Oatmeal Chocolate Chip Bars
These oatmeal chocolate chip bars are soft, buttery, and chewy, with plenty of rolled oats and melty chocolate chunks. They're easy to make, with no dough chilling or individual cookie scooping needed. Just press the dough into a pan and bake!
Ingredients
- 113 g butter room temperature
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 tsp vanilla paste or extract
- 125 g all-purpose flour
- 90 g rolled oats or old-fashioned oats
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 170 g semi-sweet or milk chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric mixer for around 2 minutes, until the mixture is creamy and a little lighter in color. 113 g butter, 100 g soft brown sugar, 50 g granulated sugar
- Add the egg and vanilla and beat until combined. 1 large egg, 1 tsp vanilla paste
- In a separate bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. 1125 g all-purpose flour, 90 g rolled oats , 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Add the dry ingredients to the butter mixture and stir until almost combined, with a few streaks of flour remaining. Fold in the chocolate chunks until evenly distributed and no dry flour remains. 170 g semi-sweet or milk chocolate chips
- Press the dough evenly into the prepared pan. Scatter a few extra chocolate chunks over the top if desired.
- Bake for approximately 25-28 minutes, until the edges are golden brown and the center is set but still a little soft.
- Let the bars cool in the pan for at least 30 minutes before carefully lifting them out. Cool further once lifted out, before slicing into 16 squares.
Notes
Oats: Old-fashioned rolled oats give the best chewy texture. Quick oats can be used, but the bars will have a softer texture.
Baking: The middle should still be slightly soft when the bars come out of the oven. They'll firm up as they cool.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Make ahead: The dough can be covered and refrigerated for up to 2 days.
Nutrition
Serving: 1sliceCalories: 195kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 155mgPotassium: 74mgFiber: 1gSugar: 16gVitamin A: 193IUCalcium: 28mgIron: 1mg
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