100% Whole Grain Oatmeal Cinnamon Raisin Cookie Bars

Makes one 9"x13" pan of 24 bars - Inspired by Martha Stewart

I mix these up in a large stainless steel bowl which I place directly over a low flame on a gas stovetop burner to melt the butter. This is a very thick batter; depending on your oats and flour (all brands vary), you may need to add a little more milk.

You can simply grease the baking pan instead of lining it with unbleached parchment paper (which is wonderful stuff), but being able to lift the entire contents out of the pan makes cutting up the bars much easier—and keeps you from scratching up your pan.

As always, I urge you to seek out local and organic ingredients; they really do make a difference. Real farm eggs taste—and look—amazing. Freshly grated nutmeg is an inexpensive gourmet pleasure; whole nutmeg stays good for years, and nutmeg graters are so cute.

1½ cups (3 sticks/12 ounces) organic butter, melted
1¼ cups packed light brown sugar
2 large farm fresh or organic eggs
1/4 cup organic milk (you might need a little more)
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1¼ teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (use a scant 1/2 teaspoon if freshly grated)
2 cups organic white whole wheat flour
4 cups organic old-fashioned oats (not quick-cooking)
2½ cups organic raisins

1. Heat the oven to 350°. Butter a 9"x13" baking pan. Line the bottom with unbleached parchment paper, leaving a few inches of overhang on the two long sides.

2. In a really big bowl, combine the melted butter and brown sugar (I use a large rubber spatula). Add the eggs, milk, and vanilla and mix well. Stir in the salt, baking soda, cinnamon, and nutmeg.

3. Add the white whole wheat flour, oats, and raisins and stir to combine, adding a little more milk if the batter is too thick to stir. Sometimes I use my hands to help mix in the raisins.

4. Pat the batter into the prepared pan, and bake until the edges are starting to brown and a toothpick inserted in the center comes out with moist crumbs attached, about 25 to 30 minutes.

5. Let cool completely in the pan. Using the parchment paper overhang, carefully lift the entire pan of bars onto a work surface; cut into 24 bars. Store in an airtight container for two or three days or freeze.

Recipe source: FarmgirlFare.com