Apricot-Raisin Oatmeal Bars.

 

Last night I had a craving for chocolate.  So I looked through some recipes and decided on a chocolate drop cookie that seemed like it would be delicious with white chocolate chips in the dough and coated in confectioner's sugar before baking.  The recipe was unfortunately a disaster.  The dough came out dry and sandy, I had to knead it in order to get any cookies out of it at all, then after baking they tasted more of flour than chocolate.  Needless to say I think something out there was telling me to bake something healthier, something more wholesome than chocolate cookies.

So this is what I baked instead this morning because I need at least one cookie in the house at all times.  They are decidedly not decadent or buttery at all, but they're very good if you're looking for something slightly sweeter than a granola bar to keep around for when the mood strikes, and they won't make you fat! Feel free to substitute any dried fruit you'd like in these if you don't have apricots or raisins on hand or are just feeling creative :)

Apricot-Raisin Oatmeal Bars
Adapted from Better Homes and Gardens
1 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup quick-cooking oatmeal
1 large egg
1/4 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/3 cup water
1/4 cup molasses
1/4 cup canola oil
3/4 cup coarsely chopped, dried apricots
1/2 cup raisins
Orange drizzle:
3/4 cup confectioner's sugar
3 to 4 tablespoons orange juice

Preheat the oven to 350 degrees F. and line a 9x13 glass baking dish with foil or parchment paper, then spray with cooking spray and set aside.

In a small bowl, combine the flours, salt, baking soda, cinnamon and oatmeal.  In a larger bowl, whisk together the egg, brown sugar, yogurt, water, molasses and oil.  Add the dry ingredients to the wet ingredients and stir until almost completely combined, then stir in the dried apricots and raisins.  Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Let the bars cool on a rack, then whisk together the confectioner's sugar and orange juice until you have a thin, drizzleable glaze.  With a fork or spatula, drizzle the mixture over the bars.  Let cool completely, then cut into bars.  Store airtight for up to 5 days.