Saturday, July 31, 2021 was gorgeous: light clouds, a breeze to move them slowly across the sky, and cooler, drier temperatures. If the scheduled “Create a Floor Cloth for Your ‘Cabin’” workshop had happened earlier in the week, the acrylic paint applied by 10 textile artists to rug-worthy canvas would have puddled in the humidity. As it was, it didn’t. And just look at the participants and their work in action in the Seitz Family Pavilion.
While we can’t offer you workshop or supplies (maybe next year?), here’s TQF Board President Laura’s recipe for one of the snacks provided. There were also fresh strawberries and hot coffee, but you’re on your own there.
Oatmeal Chocolate Chip Cookie Bars
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
- 2 cups old-fashioned rolled oats [quick oats will work in a pinch]
- 2 cups chocolate chips (semi-sweet, milk chocolate, or a mixture)
- [Optional] ½ cup dried cranberries or cherries
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 in. pan with cooking spray.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, 1 cup chocolate chips, and cranberries, if using.
- Add to the butter mixture and stir until combined.
- Spread the cookie dough into the prepared pan. Sprinkle remaining cup of chocolate chips on top.
- Bake for 25-30 minutes until golden brown.
- [Optional] Scatter chocolate or vanilla melting wafers over the surface while the bars are still warm, allow to soften, and spread by criss-crossing a fork lightly through the melted chocolate.
- Cool completely before cutting. Freezes well.