These tremendous simple oatmeal chocolate chip cookie bars are comfortable, chewy, and so scrumptious! The right quick repair for any cookie craving!
There may be completely nothing higher than an ooey, gooey, heat cookie bar resplendent with a wholesome quantity of chocolate chips. This oatmeal chocolate chip cookie bar is one in every of my all-time favorites!
Straightforward Cookie Dough
The dough for these oatmeal chocolate chip cookie bars is tremendous simple. Because of the melted butter, the dough is definitely combined by hand. One bowl. Minimal fuss. Distinctive consequence.
Moist substances:
- melted butter
- granulated sugar + brown sugar
- egg + egg yolk (the egg yolk gives wealthy chewiness to the bars)
- baking soda + salt + vanilla
To degree up the deliciousness of those bars, strive browning the butter. (Let it cool barely earlier than utilizing.) Chances are you’ll by no means return.
Dry substances:
- all-purpose flour
- oats (fast oats or common oats)
- chocolate chips (semisweet endlessly, however you do you 😉)
Combine it up.
Don’t over assume it.
Blink and also you may miss it.
Really easy, so quick.
Ideas for Doubling the Recipe
Press the dough right into a 9X13-inch baking pan and bake. However preserve an in depth eye on the bars and don’t over bake. They’re greatest below baked only a tad.
A double batch of those bars could be baked in a half sheet pan (about 11X17-inches or so).
Opposite to widespread perception, a doubled batch doesn’t want double the baking time. In truth, I’ve even discovered that baking a double batch in a bigger pan could even want much less time.
Freezing and Storing Cookie Bars
These oatmeal chocolate chip cookie bars are clearly fairly tasty heat or at room temperature the day they’re made.
Nonetheless, they retailer splendidly effectively and could be made forward of time. The baked and cooled cookie bars could be frozen for a number of months. I pop the baked and cooled squares in freezer-safe resealable luggage or shallow tupperware-type containers.
In addition they preserve effectively within the fridge for two to three days. Freshen them up with a 5 1/2 second stint within the microwave. Or eat them chilly. Scrumptious both manner.
A Favourite Cookie Bar For Certain
I really like old style oatmeal chocolate chip cookie, however serving up and baking the dough in bar kind is brilliantly simple and so yummy.
These oatmeal chocolate chip cookie bars have been a favourite of mine (and yours!) for many years.
Liz M.: My 12 12 months outdated has made these twice within the final week all by herself. Got here out superb! The second time she kicked it up a notch with browned butter. I didn’t even know she knew the best way to brown butter! Thanks for this superb recipe!
Cyndi B.: Hello Mel, simply letting you understand that right now is my third time making these. We not too long ago had guests from Germany and I made these. The children actually fought over the past bar! This recipe was a giant,massive hit. Additionally, I added some nuts final time and so they had been nice. Thanks Mel, you rock.
Samantha J.: Scrumptious! I doubled the recipe and used a mix of bittersweet and white chocolate chips. Everybody raved about them at our neighborhood cookout.
Oatmeal Chocolate Chip Cookie Bars
- ¾ cup (170 g) butter, melted
- ½ cup (106 g) granulated sugar
- ½ cup (106 g) evenly packed brown sugar
- 1 giant egg
- 1 giant egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups (213 g) all-purpose flour
- 1 cup (100 g) fast oats or old style rolled oats
- 2 cups (340 g) chocolate chips or chocolate chunks
-
Preheat oven to 350 levels F. Evenly grease a 9X13-inch baking pan with cooking spray or line with parchment and evenly grease parchment and put aside.
-
In a big bowl, add the butter, granulated sugar, brown sugar, egg, egg yolk, baking soda and salt, and blend by hand or with an electrical mixer till well-combined.
-
Add the flour, oats and chocolate chips and blend till evenly mixed.
-
Press the batter evenly within the ready pan and bake for 18-20 minutes. Do not over bake! These bars are greatest below baked only a tiny bit.
Doubling: this recipe doubles nice to slot in a half sheet pan (11X17-inch rimmed baking sheet).
Replace: the unique bar recipe posted in 2008 known as for 1 3/4 cups flour, however I’ve lengthy since reduce the flour quantity again to 1 1/2 cups for softer, chewier bars.
Serving: 1 Bar, Energy: 185kcal, Carbohydrates: 24g, Protein: 2g, Fats: 9g, Saturated Fats: 6g, Ldl cholesterol: 33mg, Sodium: 129mg, Fiber: 1g, Sugar: 14g
Recipe Supply: from Mel’s Kitchen Cafe
Recipe initially revealed June 2008; up to date March 2024 with new photographs, recipe notes, and adjustments.
Disclaimer: I’m a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to supply a method for me to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Affiliate I earn from qualifying purchases.
