Oatmeal Chocolate Chip Bars
Creating a delicious and perfect-from-the-oven Oatmeal Chocolate Chip Bar has never been easier!
Creating a delicious and perfect-from-the-oven Oatmeal Chocolate Chip Bar has never been easier!
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 cup milk chocolate chips
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups rolled oats
- 1 1/2 cup all-purpose flour
- 1 cup unsalted butter (at room temperature)
- 1 cup firmly packed light brown sugar
- 2 eggs (at room temperature)
- Carbohydrate 30.3825898681736 g
- Cholesterol 44.711944461374 mg
- Fat 21.5712286870823 g
- Fiber 1.68172226754217 g
- Protein 3.28512423693513 g
- Saturated Fat 13.248817233255 g
- Serving Size 1 1 bar (77g)
- Sodium 181.513861231166 mg
- Sugar 28.7008676006314 g
- Trans Fat 1.56952809076092 g
- Calories 320 calories
Step-by-step
- Preheat oven to 350°F (175 degrees C). Prepare a 9x13-inch baking pan with baking spray, parchment, or the butter/flour method.
- In the bowl of a stand mixer (can also use hand-held mixer) beat the butter, brown sugar, and white sugar until well mixed, about 3 minutes.
- Add in eggs one at a time, mixing well after each addition.
- With mixer on low, add in the vanilla extract.
- Remove bowl from stand mixer and add in salt, baking soda, baking powder, flour, rolled oats, plus semi-sweet chocolate chips.
- Stir by hand to moisten all ingredients.
- Spread 1/2 mixture into the prepared baking pan. Pour milk chocolate chips on top of mixture. Carefully press remaining cookie mixture on top of chocolate.
- Bake in the preheated oven until golden brown, 24 to 30 minutes.
- Let cool in the pan for about 5 minutes before cutting into bars.
A dense crumb anchored by toasted oats and punctuated by pools of dual-chocolate chips defines these substantial baked bars. Scaling this formulation requires careful adherence to ratios, particularly when adjusting yield. Halving the batch fits a standard 8x8-inch pan precisely without altering the baking temperature of 350 degrees Fahrenheit. Doubling the recipe demands a commercial half-sheet pan to maintain the crucial one-inch thickness necessary for even heat penetration.
- Use room-temperature butter at precisely 65 to 70 degrees Fahrenheit to ensure proper aeration during creaming.
- Incorporate eggs individually to maintain an emulsified batter, preventing separation that leads to dense, greasy pockets.
- Fold dry ingredients strictly by hand using a silicone spatula to avoid gluten overdevelopment in the flour.
- Line the baking pan with parchment paper hanging over the edges to easily lift the cooled mass before slicing.
Store cooled squares in an airtight container at room temperature with a slice of white bread to maintain moisture for up to four days. Metal pans conduct heat more aggressively than glass, requiring close monitoring near the twenty-minute mark to prevent scorched edges.
