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 dreamy, golden butter from Lewis Road Creamery into the dough. 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.
Lewis Road Creamery was founded in 2012 with one mission in mind: to create the world’s best butter. They use their own grass-fed, free-range cream from their farms in Canterbury, New Zealand, traditionally churned using the Fritz churn method, which helps Lewis Road Creamery achieve a lightly cultured, scrumptious-tasting butter with a silky, velvety consistency like no other. Because their cows are completely grass-fed all year round, the vibrant golden color of their butter is 100% natural! Lewis Road Creamery butter is non-GMO, hormone-free, and high in fat, giving it a bolder flavor and making it brilliantly golden.
Enter our Lewis Road Creamery giveaway!
We’re teaming up with Lewis Road Creamery to give away a prize pack that’ll help you elevate your baking with the very best products and ingredients! The prize includes a signed copy of Bake from Scratch Volume IV, a 13×9-inch baking pan, and a package of Lewis Road Creamery butter, which will include 2 Unsalted, 2 Salted, 1 Sea Salt, and 1 Garlic and Chives, valued at $120 in total.
All you have to do to enter is follow @lewisroadusa and @thebakefeed on Instagram, like our post of these Oatmeal Chocolate Chip Cookie Bars on Instagram, and tag a friend or cookie lover in the comment section. The giveaway closes May 19, 2020, so hurry to enter!
You can purchase Lewis Road Creamery butter online or pick some up at your local fine food grocer such as Whole Foods, Erewhon Market, Central Market, and Uptown Grocery Co.
- 1 cup (227 grams) Lewis Road Creamery 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
- Preheat oven to 350°F (180°C). Line a metal 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- 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.
- 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.
- 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 – just curious does this take butter too? Mentioned in the instructions, but not on the ingredient list. Thanks!
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!
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!
Hi Merideth,
Thank you for reaching out! Any peanut butter will work- we used the Jif Regular Creamy Peanut Butter but a natural one would work, too! Happy Baking!
This recipe looks so good. I need to try it.
My husband made these bars last night. They were exceptionally delish… certainly, we will make them again. Also gave you five stars and a tweet with the recipe.
Outstanding cookie bars!! My family loved them.
Can I use almond butter as a substitute for peanut butter?
Hi Margo,
Thanks for reaching out! Most likely this will work, but you may have varied results. Please let us know if you do try it!