A good bar cookie can sometimes run circles around a regular old cookie, especially if you’re like me and enjoy thick, soft cookie middles. A pan of bar cookies can be looked upon as a pan of cookie middles for the most part. The edges, of course, get that crisp edge of a regular cookie, but the middle ones… oh, those middle ones. Dangerous.

These bars are gooey and crumbly and hard to stop eating. They’d stand up well to a strong cup of coffee. Cut large and cradling a large scoop of vanilla ice cream — you’d make your date putty in your hands. Crumbled small and thrown over big bowls of vanilla ice cream with hot fudge or caramel — your kids might just offer to rake the golden leaves. Fall is letting itself be known. Time to turn the oven on again.

Chocolate-Fig Oatmeal Bars
Adapted from Martha Stewart

3/4 cup unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon orange zest
1 cup all-purpose flour, (spooned and leveled)
2 cups old-fashioned rolled oats
1/2 cup chopped dried figs*
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter an eight-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
In a large bowl, whisk together butter, sugars, egg, salt, and orange zest until smooth. Add flour, oats, chocolate chips and figs; fold in just until combined.
Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into ~16 bars (or fewer for bigger bars). Can be stored at room temperature in an airtight container for three days.

*If there is time, soak your figs first in hot water to soften. Drain well. I find that softened dried fruit has a much better texture in baked goods.