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
Keyword: bars, chocolate, cookie butter, oats
Author: Beth Cato
1cupunsalted butter 2 sticks room temperature
1cuplight brown sugar firmly packed
1cupcreamy cookie butter
2large eggs room temperature
2 1/4cupsold-fashioned oats divided
8ounceswhite chocolate chips divided
Preheat oven at 350-degrees. Line a 13x9 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.