Oatmeal Chocolate Chip Bars
Oatmeal chocolate chip cookie bars are soft and chewy with a good source of protein and fiber from the oat mixture and added decadence from lots of chocolate chips!
Ingredients
- 1 ⅓ Cups all-purpose flour
- 1 Cup old-fashioned rolled oats
- ¾ Cup unsalted Butter, melted and cooled
- ½ cup confectioner’s sugar
- 2 large eggs
- ¾ cup light brown sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips
- ½ cup semi-sweet or dark chocolate, cut into small pieces
- 1 teaspoon sea salt flakes for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch brownie pan lined with parchment paper.
- Whisk together flour, oatmeal, baking powder, salt in a large bowl or a bowl of a stand mixer. Set aside.
- In a separate mixing bowl, with a handheld mixer on low speed beat together butter and sugars, vanilla, and eggs.
- Combine wet ingredients with dry ingredients.
- Fold in chocolate chips and chunks. You can use just one type of chocolate but I find that using both gives the best melted chocolate results.
- Pour the batter into the prepared pan making sure the batter sets evenly across the surface. Press in more chocolate chips on top for decoration. Bake the cookie bars for 25-30 minutes. Sprinkle with sea salt flakes.
- Let the bars cool in the pan for 15 minutes before removing them onto a wire rack to cool completely. Cut into squares and serve.
Notes
- Always check the expiry date on the label of your baking powder, as old or expired ingredients can affect how these cookie bars rise while baking.
- These bars will keep fresh for 3 days at room temperature if placed in an airtight container and sealed properly. Or refrigerate for up to 6 days or freeze by wrapping the slices individually in plastic wrap or separated with parchment paper in a freezer-friendly bag for 3 months. Defrost in the fridge overnight, let come to room temperature and enjoy again!
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