Oatmeal Chocolate Chip Cookie Bars

Photography by Art Meripol

We take the texture of the oatmeal cookie one step further in a melty bar for our modern take on this classic cookie. We upped the gooey pleasure of these Oatmeal Chocolate Chip Cookie Bars by packing peanut butter, chocolate chunks, and butter into a bar format. We also doubled down on the oats, bringing a solid note of chew to the base and crispiness to the top that recalls the original cookie.

Oatmeal Chocolate Chip Cookie Bars
Makes 12 servings
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 cup (256 grams) creamy peanut butter
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2¼ cups (251 grams) old-fashioned oats, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • 8 ounces (226 grams) bittersweet chocolate, chopped and divided
  1. Preheat oven to 350°F (180°C). Line a metal 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until combined. Add eggs and vanilla, beating until combined.
  3. In a medium bowl, whisk together flour, 2 cups (208 grams) oats, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread half of batter in prepared pan. Sprinkle with 1 cup (175 grams) chopped chocolate. Spoon remaining batter over chocolate. Sprinkle with remaining ⅓ cup (55 grams) chocolate and remaining ¼ cup (20 grams) oats.
  4. Bake until golden brown, 25 to 30 minutes. Let cool completely on a wire rack, about 5 hours. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 5 days.



    • Hi Romi! Thank you for pointing this out to us. The recipe does in fact call for 1 cup (227 grams) of softened, unsalted butter. We’ve updated the recipe to reflect that!

  1. Hi, could you please let me know the type of peanut butter you recommend for this recipe? A regular sweetened and salted peanut butter, like Skippy or Jiff, or a natural peanut butter from a health food store? Thanks!


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