This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Brown-Sugar Oat Squares is a recipe you all need in your back pocket – made with ingredients and equipment you probably have on hand already, they come together in no time and are deliciously more-ish!
These reminded me a little bit of my ANZAC squares, except that the oats, are ground in a food processor with the flour, butter and sugar and spices (cinnamon and all spice). This is truly a one-bowl recipe!
I lined my 8-inch square baking pan with parchment as when I read the recipe and it mentioned the squares would still be quite soft when they come out of the oven and that you had to remove them from the pan fairly soon then invert them to cool on a wire rack, that sounded like trouble (as in, collapsing squares!). The parchment made this step a breeze and the squares were, indeed quite soft when I removed them from the oven (I wanted slightly chewy squares so I baked them for 24 minutes (Dorie calls for 23-25 minutes).
In fact, my squares were not quite as chewy as I would have wanted so next time I would bake them for that minute less – even if they were softer coming out of the oven, the parchment helps it stay together while you remove it from the pan and it cools slightly, just enough for you to cut.
I will be making these again though because even slightly too crispy compared to what I wanted these are SO good!
Get the recipe for Brown-Sugar Oat Squares on p 210 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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These look great! Agree about the lack of chewiness. I don’t mind them crunchy, but I do love a chewy cookie. I should have pulled mine out a couple of minutes sooner.
Love the presentation of these squares with a side view. Never know press cookies can be so chewy and crumbly, in a nice way.
They sound so good! Looking forward to making them.
Yes- I was surprised she didn’t call for parchment here, and I used it, too. They definitely have ANZAC vibes, and yours look terrific!
These were a yummy surprise! Mine were chewy and baked for 23 min but every oven is different! I agree…great recipe to have on hand!
Yes, mine baked for 24 minutes – I guess the 1 minute does make a difference!
These were good.
You were so smart to do the parchment sling. It was tricky to flip. Mine were pretty crispy too, after baking for 20 minutes.