Description

Chewy, sturdy oatmeal chocolate chip cookie bars that are perfect for picnics and travel. Easy to make in one pan with pantry staples.

Ingredients

Scale

1/2 cup (113g) unsalted butter, melted
1 cup (200g) brown sugar
1/2 cup (100g) white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 1/2 cups (135g) old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (255g) semi-sweet chocolate chips
1/2 cup toasted pecans, chopped (optional)
Sea salt flakes, for topping

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a large bowl, whisk melted butter, brown sugar, and white sugar vigorously for 2 minutes until smooth and glossy.
Stir in the egg and vanilla extract until fully combined.
Add flour, baking soda, and salt to the wet mixture. Stir with a spatula until just combined; do not overmix.
Fold in the rolled oats and chocolate chips gently.
Press the dough evenly into the prepared pan.
Bake for 25-30 minutes until edges are golden brown and the center looks set but slightly soft.
Let cool in the pan on a wire rack for at least 30 minutes.
Lift out using parchment sling and cut into squares. Sprinkle with sea salt flakes if desired.

Notes

For chewier bars, use melted butter. For crispier edges, bake an extra 2-3 minutes. Do not overbake as they continue to cook on the hot pan. Can be stored in an airtight container at room temperature for up to 5 days or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: oatmeal chocolate chip cookie bars, picnic dessert, easy baking, make-ahead dessert, family friendly