Oatmeal Cookie Bars
Chewy, classic oatmeal cookie bars studded with chocolate chips and easy to make in a 9x13 pan.
Servings: 24 servings
Ingredients
- 1 cup butter 227 g, room temperature
- 1 cup light brown sugar 220 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour 188 g
- 2 cups old-fashioned rolled oats 170 g
- 2 cups chocolate chips 340 g; semi-sweet, milk chocolate, or a mix
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13 inch pan or line it with parchment paper.
- In a large bowl, beat the room-temperature butter, light brown sugar, and granulated sugar with a hand mixer or stand mixer until smooth and light.
- Add the eggs one at a time, mixing after each addition, then beat in the vanilla extract until combined.
- In a separate bowl, whisk together the salt, baking soda, baking powder, all-purpose flour, and rolled oats until evenly distributed.
- Fold the dry ingredients into the creamed butter-sugar mixture until just combined, then stir in the chocolate chips.
- Press the dough evenly into the prepared 9 x 13 pan and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan before lifting out (if using parchment) and cutting into 24 squares.
Equipment
- 9 x 13-inch baking pan
- Parchment Paper
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
Notes
- Yield: 24 squares.
- Serving size: 1 square.
- Allow bars to cool completely before cutting for clean squares.
- If using parchment, lift the cooled bar out of the pan to ease slicing.
- Wrap tightly before freezing for up to one month.