Peanut Butter Chocolate Oatmeal Bars – super easy and so so good! Cookie bars loaded with oats, chocolate chips and peanut butter.
When I don’t feel like making my Oatmeal Chocolate Chip Cookies, I make cookie these bars.
PEANUT BUTTER CHOCOLATE OATMEAL BARS
We are talking oatmeal, semi-sweet chocolate and peanut butter. All of them good for you. Then we wrap it in an easy to make cookie bar dough. I replace some of the butter with peanut butter. Half of the flour is replaced with oats. These Oatmeal Bars are gooey in the middle and have crispy edges. They are packed with chocolate that goes perfectly with the salty peanut butter.
What ingredients you need to make these bars:
- old-fashioned oats
- baking powder
- peanut butter
- brown sugar
- granulated sugar
- 2 large eggs
- chocolate chips
Tips for the Best Oatmeal Bars:
- It’s important not to overbake these bars. Bake just until the top is set and lightly browned around the edges. This way the bars will be chewy and soft, with crispy edges.
- Cool them completely before cutting, to get the straight edges. Super gooey and loaded with melted chocolate!
How to store oatmeal bars?
Once baked, cool the bars completely, then slice into servings. Place in a container with a lid and store in room temperature for up to 3 days.
MORE OATMEAL TREAT RECIPES:
- Oatmeal Raisin Chocolate Chip Cookies
- Double Chocolate Breakfast Cookies with Zing
- Oatmeal Chocolate Chip Cookies
Super easy cookie bars loaded with oats, chocolate chips and peanut butter.
- 1.5 cup all-purpose flour
- 1.5 cup old-fashioned oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter , softened
- 1/4 cup smooth peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1.5 c semi-sweet chocolate chunks or chips
- Preheat the oven to 350 degrees F.
- Line a 13" x 9" pan with aluminum foil or parchment paper. Set aside.
- In a large mixing bowl, stir together flour, oats, baking powder and salt. Set aside.
- In another large mixing bowl, beat butter and peanut butter with an electric mixer for 30 seconds. Add both sugars and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each one.
- Add the flour in two additions, mixing well after each.
- Stir in chocolate.
- Spread the dough into the prepared pan.
- Bake 23 to 26 minutes, or until the center is set and edges slightly browned.
- Keep in air-tight container for up to 5 days.