Oatmeal Chocolate Chip Cookie Bars
Oatmeal Chocolate Chip Cookie Bars are thick, chewy, and loaded with chocolate chips. Made in one 9x13 pan with pantry staples for an easy crowd dessert.
Ingredients
- 1 cup butter 227 g, room temperature
- 1 cup light brown sugar 220 g, packed
- ½ cup granulated sugar 100 g
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour 188 g
- 2 cups old-fashioned rolled oats 170 g
- 2 cups chocolate chips 340 g, semi-sweet, milk, or a mix
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9x13-inch pan with cooking spray or line with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl, combine the salt, baking soda, baking powder, flour, and rolled oats.
- Add the dry ingredients to the creamed mixture and stir until combined. Stir in the chocolate chips.
- Press the dough into the prepared pan and bake for 25 to 30 minutes, or until golden brown. Allow to cool completely before cutting.
Notes
Cool completely: Let the bars cool fully before cutting so they set up and slice cleanly instead of crumbling.
Don't overbake: Pull them at golden brown for the chewiest texture.
Oats: Old-fashioned rolled oats give the best chew; quick oats work for a slightly softer bar.
Variations: Reduce the chocolate chips to 1 cup and add dried cranberries, chopped dates, or nuts. A sprinkle of flaky salt on top is delicious.
Halve it: Make a half batch in an 8x8 pan, baking about 25 minutes.
Storage: Store covered at room temperature for 5 days, or in the fridge for 7 to 10 days.
Freezing: Cool completely, lift out the slab, wrap in plastic wrap and foil, and freeze up to 1 month. Thaw in the fridge before cutting.