Oatmeal Peanut Butter Chocolate Chip Bars

Chocolate Chip Peanut Butter Oatmeal Bars

I don’t know what else to say except that oatmeal, chocolate chips, and peanut butter need to be a thing. In bar form.

These delicious oatmeal peanut butter chocolate chip bars are a cinch to throw together and even though I love me some cookies, sometimes I want to weep at the simple possibilities cookies-in-bar-form provide. I love bar cookies. Love, love, love them. I love them. Sorry to be so vague about it, but I really love them.

Chocolate Chip Peanut Butter Oatmeal Bars

These bars are adapted from another favorite, these oatmeal chocolate chunk bars, but are a bit different. Besides the obvious addition of peanut butter and peanut butter chips, these bars are really soft and slightly lighter in texture.

Embrace bar cookies. If you haven’t yet (you poor thing!), how about you start with these?

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Oatmeal Peanut Butter Chocolate Chip Bars

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup (8 tablespoons) butter, softened
  • 1/3 cup peanut butter, creamy or crunchy
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup peanut butter chips
  • 1 cup chocolate chips, semisweet, bittersweet or milk

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
  3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
  4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
  5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don’t overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.

Notes:

This recipe easily doubles for a large, rimmed baking sheet (the 11X17-inch size). Some people don’t like just using an egg yolk (in addition to the whole egg). You can try using two large eggs, but the bars may be slightly more cakey and a bit drier.

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Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite Oatmeal Chocolate Chunk Bars)