Hey there. We’re headed to the kitchen to make jammy oat bar cookies. We’ve got the recipe in our podcast as well as right here on our website.
Mark has been bringing these cookies to all his literary seminars this year. Lots of cookies with Willa Cather and William Faulkner. What could be better?
Listen in! We’ve got a one-minute cooking tip about storing cheese. And we’ll tell you what’s making us happy in food this week: grapes with pretzels (!) and quince paste.
Here’s the recipe:
Heat the oven to 350F (175 C—no convection or fan)
Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper.
In a stand mixer, beat at medium-low speed until creamy and light (about 5 minutes):
¾ pound (3 sticks or 340 g) unsalted butter, cut into small pieces
1 cup (215 grams) packed dark brown sugar
¾ cup (150 grams) granulated white sugar
Beat in 1 large egg until smooth.
Stop the mixer and beat down the inside of the bowl, then beat in 1 teaspoon salt, 1 teaspoon ground cinnamon, and 2 teaspoons vanilla extract.
Beat in 2¼ cups (285 grams) all-purpose or plain flour and 1½ cups (175 grams) toasted walnut pieces, just until the flour is incorporated.
Press about two-thirds of this dough into an even layer in the prepared baking pan. Spread with 1½ cups (480 grams) jam, preserves, or marmalade (do not use jelly!) and dollop the remaining dough in small bits on top, pressing them gently into an even layer with some jam showing through.
Bake until set and browned, about 45 minutes. Cool on a wire rack for 10 minutes before turning out and slicing into bar cookies.