Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

Posted by on Mar 30, 2022 in biscoff spread, Blog, blondies, Bready or Not, chocolate | 0 comments

These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.

Oatmeal Chocolate Chip Cookie Bars

A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.

Oatmeal Chocolate Chip Cookie Bars

Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!

Oatmeal Chocolate Chip Cookie Bars

Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.

Oatmeal Chocolate Chip Cookie Bars

These bars can be a little messy, but that’s okay. Every crumb is delicious!

Oatmeal Chocolate Chip Cookie Bars

Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.

Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars

These chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, chocolate, cookie butter, oats
Author: Beth Cato


  • 9×13 pan
  • offset spatula


  • 1 cup unsalted butter 2 sticks room temperature
  • 1 cup light brown sugar firmly packed
  • 1/2 cup white sugar
  • 1 cup creamy cookie butter
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 1/4 cups old-fashioned oats divided
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 ounces white chocolate chips divided


  • Preheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.
  • In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.
  • In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.
  • Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).
  • Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.


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