These rich, buttery, marvelous bars bring the crunch of an oatmeal crumble together with the gooey goodness of dulce de leche (and a whole bunch of other yummy flavors).
I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.
The recipe for these delightful cookies spent a long time languishing in my “to bake” folder, mostly because I don’t tend to have lemons on hand. And I don’t really consider white chocolate, well, chocolate. (Because it’s not!) However. I am occasionally willing to overlook that fact, and these chewy, fluffy cookies are a great reason to do so.
Due to a pan-related mishap (silicone bundt pans are officially dead to me), this cake turned out a bit homely. But it proved that looks can be deceiving – the inside is just lovely.
I picked a ton of fresh strawberries this weekend. Well, two gallons to be exact. Which, naturally, means there will be a deluge of strawberry-related baking in the next few days (before I get buried in a mountain of final projects to grade). Thus: strawberry oatmeal cookies.