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Monster Oatmeal Chocolate Chip Cookie Bars

Monster Oatmeal Chocolate Chip Cookie Bars
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Chewy, gooey Monster Oatmeal Chocolate Chip Cookie Bars packed with rolled oats, melty chocolate chips, and a perfect balance of sweetness. These bars deliver a hearty texture and irresistible flavor, ideal as a snack, dessert, or grab-and-go breakfast. Easy to make with pantry staples, these customizable bars promise a satisfying treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups rolled oats (old-fashioned)
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup unsalted butter, softened (or vegan margarine for vegan version)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water for vegan)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips (can swap half for white chocolate chips)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal later.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. This adds air to the mixture for a tender crumb.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract to enhance the flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, flour, baking soda, and salt to ensure even distribution.
  5. Blend Wet and Dry: Gradually add the dry oat mixture to the wet ingredients, folding gently but thoroughly until just combined. Avoid overmixing to keep the bars tender.
  6. Fold in Chocolate Chips: Stir in the chocolate chips last, ensuring they are evenly scattered throughout for gooey pockets of chocolate.
  7. Transfer and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool and Slice: Allow the bars to cool completely in the pan on a wire rack before cutting into squares to prevent crumbling.

Notes

  • Use old-fashioned rolled oats for the ideal chewy texture; avoid quick oats.
  • Don’t overbake; slightly underdone bars stay moist and gooey.
  • Use room temperature butter to make creaming easier and improve texture.
  • If you have time, chilling the dough enhances flavor and prevents spreading.
  • Stir chocolate chips gently but thoroughly to distribute evenly and avoid clumps.
  • For vegan version, replace butter with vegan margarine and eggs with flax eggs.
  • For gluten-free, use certified gluten-free oats and a gluten-free flour blend.

Nutrition

Keywords: oatmeal cookie bars, chocolate chip bars, chewy cookie bars, baked oatmeal bars, gluten-free cookie bars, vegan cookie bars, monster cookie bars

Find it online: https://gourmetglazing.com/monster-oatmeal-chocolate-chip-cookie-bars/