Oatmeal Chocolate Chip Bars Recipe
Soft, thick and chewy oatmeal chocolate chip bars filled with sweet, melty chocolate chips. These chocolate chip oatmeal cookie bars are easy to make and are the perfect treat to feed a crowd.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 sheet parchment paper
Ingredients
- 1¾ cup (210 g) all purpose flour
- 2 cups (172 g) quick cooking, old fashioned or rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (340 g) chocolate chips
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two long sides of a 9 x 13 pan.
- In a mixing bowl, whisk the flour, oats, baking soda, cinnamon and salt together until well combined.1¾ cup (210 g) all purpose flour, 2 cups (172 g) quick cooking, old fashioned or rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon , ½ teaspoon salt
- Heat the cubes of butter in the microwave for 25 seconds. The butter should be slightly melted around the edges but still whole slices. Add the butter to a mixing bowl fitted with paddle attachment. Cream the butter with the light brown and granulated sugars until smooth and well combined. On low, cream in the eggs and vanilla extract until smooth and well combined.1 cup (226 g) cold unsalted butter, cubed, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips. Reserve about ½ cup of the chocolate chips to top the bars right before baking.2 cups (340 g) chocolate chips
- Press the chocolate chip oat dough into the prepared pan. Use a flexible spatula to smooth the dough evenly across the pan. Top with the reserved chocolate chips. Bake for about 25 - 30 minutes or until the edges of bars are a light golden brown, slightly puffed up and the edges are slightly pulled away from the sides of the pan.
- Cool the oatmeal chocolate chip cookie bars in the hot pan until room temperature. This takes about 45 - 60 minutes. When the oatmeal bars have cooled long enough to transfer out of the pan without breaking, use the excess parchment paper on the long sides of the pan and gently lift the bars out of the pan and to cool on a cooling rack, then slice and enjoy.
Notes
Store: Place the chocolate chip oatmeal bars in an airtight container. Store at room temperature for up to 5 days. If you would like to store the chewy peanut butter oat chocolate chip bars for longer, I recommend freezing them.
Tips:
- Use a metal pan. This recipe was made in an 9 x 13 aluminum pan. To make this in a glass pan, decrease the oven temperature to 325 F (160 C) and bake for 5 - 10 minutes longer.
- Look for the signs the oatmeal bars are done. Use the baking time as a guide rather than a strict rule. Signs a these thick and chewy oatmeal bars are finished baking is a light golden brown color across the top and baked edges that have slightly pulled away from the edge of the pan.
- Use a mix of mini and regular chocolate chips. For the most picture worthy cookie bars, I love using a mix of mini and regular chocolate chips.
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