Sifting the flour, it's always fun to do. Sometimes messy but fun.
Eggs, not hard boiled HA-HA!
Oats, good for the heart and cholesterol. There's something good with this hodgepodge, HEALTHY Oats, LOL!
Chocolate chips, they say chocolate is good for you as well.
Nuts, also good for you :-)
So mix all the goodness together
Eggs, one at a time
Add the flour in gently and little by little or you will have a mess
Here comes the healthy stuff in goes the Oats
In goes the chocolates
In goes the nuts
And you shake them all around, you do the hokey pokey.. Oh, sorry I got carried away there.
Get a half sheet cake pan, I tried a cookie sheet pan and it was too small. You can use two 9x13 pans or the half sheet cake pan.
Press the dough evenly and pop it in the oven
When it's out, done and cooled. You pour the chocolate ganache and spread it around and you can eat right away or wait. I don't wait, I hate waiting so we eat. LOL!
Great with ice cream or not. It's good as is :-)
Do you want to make one too?
Here's the recipe...
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups brown sugar
- 1 cup (2 sticks) butter, softened
- 1/2 cup regular sugar
- 2 eggs
- 2 tbsp. milk
- 2 tsp. vanilla extract
- 2 1/2 cups quick oats
- 2 cups semi sweet chocolate chips (12 oz. bag)
- 1 cup coarsely chopped nuts, I used walnuts
- Preheat the oven to 350F degrees
- Mix flour, baking soda and salt in small bowl.
- Beat brown sugar, butter and sugar in large bowl until creamy. Beat in eggs (one at time), milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts and mix well.
- Press into a large cake sheet pan, lined with parchment paper.
- Bake for 20 - 25 minutes for chewy goodness or 25 to 30 minutes for crispier outcome.
- Cool for 10 minute and pour ganache on top. (Ganache recipe below)
- Cut and enjoy!
- 8 oz. semi sweet chocolate, cut into small pieces ( I use Baker's)
- 3/4 cup heavy whipping cream
- 2 tbsp. unsalted butter
What to do:
- Place cut up chocolate pieces on a large glass bowl (don't use plastic) and set aside.
- Place the heavy cream on a medium cooking pot. Heat on medium high until it comes to a boil. Remove from heat and immediately pour over the cut up chocolate and stir until completely melted and have a glossy look.
- Allow ganache to cool for 5 to 10 minutes before pouring.
- When cooled pour and spread to cover the entire top of the cake.
- If you want the ganache to set quick you can stick it in the fridge for 10 minutes or so then serve. With or without ice cream :-)