Oatmeal Cheesecake Cookie Bars
Cookie, Cheesecake, Chocolate. Say no more.
by Andrea Alden
Delicious cookie things
- 1 cup of butter
- 2 cups of brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/3 cup of milk
- 2 1/2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 cups of rolled oats
- 2 packages of Philadelphia Chocolate Spread
- 1 cup plain greek yogurt
- 1 cup sugar
- 1 tsp. vanilla
- 1 egg
Preheat the grill to 350°F and prepare for indirect grilling. Grease a 9 by 13 inch pan really well, or line it with tinfoil and grease for easier cleanup.
In a large bowl, or stand mixer, cream the butter and sugar. Add the eggs and vanilla, beating well, then add the milk and stir to combine. Fold in the flour, soda, salt and cinnamon. Mix until combined. Add the oats last and incorporate well.
In another bowl, cream the cream cheese, yogurt, sugar, vanilla, and egg together.
Press over half of the cookie mixture into the bottom of your prepared pan, making sure that there are no holes and the bottom is covered. Spread the cheesecake mixture overtop of the first layer of cookie. Top the cheesecake layer with the remaining cookie dough. You can just drop it in lumps and it will flatten and spread. You want gaps and such, it just makes these even better.
Take your layered deliciousness to the grill and place over the "off" side of your grill to bake for about 25 minutes. If you find that it's getting too dark on top, cover it with foil for the remainder of baking.
Allow the whole thing to cool in the tin before you remove and slice it. Serve with a cold glass of milk and some napkins.
Okay so basically I didn't double the filling recipe when I made these the first time. So there wasn't as much ooey-gooey as I would like but they were no less delicious for it. I have taken that into account for this recipe, so you should have plenty of filling now. They were super delicious. We went through (there were 3 of us that night) probably half the tray of these before deciding we should leave some for later.