Oatmeal Raisin Bars

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
• 3/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour (spooned and leveled)
• 2 cups old-fashioned rolled oats (not quick-cooking)
• 1 cup golden raisins

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
3. Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 1 1/2-by-4-inch bars.

Chocolate Chip Macadamia Nut Cookie Bars

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
• 4 cups King Arthur all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 (12-ounce) bag Ghirardelli bittersweet chocolate chips
• 1 (12-ounce) bag roasted, salted macadamia nuts, coarsely chopped
  

Directions

1. Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips and macadamia nuts.
3. Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.

By Angela P.