Science List of Materials & Community Science & Community Nutella-Stuffed Oatmeal Cookie Bars by Red Velvet NYC
INGREDIENTS: 16 tbsp. butter 8 oz. rolled oats 1 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 cup sugar 3/4 cup brown sugar 1 tsp. vanilla extract 8 oz. semisweet chocolate 1/2 tsp. Maldon sea salt flakes 2 eggs Nutella (optional)
Science List of Materials & Community Science (continued) & Community Nutella-Stuffed Oatmeal Cookie Bars by Red Velvet NYC DIRECTIONS: Take out 2 eggs from the fridge. Preheat oven to 350°F. Generously butter a 9x13 inch baking pan using 1 tablespoon of butter provided. Let the rest of the butter come to room temperature. In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, and salt and set aside. In a large bowl, using an electric mixer on medium speed, cream together the remaining butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and the vanilla extract. Using a spatula, stir in the oat-flour mixture. Mix in 2/3 of the chocolate chips and mix thoroughly (save the rest of the chips for step 5). Spread half of the batter in the prepared pan using a spatula. If you’re using it, dollop Nutella (the equivalent of large spoonfuls) evenly across the batter. Add the remaining batter on top of the Nutella, spreading it to all corners. (You can also use peanut butter, almond butter, sun butter, or leave it out if you like!) Sprinkle the rest of the chocolate chips on top of batter. Bake for 25-30 minutes, or until the center is firm and the edges are dark golden-brown. Remove the pan from the oven. While still warm, sprinkle it with the sea salt. Set the pan on a wire rack or heatproof surface and allow bars to cool completely. Enjoy!