Never make oatmeal cookies again! #easydessert
Oatmeal chocolate chip cookie bars are the perfect easy dessert when you want all the cozy flavor of an oatmeal chocolate chip cookie without scooping individual cookies. These bars are soft, chewy, buttery, and packed with plenty of oats and chocolate chips in every bite. Made without a mixer and mixes up in 15 minutes!
https://www.bostongirlbakes.com/oatmeal-cookie-bars/
Ingredients
1 ½ cups (180 g) all purpose flour spooned and leveled
2 cups (200 g) old fashioned oats
1 teaspoon baking powder
½ teaspoon salt
1 cup (226 g) unsalted butter melted and slightly cooled
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (340 g) semi-sweet chocolate chips
Instructions
Preheat and prepare the pan. Position rack in center of oven and preheat oven to 350oF. Line a 9x13 baking pan with parchment paper, or spray with non-stick cooking spray.
Combine dry ingredients. In a medium bowl, stir together the flour, oats, baking powder and salt. Set aside. 1 ½ cups (180 g) all purpose flour 2 cups (200 g) old fashioned oats 1 teaspoon baking powder ½ teaspoon salt
Combine wet ingredients. In a large mixing bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth and combined. 1 cup (226 g) unsalted butter 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
Add dry ingredients. Add the dry ingredients. Stir together with a spatula or wooden spoon. Stir in the chocolate chips. 2 cups (340 g) semi-sweet chocolate chips
Bake. Spread the cookie dough mixture into the prepared pan and bake for 20-25 minutes just until the edges are golden brown and set. The center of the bars will still be slightly soft. Remove the bars from the oven and allow to cool completely and the center is set. Once the bars have cooled, remove from the pan and cut into squares.
Notes
Storage: These oatmeal chocolate chip cookie bars can be stored at room temperature for up to 3 days in an airtight container. If you are storing them in layers, layer between wax paper or parchment paper so they don't stick together.
Freezing: These freeze beautifully. Allow the bars to cool completely, then cut in squares and place inside a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
Oats: I prefer the texture of old-fashioned oats, but quick oats will also work. The texture will vary slightly but will still be delicious
Pan: Metal or glass baking will work. If you use a metal pan, expect your edges be a bit crispier. If using a glass pan, you may need to add on an additional 5 minutes of baking time.
Chocolate chips: Really any chocolate chips work here! Semi-sweet, bittersweet (dark), milk, or even white! And you can use chips, chunks, regular or mini, or even chop up some really good quality chocolate and stir that in. Or mix them up with something else like coconut, nuts, dried fruit, candies, or another flavored chip (like butterscotch or peanut butter). Just keep the total amount to 2 cups.
#cookiebars #easydessert
https://www.bostongirlbakes.com/oatmeal-cookie-bars/
Ingredients
1 ½ cups (180 g) all purpose flour spooned and leveled
2 cups (200 g) old fashioned oats
1 teaspoon baking powder
½ teaspoon salt
1 cup (226 g) unsalted butter melted and slightly cooled
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (340 g) semi-sweet chocolate chips
Instructions
Preheat and prepare the pan. Position rack in center of oven and preheat oven to 350oF. Line a 9x13 baking pan with parchment paper, or spray with non-stick cooking spray.
Combine dry ingredients. In a medium bowl, stir together the flour, oats, baking powder and salt. Set aside. 1 ½ cups (180 g) all purpose flour 2 cups (200 g) old fashioned oats 1 teaspoon baking powder ½ teaspoon salt
Combine wet ingredients. In a large mixing bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth and combined. 1 cup (226 g) unsalted butter 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar 2 large eggs 2 teaspoons vanilla extract
Add dry ingredients. Add the dry ingredients. Stir together with a spatula or wooden spoon. Stir in the chocolate chips. 2 cups (340 g) semi-sweet chocolate chips
Bake. Spread the cookie dough mixture into the prepared pan and bake for 20-25 minutes just until the edges are golden brown and set. The center of the bars will still be slightly soft. Remove the bars from the oven and allow to cool completely and the center is set. Once the bars have cooled, remove from the pan and cut into squares.
Notes
Storage: These oatmeal chocolate chip cookie bars can be stored at room temperature for up to 3 days in an airtight container. If you are storing them in layers, layer between wax paper or parchment paper so they don't stick together.
Freezing: These freeze beautifully. Allow the bars to cool completely, then cut in squares and place inside a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
Oats: I prefer the texture of old-fashioned oats, but quick oats will also work. The texture will vary slightly but will still be delicious
Pan: Metal or glass baking will work. If you use a metal pan, expect your edges be a bit crispier. If using a glass pan, you may need to add on an additional 5 minutes of baking time.
Chocolate chips: Really any chocolate chips work here! Semi-sweet, bittersweet (dark), milk, or even white! And you can use chips, chunks, regular or mini, or even chop up some really good quality chocolate and stir that in. Or mix them up with something else like coconut, nuts, dried fruit, candies, or another flavored chip (like butterscotch or peanut butter). Just keep the total amount to 2 cups.
#cookiebars #easydessert
