Chocolate Chip Oatmeal Cookie Bars
When I think of recipes from my childhood nothing stands out more than these Chocolate Chip Oatmeal Cookie Bars. Although the recipe didn’t start out being bars. My mother would make these for my brothers and I to enjoy after school, but after making a few batches scooping and shaping them into little balls, and my brothers and I devouring the entire batch in a matter of minutes. She questioned why she bothered shaping them into balls at all. With that Chocolate Chip Oatmeal Cookie Bars were born! Like most chocolate chip cookie recipes the base is incredibly versatile and you can add in any number of different treats. I’m particularly fond of adding chopped pecans.
Perfect for a last minute bake sale, after school snack, lunch box treat or a cozy day at home. I hope you enjoy these Chocolate Chip Oatmeal Cookie Bars as much as my family does. They are a crisp cookie, perfect for dunking in milk, cutting them into skinny bars make them easier to dunk.
Modifiers and substitutions will be at the bottom like always for anyone that needs to make adjustments. Possibilities include: Dairy-Free
Chocolate Chip Oatmeal Cookie Bars
Sure to be a hit with your family, nothing beats the comfort of fresh homemade chocolate chip cookies.
- ¾ cup Butter
- 1 cup Sugar (See Modifiers)
- 1 Egg
- 1 tsp Vanilla
- 1⅓ cup Flour
- 1 cup Quick Oatmeal
- ¼ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Chocolate Chips
Preheat oven to [wprm-temperature value=”350″ unit=”F”]. In a large bowl cream together the butter and sugar
Add the egg and vanilla, mix smooth
Mix in flour, oatmeal, baking soda and salt
Stir in the chocolate chips, I also added 1/2 cup chopped pecans because I love them!
Press the dough into a baking pan or sided cookie sheet. I strongly recommend using parchment paper or reusable baking sheets, non-stick pans are fine but you have to be careful later on when cutting the bars.
Press the dough to about ½" to ¾" thickness evenly across the pan, leaving about a 1" gap around the edges for the dough to expand as it bakes.
Bake for 15 minutes, edges should be golden and light brown. Cut into bars or squares while warm
Rylan’s Rating: 8/10 – a delicious, crisp cookie
Modifiers and Substitutions
Dairy – No issues here using a plant based butter or chocolate chips.
Sugar – I use Stevia in place of granulated sugar, but an inside secret for baking with stevia is to add about 1 tsp of molasses for every cup of stevia to add more depth to the flavour. Stevia has a distinct flavour that it gives to baking and I like adding molasses. I also recommend blending with a fork or small whisk, electric mixers have difficulty blending the butter and stevia. You could also use brown sugar in place of granulated white, or do a 50/50 mix of both.
Cauldron Corner
- Chocolate: Comfort, love, calm, beauty, moods, soften, trust, increase emotional energy
- Egg: Fertility, rejuvenation, mysteries, creation, knowledge, sacredness, wholeness, spirituality
- Sugar: Enhance, banishing, break evil, money, love
- Vanilla: Lust, Love, awareness, raise consciousness, boost energy
- Wheat: Conception, rebirth, fertility, abundance, prosperity, Goddess
- Salt: Protection, purification, barrier, shield
- Dairy: Positivity, joy, health, accomplishments, higher energies, inspiration