Get the Recipe: Oatmeal Chocolate Chip Bars
These oatmeal chocolate chip bars are gooey, chewy and delicious! Imagine a blonde brownie meets an oatmeal chocolate chip cookie. They are super easy, quick, and irresistible!
Ingredients
- ½ cup butter, room temperature
- ¾ cup packed brown sugar
- 1 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup gluten free 1 to 1 flour, or all purpose flour
- 1 cup gluten free rolled oats
- pinch sea salt, optional
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch pan with parchment paper.
- In a stand mixer, beat butter, brown sugar and granulated sugar until combined and no clumps of butter remain.
- Then, add in egg and vanilla. Beat until combined.
- Next, add in all remaining ingredients except chocolate chips. Stir to combine. Dough will be thick.
- Fold in dark chocolate chips.
- Spread dough into lined pan.
- Bake for 15 to 17 minutes or until bars look just barely set in the middle.
- Finally, remove from oven. Allow the bars to cool for at least 30 minutes before slicing and serving. They are gooey!
Notes
- Make sure to beat butter and sugars until completely combined. There should be no clumps of butter.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- I highly recommend old fashioned rolled oats over quick oats. Rolled oats provide a much better soft and chewy texture.
- Any type of chocolate chips may be used.
- Bake only until the middle looks just barely set. These are meant to be gooey.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- They are delicious frozen! Freeze for up to 2 months.
Calories: 195kcal, Carbohydrates: 27g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 103mg, Potassium: 42mg, Fiber: 1g, Sugar: 11g, Vitamin A: 185IU, Calcium: 22mg, Iron: 1mg