teatimemagazine.com 18
Almond, Cranberry &
Chocolate Oat Squares
Makes 25½ cup unsalted butter, softened
½ cup fi rmly packed light brown
sugar
¼ cup granulated sugar
½ cup almond butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose fl our
1 cup plus 2 tablespoons old-
fashioned oats, divided
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup heavy whipping cream
½ cup dried cranberries, divided
3 tablespoons miniature semisweet
chocolate chips, divided
- Preheat oven to 350°. Line an 8-inch
square cake pan with parchment
paper, letting excess extend over sides
of pan.
- In a large bowl, beat together butter
and sugars with a mixer at medium
speed until fl uff y, 3 to 4 minutes,
stopping to scrape sides of bowl. Add
almond butter, beating until combined.
Add egg and vanilla extract, beating
until combined.
- In a medium bowl, whisk together
fl our, 1 cup oats, salt, baking soda,
and baking powder. With mixer at low
speed, gradually add fl our mixture to
butter mixture alternately with cream,
beginning and ending with fl our
mixture, beating just until combined
after each addition. Spread half of
batter into prepared pan. Sprinkle with
¼ cup cranberries and 1½ tablespoons
chocolate chips. Spoon remaining
batter over cranberries and chocolate.
Sprinkle with remaining ¼ cup cran-
berries, remaining 1½ tablespoons
chocolate chips, and remaining
2 tablespoons oats.
- Bake until golden brown, 25 to 30
minutes. Let cool completely on a
wire rack, approximately 5 hours.
- Using excess parchment as handles,
remove from pan, and place on a
cutting surface. Using a sharp knife,
trim and discard ½ inch from edges.
Cut into 25 (approximately 1½-inch)
squares. Store at room temperature in
an airtight container for up to 3 days.