Oatmeal Chocolate Chip Bars
Sweet and full of chocolate chips, these oatmeal bars are like a giant chewy oat cookie baked in a pan. This recipe is one-bowl easy and great for those days when you don't feel like making individual cookies. They're ready in 45 minutes, and freeze well.
Servings 12 squares
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg at room temperature
- 1 ¼ cups old-fashioned oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray an 8-inch square baking pan.
- You can line it with a piece of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the bars from the pan.
- In a large mixing bowl beat butter with both sugars for a minute.
- Add the egg and incorporate well until you have a creamy mixture.
- Add the vanilla and mix.
- Sift the flour, baking powder, baking soda, and salt.
- Add them to the butter mixture in 2 parts, mixing with a silicon spatula until combined.
- Add the oats and incorporate well. It might take a minute or two.
- Lastly, add the chocolate chips and mix to distribute well throughout the dough.
- Pat the cookie dough in the prepared pan, even it out.
- Bake for about 25 minutes, or until it’s slightly puffed, the top is dry and golden brown, but the center is still a little soft. Don’t let it firm up completely or the bars will be on the dry side.
- Let cool on a wire rack.
- Run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper.
- Store leftovers covered in plastic wrap or airtight container.
Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storage: they keep for a few days at room temperature, always covered in plastic wrap or in an airtight container or tin. You can also freeze them for a month. Let come to room temperature and warm slightly before eating.