Chocolate Chip Oat Bars – Tasty Tuesday!

Little Miss recently celebrated her half birthday.  Since she has an August birthday, we send in treats for her classmates on her half birthday instead the last day of school.  It’s a fun tradition – and we celebrate half birthdays at home, too, with dinner of the celebrating child’s choice and cupcakes instead of a real cake.

This year, Little Miss told me that she wanted me to make the chocolate chip cookie brownies like I did last year because they were so good.  Unfortunately, I don’t recall making chocolate chip cookie brownies last year.  Scrolling through my archives in the hopes that I had posted the recipe and I could simply remake it found a recipe for pumpkin swirl brownies from around the right time, but I didn’t feel like making those – and I didn’t remember sending them into school with her either.

So I got creative, because what is she going to do – refuse to take them to school?  Yeah, I didn’t think so either.  Since she’d requested chocolate chip cookie brownies, I decided to use that as my inspiration.  I wanted something soft and chewy with bite to it, even though I knew it was unlikely that I was going to be able to enjoy any of them myself.  I finally decided to make a chocolate chip oat bar that would hopefully satisfy her.

When she saw them the night before her half birthday, she ooohed.  I had hit the nail right on the head.  Thank goodness.  And the verdict?  They rocked the house.

Chocolate Chip Oat Bar on a plate

Chocolate Chip Oat Bars

Ingredients:
3/4 c butter (or in my case, coconut oil)
1 1/2 c brown sugar
2 eggs
1 t vanilla
1/2 t cinnamon
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1 3/4 c flour
1 3/4 c oats
2 c chocolate chips

Directions:
Melt the butter (or the coconut oil if you’re dairy free like Little Miss).  Place it in a mixing bowl, along with the brown sugar.  Beat it until fully combined and then a bit longer.  Unlike creaming room temperature butter and sugar, it won’t get the same light and fluffy feel, but that’s ok.  Scrape down the sides of the bowl to ensure it’s all getting mixed.

Add the eggs, one at a time, beating well between additions.  This is when your batter will start to look more familiar.  Add the vanilla and cinnamon and beat well again.  Add the baking powder, baking soda, and salt and stir until fully combined.  Add the flour and stir until just incorporated.  Add the oats and do the same, and ditto with the chocolate chips.  You will have a nice, very stiff dough at this point.

The batter starts to resemble what you're used to after adding the eggs

Preheat your oven to 350 degrees.  Grease a 13×9 pan.  Instead of dumping the entire bowl of dough into the pan, I take out scoops and place them around the pan.  It’s easier to then flatten them into an even-ish surface and retain the grease underneath it than it is if you do all the dough in one big glop.  I use lightly floured (clean) fingers to press it down instead of a spatula because it seems to work better for me.

Dollops of dough in the pan works better than a giant glop

Bake the bars for 35-40 minutes, until a cake tester comes out clean.  Let them cool in the pan for an hour before cutting, then serve immediately or store in a sealed container for up to three days.  If they last that long.

Cut chocolate chip oat bar on a plate

5.0 from 1 reviews
Chocolate Chip Oat Bars - Tasty Tuesday!
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ c butter (or in my case, coconut oil)
  • 1½ c brown sugar
  • 2 eggs
  • 1 t vanilla
  • ½ t cinnamon
  • ½ t baking powder
  • ¼ t baking soda
  • ½ t salt
  • 1¾ c flour
  • 1¾ c oats
  • 2 c chocolate chips
Instructions
  1. Melt the butter (or the coconut oil if you're dairy free like Little Miss). Place it in a mixing bowl, along with the brown sugar. Beat it until fully combined and then a bit longer. Unlike creaming room temperature butter and sugar, it won't get the same light and fluffy feel, but that's ok. Scrape down the sides of the bowl to ensure it's all getting mixed.
  2. Add the eggs, one at a time, beating well between additions. This is when your batter will start to look more familiar. Add the vanilla and cinnamon and beat well again. Add the baking powder, baking soda, and salt and stir until fully combined. Add the flour and stir until just incorporated. Add the oats and do the same, and ditto with the chocolate chips. You will have a nice, very stiff dough at this point.
  3. Preheat your oven to 350 degrees. Grease a 13x9 pan. Instead of dumping the entire bowl of dough into the pan, I take out scoops and place them around the pan. It's easier to then flatten them into an even-ish surface and retain the grease underneath it than it is if you do all the dough in one big glop. I use lightly floured (clean) fingers to press it down instead of a spatula because it seems to work better for me.
  4. Bake the bars for 35-40 minutes, until a cake tester comes out clean. Let them cool in the pan for an hour before cutting, then serve immediately or store in a sealed container for up to three days. If they last that long.

Link up your favorite recipes!  Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.


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Comments

  1. These look so tasty! I love anything with oats in them.

    • I’m with you! Oats make everything so chewy and yummy. I winged it and they worked out beautifully. I love it when that happens. I made a second pan, and they disappeared just as fast – at least I got to eat some that time though!

  2. I like the idea of using a scoop to distribute the dough more evenly in the baking dish so as to retain the greased surface. I am always looking for recipes like this because at our church the last half of the alphabet last names bring snacks for after the services on Sunday every 2nd and 4th Sunday of the month. This recipe is a definite winner!! Thanks, Michelle.

    • I hate it when I’ve gone through all the trouble of greasing a dish and making a great dessert and then it gets stuck in the pan in places. This seems to work for me – so I hope it does for you, too. And yes, I think your church would enjoy it. You bring in snacks a LOT! Ours is fortunately a little less often :)

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  1. [...] from Honest and Truly made these delicious Chocolate Chip Oat Bars, which can easily be adjusted for lactose-intolerant [...]

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