Chocolate Chunk Oatmeal Cookie Bars

Ingredients:

• 2 ½ cups old fashioned oats
• 1 cup all-purpose flour
• 1 cup white whole wheat or whole wheat pastry flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup melted coconut oil or butter
• 2 large eggs
• ½ cup brown sugar
• ¼ cup white sugar
• 1 Tablespoon vanilla extract
• 1 ½ cups chocolate chunks or chocolate chips

Procedure:

1. Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish with oil or butter, or line with parchment paper.
2. Combine the oats, flours, cinnamon, baking soda, and salt in a mixing bowl. Stir until ingredients are evenly mixed. Set aside.
3. Combine the melted coconut oil, eggs, vanilla extract, and sugars in a separate bowl. Whisk until incorporated.
4. Add the wet ingredients to the dry ingredients. Stir until everything is combined. Mix in your chocolate. The dough might be crumbly.
5. Place the dough into your baking pan and press it down so that it’s even.
6. Bake for 20 minutes. Cool completely and cut into bars. Enjoy!

Da Bomb Buttermilk Biscuits

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp sugar
• ¾ tsp table salt
• 8 Tablespoons unsalted butter, melted and cooled slightly (about 5 minutes),
  plus 2 Tablespoons melted butter for brushing biscuits
• 1 cup cold buttermilk

Procedure:

1. Adjust oven rack to middle position and heat oven to 475°F.
2. Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
3. Combine buttermilk and 8 Tablespoons melted butter in a separate bowl, stirring until small clumps form.
4. Add buttermilk mixture to dry ingredients and stir with a spatula until just incorporated and the batter pulls away from the sides of the bowl.
5. Using a greased 1/4-cup dry measure, scoop a level amount of batter and drop onto a parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 ½ inches apart.
6. Bake until tops are golden brown and crisp, 12 to 14 minutes. (If the biscuits burn, try lowering the oven temperature and/or shortening the bake time.)
7. Brush biscuit tops with the remaining 2 Tablespoons of melted butter.
8. Transfer to a wire rack and let cool for 5 minutes before serving. Enjoy!

Notes:

KauMo helped her church make these biscuits for Easter brunch. They were a big hit! Serve these biscuits with even more butter and your favorite jam. Or try them “shortcake style” with whipped cream and fresh berries! You could even enjoy these biscuits as a savory breakfast dish, with gravy and sausages.