Oatmeal Chocolate Chip Bars That Stay Soft for a Week — Ready in 30 Minutes
These soft and chewy oatmeal chocolate chip bars are quick to make and stay fresh for over a week. Perfect for snacks or bake sales.
Equipment
- 9 x 13 inch baking pan
- Cooking spray
- Medium Bowl
- Large Bowl
- Whisk
- Electric Mixer
- Spatula
- Airtight container
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour Standard all-purpose gives the best structure.
- 1 teaspoon baking soda Make sure it's fresh.
- 1/2 teaspoon salt If using salted butter, cut to 1/4 tsp.
- 1 teaspoon cinnamon Don't skip; brings out oat flavor.
- 14 tablespoons unsalted butter Softened to room temperature.
- 3/4 cup brown sugar Pack firmly.
- 1/2 cup granulated sugar Helps edges crisp.
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract Pure vanilla preferred.
- 3 cups quick cook oats Quick oats give soft texture.
- 1 cup milk chocolate chips Milk chocolate recommended, but any works.
Instructions
- Preheat and prep: Set your oven to 350°F and lightly spray your 9 x 13 inch pan with cooking spray. If you want the cleanest slices, line the pan with parchment paper, leaving a little overhang on two sides to use as a sling later.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures the leavening and spice are evenly distributed so you don't get a pocket of baking soda in one bite.
- Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy — about 3 to 4 minutes with a hand mixer. It should look pale and slightly airy. This step is crucial for the texture, so don't rush it.
- Add the eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then beat in the vanilla extract. The mixture should look smooth and glossy.
- Add the dry ingredients: Pour the flour mixture into the wet ingredients. Beat on low speed just until the flour disappears into the batter, then increase the speed for a few seconds until everything is evenly combined. Overmixing at this stage will develop too much gluten and make the bars tough.
- Fold in the oats and chips: Gently stir in the quick oats and milk chocolate chips with a spatula until they're evenly distributed. The dough will be thick and a little stiff. Press the batter evenly into the prepared baking dish. I use a flat-bottomed measuring cup or my hands (lightly greased) to press it firmly into the corners. This prevents air pockets and gives you a uniform bar.
- Bake to golden perfection: Bake for 25 minutes, or until the edges are a deep golden brown and the center looks set and slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. If you see wet batter, give it another 2 to 3 minutes.
- Cool, cut, and enjoy: Let the bars cool completely in the pan on a wire rack. This is the hardest step — I know — but warm bars will crumble when you cut them. Once cool, slice them into squares or rectangles. Store in an airtight container for up to two weeks.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Freeze the whole baked slab or individual bars for up to 3 months. Thaw at room temperature for 30 minutes. Reheat in microwave for 10-15 seconds or in a 300°F oven for 5 minutes.