Recipe: Raisin Bars (oat bars with raisin filling)

RAISIN BARS

FOR THE FILLING:
4 cups raisins (1 1/2 pounds, 5 ounces) either dark or golden or a mixture
1/2 cup brown sugar (3 3/4 ounces) packed
2 tablespoons cornstarch (1/2 ounce)
1 teaspoon orange zest (or 3 drops orange oil)
1 3/4 cups water (14 ounces)
1/4 teaspoon salt

FOR THE COOKIE CRUST:
1/2 teaspoon baking soda
1/4 teaspoon salt
3 3/4 cups King Arthur Unbleached All-Purpose Flour (1 pound) or White Whole Wheat Flour*
1 cup unsalted butter (2 sticks, 8 ounces), room temperature
1 1/2 cups brown sugar (11 1/4 ounces) packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (5 1/4 ounces)

TO MAKE THE FILLING:
Combine all of the ingredients in a saucepan and cook over medium heat, stirring frequently, until the mixture is thickened and clear and comes to a boil. Boil for 2 minutes. Remove from the heat and set aside to cool while you make the crust. (This can also be made ahead and refrigerated, covered, for several days.)

TO MAKE THE CRUST AND BARS:
Preheat the oven to 325 degrees F.

In a large bowl, whisk together the baking soda, salt, and flour: set aside.

Cream the butter and brown sugar until fluffy. Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla and flour mixture. The dough will be quite stiff. Scoop out 1 cup of the dough and reserve it.

Pat or roll the remaining dough onto a lightly greased (13x18-inch) half-sheet pan (I find it easiest to do this by scooping it out onto the pan, using a small roller to spread it out.) Spread with the filling.

Put the reserved dough back in the mixing bowl with the oats; mix until combined. Crumble this dough mixture evenly over the filling.

Bake until golden brown, about 30 minutes. Remove from the oven and cool on a rack before cutting into desired size.

They can be cut into large 3-inch squares and served warm, topped with ice cream or whipped cream for a yummy, down home, old-fashioned dessert; or cut into smaller bars for snacks and the brown bag/lunchbox route. They keep well if stored in a cool place.

*They're great made with all-purpose or white whole wheat flour, or half and half as the mood strikes you.

ABOUT THE RECIPE:
"These to me are true comfort food. It's funny because I don't really like or dislike raisins in other things - I'll eat them if they're there, but not miss them if they aren't. But these bars are my absolute favorite cookie, and I have a huge cookie file. I've been making these bars for years, and the clipping is now getting tattered. I think it may have originally come from an extension service newsletter. These bars are an integral part of our Christmas baking for hundreds of goodie boxes that we've packed over the years. This recipe fills a half-sheet pan, so if you need a cookie for a bake sale or function, you'll have plenty. Try them at your own risk, they may be addictive." -M.T.

Makes 6 dozen (1 1/2 x 2-inch) bars
Source: The Baking Sheet (Vol. XVIII, No. 5), Autumn 2007, King Arthur Flour