Preheat the oven to 170c fan. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 inch tray bake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.
Using an electric mixer, beat together the butter and sugar until soft, light and fluffy. This will only take a couple of mins.
Sift in the flour and baking powder. Add the vanilla extract, oats and mini Toffee Fudge chunks. Mix together until well combined and forms a firm dough. Do not over beat.
Press the dough evenly into the prepared baking pan.
Bake in the oven for 30 mins or until lightly golden. Testing the centre of the bake with a skewer until it comes out clean.
Take out of the oven and dust with demerara sugar.
Leave in the tin to cool for about 10 minutes before turning out onto a wire rack to cool completely before slicing into bars.
You can partially slice them while still warm, then cool completely before slicing full into bars.
TIPS AND FAQ’S
Don’t slice too soon – Wait until the cookie bars have cooled completely before you start slicing. If not, they will start to crumble and there is no way back from this.
Only Part slice – If you really do feel the need to slice before they cool down, do so only part of the way through. And then only score the top of the cookie bars with a very sharp knife. Once they have cooled down completely, only then do you score all the way through.
Alternatives – Chocolate Chips are a good alternative to Toffee Fudge chunks.
A word about the Oats – Porridge oats are best as they are partially milled and less chunky that Jumbo oats, which are whole oats.
How long will cookie Bars Keep?I find they will keep for a few days when wrapped in baking parchment in an airtight container.