Oatmeal Chocolate Chip Cookie Bars
Everything you love about a good oatmeal cookie but in a thick, chewy (and a little gooey) bar with a bit of melty chocolate in every bite.
This recipe makes 9 larger bars in an 8x8 square pan (or cut into smaller squares).
Prep time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes (or until cool enough to eat)
Total time: 45 minutes (not including cooling time)
Equipment needed: mixing bowls, electric mixer, rubber spatula, measuring cups/spoons, digital scale (if weighing in grams), parchment paper, nonstick cooking spray, baking dish
See *Notes for more important tips/clarifications
I’m going to keep this one simple. Because that’s what these Oatmeal Chocolate Chip Cookie Bars are: a simple (and delicious) treat that you can whip together with whatever you’ve got in your pantry. They can be breakfast, a midday snack, a potluck dessert, or just a little treat when you’re craving sweets, but don’t want something overly indulgent. These bars really just hit all the marks for me: chewy, chocolate-y, a little gooey in the center (if you bake them on the lower end - which I HIGHLY recommend you do 😏).
Plus, they’re incredibly versatile and so fun to make! Looking for some texture? Add some chopped nuts like pecans or walnuts. Not feeling the chocolate chips? Add dried cranberries. Or, maybe a blueberries and cream version with dried blueberries and white chocolate chips. The point is: you can make these bars however you want them! Hope you try em out 😋.
Ingredients:
2 cups (160 grams) of rolled/old-fashioned oats
1 cup (130 grams) of all-purpose flour
1 1/4 tsp (2 grams) baking powder
1/4 tsp (1.5 grams) baking soda
1/4 tsp (2 grams) fine sea salt
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg, room temperature
1/4 cup (56.5 grams) unsalted butter, room temperature
1/4 cup (48 grams) vegetable shortening, room temperature
1 tsp (4.5 grams) vanilla extract
2 tbsp (24 grams) honey
3/4 - 1 cup semi-sweet chocolate chips, or other mix-ins of choice (see *Notes for fun substitution suggestions!)
*Notes
Baking time/temperature: since my bars are a bit thicker, but made in a smaller pan, I opted to decrease the oven temperature at the end to make sure the sides didn’t get too browned, but the inside cooked enough. Also, I baked mine in a glass pan, but if you use metal it might take slightly less time so keep an eye on the bars and follow the recipe instructions as far as what to look for when they’re done.
Mix-ins: I love the melty semi-sweet chocolate chips (a mix of milk, semi and dark works too) in these bars but below are some great mix-in suggestions!
Trail mix: Semi-sweet chocolate chips, dried cranberries (or raisins), and chopped nut of choice (pecans, walnuts, etc.)
Berries and cream: dried blueberries and white chocolate chips
Chocolate peanut butter: mini chocolate chips and peanut butter chips
Storing: These bars will stay fresh for about 3-4 days at room temperature, stored in an airtight container. Reheat for 10-15 seconds in the microwave for a gooey bar every time!
Process:
Preheat your oven to 350°F and prepare an 8x8 inch pan with cooking spray (and optionally also line with parchment for easy removal of the bars - see tips on lining the pan here).
In a medium bowl whisk together the oats, flour, baking powder, baking soda and salt.
In a large bowl, beat both sugars, butter, and shortening using a stand or hand mixer for about 1 minute on medium speed. It should look light and fluffy when you’re done. Scrape down the sides of the bowl with a rubber spatula each time you add a new ingredient.
Add the egg, vanilla and honey to the sugar/butter mixture and beat another 30 seconds to 1 minute on medium speed until combined.
Add the dry ingredients and mix on low speed until combined, no more than 1 minute. Finish mixing by hand with a large wooden spoon if necessary (I do). Last, fold in chocolate chips (or other mix-ins).
Press batter into the prepared pan and do your best to make sure its evenly distributed around the pan. It doesn’t have to be perfect.
Bake for 25 minutes on 350, then turn the oven down to 325 °F for the rest of the baking time (up to 10 minutes longer - or less if using a metal pan). The bars should be golden brown on the edges (light golden on top) and the center shouldn’t be super giggly and will spring back slightly when you poke it.
Let the pan cool on a wire rack until cool (slightly warm still is okay too). Enjoy!
