These tremendous simple oatmeal chocolate chip cookie bars are gentle, chewy, and so scrumptious! The proper 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 certainly one of my all-time favorites!
Simple Cookie Dough
The dough for these oatmeal chocolate chip cookie bars is tremendous simple. Because of the melted butter, the dough is definitely blended by hand. One bowl. Minimal fuss. Distinctive consequence.
Moist substances:
- melted butter
- granulated sugar + brown sugar
- egg + egg yolk (the egg yolk supplies wealthy chewiness to the bars)
- baking soda + salt + vanilla
To stage up the deliciousness of those bars, strive browning the butter. (Let it cool barely earlier than utilizing.) You could by no means return.
Dry substances:
- all-purpose flour
- oats (fast oats or common oats)
- chocolate chips (semisweet perpetually, however you do you 😉)
Combine it up.
Don’t over suppose it.
Blink and also you may miss it.
Really easy, so quick.
Suggestions 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 underneath baked only a tad.
A double batch of those bars may be baked in a half sheet pan (about 11X17-inches or so).
Opposite to fashionable 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.
Nevertheless, they retailer splendidly nicely and may be made forward of time. The baked and cooled cookie bars may be frozen for a number of months. I pop the baked and cooled squares in freezer-safe resealable luggage or shallow tupperware-type containers.
Additionally they preserve nicely 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 means.
A Favourite Cookie Bar For Positive
I like old school 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 wonderful! The second time she kicked it up a notch with browned butter. I didn’t even know she knew easy methods to brown butter! Thanks for this wonderful recipe!
Cyndi B.: Hello Mel, simply letting you realize that immediately is my third time making these. We just lately had guests from Germany and I made these. The youngsters actually fought during the last 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) calmly packed brown sugar
- 1 massive egg
- 1 massive 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 school rolled oats
- 2 cups (340 g) chocolate chips or chocolate chunks
Forestall your display from going darkish
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Preheat oven to 350 levels F. Calmly grease a 9X13-inch baking pan with cooking spray or line with parchment and calmly grease parchment and put aside.
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In a big bowl, add the butter, granulated sugar, brown sugar, egg, egg yolk, vanilla, baking soda and salt, and blend by hand or with an electrical mixer till well-combined.
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Add the flour, oats and chocolate chips and blend till evenly mixed.
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Press the batter evenly within the ready pan and bake for 18-20 minutes. Do not over bake! These bars are greatest underneath 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 lower 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 images, recipe notes, and adjustments.
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