Oatmeal Chocolate Chip Bars

Have you ever wanted to make a pan of cookie bars so you just made a regular recipe of cookie dough, threw it in a pan and then were disappointed with the final results?  I think it has something to do with the amount of leavening required to make the bars rise enough in a pan vs just as a small cookie on a sheet pan.  Enough science though, let’s talk dessert. These oatmeal bars are a real gem – they don’t contain any butter or eggs, and bake for less than 20 minutes – peanut butter and milk provide the glue to hold these together, and lend a more earthy and hearty flavor to the end product.  They’re great served warm with milk, like their cookie cousins, but will leave you feeling a little more full thanks to the oatmeal and peanut butter.  And just like a cookie (or a Lay’s potato chip), I bet you can’t eat just one. 

Oatmeal bars v1

Oatmeal bars v2


Oatmeal Chocolate Chip Bars
Yields 24
A hearty and sweet dessert bar filled with oats, peanut butter and chocolate
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 cup light brown sugar
  2. 1 1/2 cups creamy peanut butter
  3. 2 Tbsp vanilla extract
  4. 2 cups flour
  5. 2 cups quick-rise oatmeal (not instant)
  6. 2 tsp baking soda
  7. 1/2 tsp salt
  8. 1 cup milk
  9. 12oz mini chocolate chips (1 regular bag)
  1. Preheat the oven to 350 degrees.
  2. Grease two 9x11 metal baking pans.
  3. In a large mixing bowl cream together the brown sugar, peanut butter and vanilla until light in color and well blended. Scrape down the sides.
  4. Add the dry ingredients - flour, oats, baking soda and salt - and mix to combine. The dough will be dry and crumbly.
  5. Add the milk to the dough and stir just to combine.
  6. Add the chocolate chips and fold in to incorporate.
  7. Place half the dough in each greased baking pan. Wet hands with water and flatten dough into the pan.
  8. Bake for 18-20 minutes, or until the edges begin to brown.
  9. Let cool, then cut 12 squares from each pan.
  1. This recipe is delicious using a gluten free flour like Bob's Red Mill or Betty Crocker's Rice Flour blend.
  2. This recipe can be halved to make 12 squares, or one 9x11 pan of bars.
  3. These bars can be frozen and defrosted to serve at a later date. Will freeze well for at least 4 weeks.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
In Bryna's Kitchen http://www.inbrynaskitchen.com/

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