1/4 - 1/3cupchopped nuts of your choice like almondspecans or pistachios (optional)
1cupall-purpose flour
1cupfirmly packed dark brown sugar
1/4teaspoonsalt
1/4teaspoonground cinnamon
1 1/2teaspoonsvanilla extract
soft butter for greasing pan
Instructions
Melt 12 tablespoons (1 1/2 sticks) butter in the microwave. Cut butter into pieces and place in microwave-safe bowl. ?Cover with a small plate or paper towel ( I use the paper the butter comes in) and set power to 50%. Set time to 30 seconds. If butter is not completely melted, continue at 50% power and 15-20 second increments. Or place butter in a small saucepan set over medium-high heat, stir with a wooden spoon until the butter is melted, about 2 minutes. Remove the saucepan from the heat and set it aside to cool.
Preheat an oven to 350°F. Line the bottom and sides of a 9-inch square baking pan with a large piece of aluminum foil (some foil hanging over the edges is fine). Lightly grease the foil with the soft butter. YOu could also use parchment paper.
Cut apricots into about 1/2-inch pieces. (Use kitchen shears to snip apricots works like a charm)
In a bowl, combine the rolled oats, flour, brown sugar, salt and cinnamon. Stir with a spoon or spatula until well blended and no lumps of sugar remain.
Add apricots, nuts if using, melted butter and vanilla to the bowl. Stir until well blended. The dough will be moist and crumbly. Dump the dough into the prepared baking pan. Press the dough into the pan with your fingers.
Bake until the top is golden brown, 35 to 40 minutes. Using oven mitts, remove the pan from the oven, set on a wire cooling rack and let cool completely.
Lift the foil and the oatmeal bars from the pan and place on a work surface. Peel away the foil from the sides and bottom. Using a small, sharp knife, cut the big square into 1 1/2-by-3-inch rectangles. Store in an airtight container. Makes 18 bar cookies.
Notes
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).