-inch metal baking pan (do not clean processor).
Blend remaining ½ cup sugar, figs, orange juice, rum, orange peel, and cinnamon in processor to coarse paste. Spread filling over crust. Mix almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut into bars.
DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.
Four layers of deliciousness: a crispy nutty crust, a creamy pumpkin filling, a tangy sour cream topping, and a sprinkling of streusel. These squares would be a natural addition to a Thanksgiving dessert lineup—but they’re irresistible any time of the year. Makes 16
Crust and Streusel
1 cup unbleached all purpose flour
¾ cup (packed) golden brown sugar
½ teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
1 cup pecan halves
¾ cup old-fashioned oats
Filling
1 8-ounce package Philadelphia-brand cream cheese, room temperature
¾ cup canned pure pumpkin
½ cup sugar
1 large egg
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
Topping
1 cup sour cream
2 tablespoons sugar
¼ teaspoon vanilla extract
CRUST AND STREUSEL: Preheat oven to 350°F. Generously butter 9×9×2-inch metal baking pan. Line rimmed baking sheet with parchment paper. Using on/off turns, blend flour, sugar, salt, and butter in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; using on/off turns, process until mixture is moistened but not clumping. Press 3½ cups crumbs onto bottom of prepared square pan. Transfer remaining crumbs to prepared baking sheet (do not clean processor). Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust in pan until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
FILLING: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
TOPPING: Whisk all ingredients in small bowl. Spread topping evenly over hot filling. Bake until topping sets and is bubbling at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Cut into squares.
The dynamic duo of banana and oats makes these cookies perfect for breakfast or an afternoon snack. Makes about 2 dozen
2 cups unbleached all purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1¼ cups sugar
1¼ cups (packed) golden brown sugar
2 large eggs
⅔ cup mashed ripe bananas (about 2 large)
2 teaspoons vanilla extract
4 2.6-ounce bars semisweet chocolate (such as Hershey’s Special Dark), cut into ¾-inch pieces
1 cup pecans, toasted, chopped
Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Blend flour, oats, baking powder, and salt in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.
Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into bars.Ingredient Tip: BananasDon’t waste that one lonely overly ripe banana that hasn’t been eaten—peel it, place it in a resealable plastic freezer bag, and stick it in the freezer. Once you’ve collected a few bananas, use them in these delicious bar cookies or in banana bread. Thaw, then mash them in a bowl, and they are ready to use.
These bar cookies have all the moist, chewy appeal of traditional macaroons. Makes 2 dozen
CrustNonstick vegetable oil spray
1¼ cups unbleached all purpose flour
⅓ cup sugar
½ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 tablespoon heavy whipping cream