Blueberry cookie bars
Don’t you love versatile recipes? The ones that work no matter which ingredients you happen to have on hand? These cookie bars are one of those recipes. You can use whatever fresh or frozen berries you have, and no matter what, you end up with a delicious shortcake-like treat. And it’s portable. C’mon – a shortcake you can walk around with? Total yumminess.
Some got drizzled with a simple glaze, but I ended up preferring those without. Either way, these were a huge hit. And since you can substitute any berry you want, you can have a quick treat anytime. These cookie bars are gonna be making a lot of future appearances around here.
(If you aren’t feeding a crowd, just cut the recipe in half and use a 13×9 inch pan instead.)
Recipe: Blueberry Cookie Bars
(from Dinner with Julie)
1/2 cup canola oil
1/4 cup butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/4 tsp baking soda
3 cups blueberries, raspberries, blackberries, or sliced strawberries, fresh or frozen (don’t thaw them).
Preheat oven to 350ºF and spray large 10.5 x 15” jelly roll pan or rimmed cookie sheet with nonstick spray.
In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well. Add the flours and baking soda and stir just until the batter comes together.
Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries or sliced fruit, then drop the remaining dough in spoonfuls over the fruit – it will spread as it bakes, and you don’t need to cover it all.
Bake for 30-40 minutes, until golden and springy to the touch.