Description
These Oatmeal Chocolate Chip Cookie Bars combine the chewy goodness of rolled oats with the classic sweetness of semi-sweet chocolate chips in a buttery cookie bar form. Perfectly baked to a golden brown, these bars are easy to prepare and ideal for sharing or snacking throughout the day.
Ingredients
Wet Ingredients
- 1 cup butter (227g), room temperature
- 1 cup light brown sugar (220g), packed
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour (188g)
- 2 cups old-fashioned rolled oats (170g)
Add-ins
- 2 cups chocolate chips (340g) – semi-sweet, milk chocolate, or a mix
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Lightly grease a 9 x 13 inch pan with cooking spray or line it with parchment paper to prevent sticking.
- Beat Butter and Sugars: In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar together until the mixture is smooth and light in color, ensuring a creamy base for your bars.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla bean paste for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, mix together salt, baking soda, baking powder, all-purpose flour, and old-fashioned rolled oats until evenly incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Then fold in the chocolate chips to distribute them evenly throughout the batter.
- Bake: Press the dough mixture evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cookie bars to cool completely in the pan before cutting them into 24 squares to serve.
Notes
- Use room temperature butter for easier creaming and better texture.
- You can substitute vanilla bean paste with vanilla extract if necessary.
- For a different flavor profile, try mixing semi-sweet and milk chocolate chips or adding nuts.
- Make sure to cool bars completely to avoid crumbling when cutting.
- Store cookie bars in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.
