You know what’s a bad combination? Big life decisions and a nascent iced coffee addiction. As if I wasn’t already vibrating out of my chair here at my desk trying to soothe the hordes of what might as well be gerbils who’ve gone off their Ritalin squirming up my shoulders from the regular iced decaf – yes, DECAF – I sucked down earlier. I’m a wuss at the mercy of a completely indifferent universe that is in no way plotting against me, but just has really bad timing.
I need more coffee.
That’s a lie. I don’t need more coffee. What I need is to be a grown-up, to be patient, to make a possibly tough choice, and to trust that I’ll be able to make everything okay, regardless of whether things turn out the way that’s easiest for me. And, like, believe in myself, or some crap. It’s not that hot, and I’m wearing a cute shirt. Things can’t turn out too badly!
While I’m tizzying away over here, I’ve left you a recipe. Remember when I told you about my sort of unsettling lack of restraint when it comes to combining lots of good things into one? That may or may not be what happened here. My favorite twin sister, thoughtfully acknowledging my current dearth of funds, requested “something with oatmeal and maybe almonds or hazelnuts and not that much chocolate” for her/our birthday; I went for all of the above plus more. So while I stew in my own anxiety, please enjoy.
Oatmeal Cookie Bars with Almond Graham Cracker Crust
1 cup (2 sticks) butter, room temperature
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
3 cups almonds, chopped
Preheat oven to 350*F. Grease a 13×9 inch pan. Pat graham cracker crust into pan; bake 15 minutes. Remove from oven; set aside.
While crust is baking, stir together flour, baking soda, and salt; set aside. Cream butter and sugars in the bowl of a stand mixer until fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture until just combined, then stir in oats.
Evenly sprinkle chopped almonds over baked crust. Drop batter by tablespoonfuls over, then smooth to an even layer. Bake 25-30 minutes, or until edges are golden. Cool completely before cutting.