Description
Chewy Oatmeal Chocolate Chip Bars bring pure comfort. Learn my easy recipe, packed with oats and chocolate, perfect for any sweet craving.
Ingredients
Scale
- Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Dry Staples:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Stars of the Show:
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Prep & Cream:: First, get that oven preheating to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This is my secret weapon for easy removal later. Then, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step is crucial for that chewy texture. I usually let my butter sit out for an hour or so; impatient me has definitely tried to microwave it to soften, and ended up with melted butter. Oops!
- Wet Ingredients Unite:: Next, beat in the large egg and that glorious vanilla extract until everything is well combined. The mixture should look smooth and glossy. I always take a moment here to just breathe in that lovely vanilla smell – it’s one of my favorite kitchen scents. Don’t be afraid to scrape down the sides of the bowl to make sure everything gets incorporated evenly. I totally forgot once, and ended up with a few unmixed pockets. Not the end of the world, but it’s better to be thorough!
- Dry Mix-Up:: In a separate, medium bowl, whisk together the all-purpose flour, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures your baking soda does its job and you don’t end up with a salty bite in one spot and a bland one in another. I’ve had that happen before, and it’s not fun.
- Bringing it All Together:: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. And I mean *just* combined! Overmixing here is the enemy of tender bars. As soon as you see no more streaks of flour, stop the mixer. I remember once getting a little carried away, and my Chewy Oatmeal Chocolate Chip Bars came out a bit tougher than I liked.
- Oats and Chips, Oh My!:: Now for the good stuff! Fold in the old-fashioned rolled oats and semi-sweet chocolate chips. I like to use a sturdy spatula for this, making sure the oats and chips are evenly distributed throughout the batter. This is where the magic really starts to happen, seeing all those textures come together. Don’t be shy about adding a few extra chocolate chips if you’re feeling it – I usually do!
- Bake Until Golden:: Press the batter evenly into your prepared 9×13 inch baking pan. I like to use the back of a spoon or my clean hands to get it nice and flat. Pop it into the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The kitchen will smell absolutely incredible, trust me. Let these Chewy Oatmeal Chocolate Chip Bars cool completely in the pan on a wire rack before cutting them. This is the hardest part, I know, but it helps them set up perfectly!