Try baking my chocolate chip pound cake next! How to freeze Serving these chocolate chip oatmeal bars warmed up with a scoop of vanilla ice cream is absolutely delicious. Store leftovers in an airtight container for up to 5 days. Let the bars cool in the pan on a wire rack for 25 minutes then slice and serve. The edges should be golden brown and pulling from the edge of the pan, the center will still giggle a bit. Pour cookie dough into the prepared baking dish and gently press into an even layer, top with additional chocolate chips if desired. I like to save a few of the chocolate pieces to place on top of the bars before baking, just for aesthetics. Gently fold in dry ingredients and chocolate chunks until just combined. Stir in the vanilla, egg, and egg yolk, making sure to mix until fully combined. Make sure to scrape down the sides of the bowl to ensure all is combined. ![]() In a large mixing bowl whisk together the butter and sugars. In a medium-sized bowl whisk together the flour, oats, baking powder, salt, and cornstarch. You could use an 8-inch square pan but the bars will be thicker and take longer to bake. Preheat the oven to 350F/180C and line with parchment paper or foil and lightly grease a 9-inch square baking pan. On the recipe card there is a button for US or M (Metric) measurements. I prefer to take a chocolate bar and chop it up or use something like Callebaut Chocolate Callets- they look like chips but are just little drops of chocolate!Īdding chopped walnuts or pecans would be a great crunch! Don't miss my chocolate chip oatmeal cookies or pumpkin oatmeal cookies recipe too!įor ingredient quantities please reference the recipe card below. While classic name-brand chocolate chips work great I like to take it up a notch by using just chocolate, chocolate chips have other ingredients in them making them stay chip-like. This star ingredient helps tenderize the dough for a soft delicious cookie bar. I opted to use baking powder instead of baking soda so that these bars don't puff up too much and have a more level surface, as opposed to really raised edges. This little ingredient helps all of the other ingredient profiles shine through! Old Fashioned Rolled Oats. You could also use quick oats but I prefer the extra chewy that you get from the rolled oats.Think about it -what one person scoops into a "cup" is completely different from what someone else scoops! This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. I suggest a scale to weight the flour as opposed to measuring by volume in cups.īaking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. You'll want to make sure you accurately measure the flour for the best results. I can't have a cookie without vanilla, use the real stuff! You'll need one whole egg and one large egg yolk, the additional egg yolk adds extra richness and fat which will help create a chewier, denser bar. I like using a combination of white granulated sugar and light brown sugar for the most perfect flavor cookie bars. The butter just needs to be melted and slightly cooled before using. In my opinion, these are perfectly chewy from the oats but not just oaty, there is still a cookie texture too. We love that recipe at my house and make it often! ![]() Cut into squares.This recipe was developed based on my chocolate chip cookie bars recipe. Transfer to wire rack and cool completely. Bake until golden brown and set in center about 30-35 minutes, rotating pan halfway through. Spread dough into prepared pan(s), smoothing and pressing into edges with rubber spatula.Ĥ. Add flour, oats, salt and soda and mix until combined. Add eggs and vanilla, and mix until combined. In a bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2-3 minutes. Butter and flour a 9x13 pan (or 2 8x8 pans)Ģ. This recipe is adapted from Martha Stewart’s Christmas Cookbook.Ģ sticks unsalted butter, room temperatureġ. The best of two favorite cookies, baked into a brownie. High Tech, Low Tech, and On-line Afflictions.
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