Bready or Not Original: Oatmeal Chocolate Chip Cookie Bars
These Oatmeal Chocolate Chip Cookie Bars are a delicious new twist on classic ingredients. They are incredibly thick, chewy, and indulgent, the kind of treat that makes a person want to continue nibbling away.
A big part of the deliciousness is the use of cookie butter. This is, essentially, pureed spice cookies with oil to form a peanut butter-like consistency, and they are indeed a perfect substitute for nut butters in most any recipe. The major brands are Biscoff Cookie Butter (carried at many major grocery chains in America) and Speculoos at Trader Joe’s.
Cookie butter enhances the inherent cookie dough flavor in any baked cookie/bar recipe. It’s also a delight to eat straight from the jar!
Add white chocolate chips and a generous amount of sugar and oats to that, and you really have a great combo.
These bars can be a little messy, but that’s okay. Every crumb is delicious!
Modified greatly from Bake from Scratch Magazine Sept/Oct 2018.
PrintBready or Not Original: Oatmeal Chocolate Chip Cookie BarsThese chewy, slightly crumbly bars are packed with cookie butter, oats, and chocolate, the kind of stuff that will delight kids and adults alike!Course Dessert, SnackCuisine AmericanKeyword bars, chocolate, cookie butter, oatsAuthor Beth CatoEquipment9×13 panoffset spatulaIngredients1 cup unsalted butter 2 sticks room temperature1 cup light brown sugar firmly packed1/2 cup white sugar1 cup creamy cookie butter2 large eggs room temperature2 teaspoons vanilla extract2 cups all-purpose flour2 1/4 cups old-fashioned oats divided1 teaspoon kosher salt1 teaspoon baking soda1 teaspoon baking powder8 ounces white chocolate chips dividedInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with a long piece of foil. Apple nonstick spray or grease with extra butter.In a big bowl, beat together butter and sugars until they are light and fluffy. Add the cookie butter followed by the eggs and vanilla, scraping the bowl a few times to make sure everything is incorporated.In another bowl, stir together the flour, 2 cups of the oats, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the butter mix. Using an offset spatula, spread half the batter into the prepared pan. Dough will be thick and somewhat sticky. Sprinkle half of the chocolate over the top. Dollop on the rest of the dough, spreading into an even later again. Sprinkle on the rest of the white chocolate chips along with the remaining 1/4 cup of oats.Bake for 27 to 35 minutes. The middle should be set, not jiggly, and pass the toothpick test. Cool completely at room temperature and then the fridge (the bars will be firmer and less messy to slice if they are chilled).Use the foil to lift contents onto a cutting board. Slice into pieces. Store in a sealed container for up to 5 days.OM NOM NOM!
