Reviewed: Aug. 23, 2009

Great flavor-tastes a lot like a chocolate chip granola bar but has the texture of a cookie bar. A great portable, non-messy snack! I didn't add the pecans.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 15, 2009

This recipe ROCKS! I didn't change a thing! I was at first surprised at the dark color but then I realized that the molasses would make it darker. My son had a bunch of teenage boys over after a marching invitational and they gobbled them up!

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Momma to 2 and a pug =o)

Cooking Level: Expert

Home Town: Holden, Missouri, USA

Living In: Odessa, Missouri, USA

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Reviewed: Aug. 6, 2009

This is a good recipe; however, there seemed to be too many chocolate chips and not enough "cake/bar". I will probably make these again and maybe only use 1 1/2 cup chocolate chips.

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Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

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Reviewed: Jun. 4, 2009

It may be because I am 7 months pregnant, but I love these cookies. We use butter instead of shortening, and we make cookies, not bars. Best cookies yet!

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Sirius Mama

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Reviewed: Jan. 18, 2009

Great recipe! I used whole wheat flour and chocolate/peanut butter swirl chips, and added just a tablespoon of strong coffee. My family loved them. Thanks!

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Jen W.G.

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Reviewed: Mar. 31, 2008

I followed this recipe exactly (used crisco vegetable shortening instead of butter though) and it turned out great! They are crunchy on the outside and soft on the inside. These would be great for a bake sale- they rise up a lot and are very filling, so you don't need a huge chunk to satisfy your sweet tooth. I will definitely be using this recipe again.

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Laura Schlegel

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Napoli, Campania, Italy

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Reviewed: Jan. 31, 2008

These were excellent. Nice and chewy with great flavour. I used rice flour and a tsp of xanthan gum instead of regular flour...still tasted wonderfully. They are good and filling.

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Irene

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Pretty good recipe, but we do not consume chocolate or white sugar/flour. So, I made adjustments: the sugar to 3/4c turbinado and 1/4c honey and used whole wheat flour. Also cut down the butter to 3/4c, but next time will try apple sauce. Added 1c unsweetened dried coconut instead of nuts and replaced the chocolate chips for carob. Browned and cooked quickly- at 20 min. the aroma was sweet and at 25 min. it was almost overdone. Will try again and work out the adjustments.

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B. Maitreya

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

Ok so i changed these a bit to make them healthier but they were HEAVENLY!!! was craving cookie bars and these definitely hit the spot. Used all whole wheat flour, substituted 1/2 cup applesauce for 1/2 cup butter, Cut b sugar to 1 cup, added 1 cup unsweetened coconut flakes, and cut the choc chips to 1 cup. Moist and very oaty, do try this recipe!

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Anna

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

After baking these for 30 minutes, the middle was still "soupy." I added more time, but then they came out not burned, but dark. Maybe they would bake up better using 2 jelly roll pans so the cookies aren't so thick...? Very good tasting despite the color!

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Roozy

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Nov. 29, 2006

a delightful quickly made sweet. I didn't have any quick oats so used "Snoqualmie Falls" oatmeal instead. As a chocolate lover, I added 1/2 cup of cocoa to this recipe and they were delicious. I'd make these double chocolate oatmeal bars again.

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