Description
These Oatmeal Chocolate Chip Bars are thick, chewy, and deliciously easy to make, perfect for feeding a crowd. They combine the hearty texture of rolled oats with the rich sweetness of chocolate chips, baked to golden perfection in a 9×13 pan. Ideal for dessert or a sweet snack, these bars are easy to transport and share.
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 extract
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 of both
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease a 9 x 13 inch baking pan with cooking spray or line it with parchment paper for easy removal.
- Beat Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat together the room temperature butter, light brown sugar, and granulated sugar until the mixture is smooth and light, indicating it is well-creamed.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, combine the salt, baking soda, baking powder, all-purpose flour, and rolled oats. Stir these dry ingredients together until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the creamed wet ingredients. Stir until everything is just combined without overmixing to keep the bars tender.
- Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
- Bake: Press the batter evenly into the prepared 9×13 pan. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 24 squares to ensure clean slices and proper texture.
Notes
- Yield: Makes 24 squares. Serving Size: 1 square.
- Storing Instructions: Store covered at room temperature for up to 5 days, or refrigerate for 7-10 days to keep fresh longer.
- Freezing Instructions: After cooling completely, if baked on parchment, lift the entire slab out of the pan. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw fully in the refrigerator before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American