Katie made these for Luke’s baby blessing and many people liked them. I (Katie) had 1/3 of a bag each left of Heath toffee bits, white chocolate chips, and semi sweet chips that I used for the *chips combination. (See note) I also used quick oats. I doubled them into a 11X17 pan and baked for 19 minutes and it was done. (See note about overbaking)
OATMEAL CHOCOLATE CHUNK BARS
YIELD: 9X13-INCH PAN
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
INGREDIENTS
- 3/4 cup (6 ounces, 12 tablespoons) butter, softened OR melted (see note)
- 1/2 cup (3.75 ounces) granulated sugar
- 1/2 cup (3.75 ounces) lightly packed brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups (8.75 ounces) all-purpose flour
- 1 cup (3.5 ounces) quick oats or old-fashioned rolled oats
- 2 cups (12 ounces) chocolate chips or chocolate chunks
INSTRUCTIONS
- Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking pan with cooking spray or line with parchment and lightly grease parchment and set aside.
- In a large bowl, add the butter, granulated sugar, brown sugar, egg, egg yolk, baking soda and salt, and mix with an electric mixer (handheld or stand mixer) until well-combined.
- Add the flour, oats and chocolate chips and mix until evenly combined.
- Press the batter into the prepared pan and bake for 18-20 minutes. Don't overbake! These bars are best underbaked by just a bit.
NOTES
Butter: this recipe works just fine with softened OR melted butter. To take it up a notch, try browning the butter first. Amazing! Also, I always use salted butter.
Doubling: this recipe doubles great to fit in a half sheet pan (11X17-inch rimmed baking sheet).
*Chocolate Chips: so many variations can be subbed in for these bars: peanut butter chips, butterscotch chips, mint chips.
