Oatmeal Chocolate Chip Bars with Cinnamon (Print-Friendly Version)
These pan cookies combine three cups of oats with milk chocolate chips and a creamed-butter dough. Press the thick mixture evenly into a nine-by-thirteen-inch pan. Let it cool before slicing so the oat-rich center has time to hold together.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups regular flour
02 -
1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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3 cups quick or traditional oats
→ Wet Ingredients
06 -
14 tablespoons unsalted butter
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3/4 cup packed brown sugar
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1/2 cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
→ Mix Ins
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1 cup milk chocolate chips
# How to Make It:
01 -
Heat the oven to 350°F and grease a 9-by-13-inch baking pan.
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Whisk flour, baking soda, salt and cinnamon together.
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In a separate bowl beat softened butter with brown and white sugars until evenly creamy and lighter.
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Beat in eggs one at a time, scraping the bowl. Mix in vanilla.
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Fold in the dry mixture only until flour streaks disappear.
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Stir in oats and chocolate chips until distributed.
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Press the thick dough evenly into the pan.
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Bake about thirty to forty-five minutes, checking from thirty for lightly browned edges and a set center without wet batter. Cool in the pan before cutting into bars.
# Extra Suggestions:
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The formula allows quick oats or old-fashioned rolled oats. Use either quick oats or old-fashioned rolled oats, with the same measured amount; steel-cut oats are not a direct substitute in this dough. Spread dough into the corners before leveling the middle so the edges are not much thinner. Wait until the slab is cool enough to hold its shape before lifting or slicing.