I’ve been on a major oatmeal kick lately and the streak continues. Oatmeal tastes way better when it’s mixed with browned butter, Raisinets, and white chocolate. The truth is, I love chewy bars that are loaded with texture and there’s no better way to get my texture fix on that to do it with oats and Raisinets. Plus, anytime I can work white chocolate into a recipe, I get excited. Raisinets and white chocolate chips are a match made in sweet, cavity-inducing heaven.
They come together in minutes. No mixer, one bowl, fast, and easy. My idea of a great dessert. Brown some butter and then just whisk in the remaining ingredients. Stir in those glorious Raisinets and a handful of white chocolate chips before turning out the five-minute batter into the pan. If you’ve never browned butter before, it’s not rocket science and don’t fear it. I see bloggers talk about it like they’ve just made puff pastry from scratch while standing on their head and blindfolded.
Melt the butter over medium-low to medium heat and after it melts and it’s sizzling away, it’ll hiss, sputter, snap, crackle and pop. That’s the water releasing and cooking out. What remains is gloriously nutty-scented butter. Watch the butter closely at the first signs of amber-colored butter, swirling your pan frequently. I hold my pan about 12 inches above the burner at crunchtime and swirl it for added control. I push the envelope and brown my butter very well. It seems many people are so scared of browning butter for fear they’ll burn it that they barely brown it. I like to develop as much of that nutty loveliness as possible.
Bake the bars just until the top is just set and the edges have firmed up. Don’t overbake or they’ll set up on the crispy side and be prone to crumbling. As they cool, they firm up and develop that chewy edge-soft interior phenomenon, much like a cookie. I added a bit of nutmeg to the batter and between the nuttiness from the nutmeg and the browned butter, these simple-to-make bars are giants in the depth of flavor category.
They pack a whollop of butteriness, nuttiness, with caramel undertones from the brown sugar that caramelizes while baking. The smell in your house while they bake is particularly divine. Browned butter, nutmeg, cinnamon, and oats. I need a candle made with those scents.
And these babies are loaded to the max with goodies. I probably could have skipped the white chocolate since the dough was pretty stuffed with Raisinets and oats, but skipping chocolate isn’t my style. The chewy oats, the sweet Raisinets, and the white chocolate chips make for a great texture party.
They’re definitely a sweeter bar, perfect for anyone who loves the zing of white chocolate on your palette. The sweetness of the Raisinets and white chocolate is such a nice contrast to the nutty browned butter. Chomping down on big morsels of sweet white chocolate and the Raisinets is definitely better than eating Raisinets at the movies, which is where I’ve done 99% of the Raisinet eating in my lifetime.
I think I should smuggle these into the movies instead.
Related Recipes:
Thick and Chewy Oatmeal Raisin Cookies – The thickest oatmeal cookies I’ve ever had, and are packed with density, chewiness, texture. There’s an abundance of raisins and they’re soft without being cakey in the least Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Oatmeal Raisin Cookies – Almost the same ingredients as the cookies above, but melted butter and unchilled dough so they bake up much thinner but are still chewy. A nice recipe if you don’t want to use a mixer and don’t have time to chill the dough. You can be eating cookies in 20 minutes flat from start to finish
Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, hearty, and loaded with chocolate chips
Soft and Chewy Oatmeal Scotchies Cookies – My favorite oatmeal cookie base. Soft, chewy, and loaded with butterscotch chips
Peanut Butter Oatmeal White Chocolate Chip Cookies – No mixer required because the butter is melted rather than creamed, making for a fast and easy cookie. One of my favorite cookies on my entire site
Coconut Oatmeal Toffee Cookies – Add your favorite add-ins like butterscotch chips, white chocolate chips, or raisins to these easy, small-batch, no mixer required cookies
Oatmeal Raisin Rolls – Part healthy and hearty chewy dinner roll, part soft cinnamon roll. They’re full of texture from the raisins and oats, lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, and perfumed with cinnamon. They can be made in advance or frozen, if desired
Cookie Butter Brown Sugar Streusel Bars – Cookie butter baked in keeps them so moist and soft and the oats add chewiness and plenty of texture
Browned Butter Caramel and Butterscotch Bars – Rich, smooth, soft, and moist with great depth of flavor from the caramel and butterscotch
Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, GF) – Healthy bars that taste like cookies with a butterscotch drizzle
Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) – One of my favorite ways to combine oats, cinnamon, and raisins is in these easy, no-bake granola bars that are similar to Quaker Chewy Granola bars, but because you control the ingredients, you get to decide what does and doesn’t go into your granola bars. These are my favorite no-bake granola bar and very popular with readers
Do you like Raisinets? Browned Butter? Baking with oatmeal? Feel free to share links to your favorite recipes in the comments.
