Baking with Basil

The other night I knew I wanted to bake something but could not find a recipe that I had all the ingredients at home and something that was quick.  Tricky combo!  And then I remembered this recipe I got from the technique class at Williams-Sonoma on Sunday…..this month is all about BAKING!!!  I was so excited when I saw that.  (insert big cheesy grin).

These bar cookies were soo good.  I took them into work and everyone was raving about them.  They turned out so soft and packed full of peanut butter flavor.  I think from start to finish I may have spent an hour in the kitchen…..or maybe it just seemed to go quick because of the two glasses of wine I had before that.  ;)    I’m sharing the computer tonight with the husband so it’s a quick post.  Hope everyone enjoyed their weekend….it was beautiful in Ohio.

Recipe from Williams-Sonoma

Ingredients

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 tbsp unsalted butter, at room temperature
• 1 cup firmly packed brown sugar
• 1/2 cup creamy or chunky peanut butter
• 1 egg, at room temperature
• 1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease an 8-inch square baking pan with butter, then line it with parchment paper, letting it hang over 2 sides.

In a bowl, combine the flour, oats, baking soda, and salt and whisk until well blended. Set aside.

In a large bowl, using an electric mixer, beat together the butter, brown sugar and peanut butter on medium speed until creamy, about 3 minutes.  Scrape down the sides with a rubber spatula.  Add the egg and vanilla and beat well.  Turn off the mixer and add the flour-oat mixture.  Beat on low speed until just blended.

Scrape the batter into the pan and spread evenly (fingers work great).  Bake until the top of the cookie is golden and looks firm, about 25-30 minutes.  Transfer the pan to a wire rack and let cool completely.  Lift the cookie from the pan, and dust with confectioners’ sugar (optional).  Cut into bars.