The original plan was to bake a batch of blueberry oatmeal cookies, seeing how I’ve become such a fan of the big old-fashioned oatmeal cookies with blueberries over at Starbucks. As luck would have it, however:
- There were no dried blueberries to be had for either love or money at all of my favorite supermarkets;
- I decided to switch gears and go for a blackcurrant-chocolate chunk cookie, but there were no Vochelle Blackcurrant bars available, either;
- I opted to bake brownies – then totally forgot that I didn’t, at the time, have any cocoa powder on hand; and
- My brother asked why I never considered baking bars – barring brownies and toffee bars, of course – that were more substantial than mere cookies.
What I actually did end up baking were these wee beasties I call Booster Bars. These are best described as an oatmeal cookie on a bender: these chunky, substantial bars are loaded to the gills with oats, plenty of nuts, lots of dried fruit, and a generous helping of both dark and white chocolate. Wholesome, yes? I should also state here that these are low-sugar treats sweetened with a mix of Splenda and muscovado sugar.
I can’t exactly divulge the recipe for these at the moment as they’re still a work in progress, but I assure you that these were a scrumptious hit both at home and at work – and they were devoured with both impunity and a very clear conscience. 😉