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Melba's Swap Shop: See how the cookie crumbles

Melba's Swap Shop: April 24, 2013
Modified: April 23, 2013 at 4:04 pm •  Published: April 24, 2013
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MELbA'S SWAP SHOP

SEE HOW THE COOKIE CRUMBLES

DEAR MELBA: It's April, and everyone I know likes cookies. So, let's see how the cookie crumbles.

LAYERED CHOCOLATE OATMEAL COOKIES

1 package (16 ounces) milk chocolate chips

1 can (14 ounces) sweetened condensed milk

1 1/2 sticks butter, softened

1 cup brown sugar, packed

1 1/2 cups flour

1/2 teaspoon salt

1 cup quick-cooking oatmeal

Preheat oven to 350 degrees. Spray 9-by-11-inch baking pan with nonstick spray. In top of double boiler, heat chocolate chips, milk and butter, stirring until chocolate chips dissolve.

In food processor, process brown sugar, flour, salt and oatmeal until crumbly. Spread about 2 1/4-cups crumb mixture in prepared pan. Pour chocolate mixture over top and sprinkle with remaining crumb mixture. Do not stir. Bake 25 to 30 minutes or until golden. Cut into 1 1/2-inch squares. It'll yield about 3 dozen bars.

DAVE FARRINGTON, MIDWEST CITY

DEAR MELBA: Since many people are in the process of planning and planting our physical gardens, I thought you might want to include some ideas for our spiritual gardens.

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