Chewy Chocolate-Chip Oat Bars
You guys wouldn't believe how long I've gone without baking. It's been weeks since we've had homemade baked goods in our apartment! And while my thighs may be thankful, I really missed my time spent mixing things up in the kitchen. Since Evan and I are heading out of town at the end of this week for a little getaway, I thought it would be good to make some portable treats to take along with us!
This cookie bar recipe is the result of a couple different goals: 1) trying to use up ingredients I already have in my kitchen since we're moving soon, and 2) trying to come up with something a little more interesting than my usual go-to treats. Evan loves chocolate chip cookies, and I figured that the best way to try something new would be to start with a recipe known to be tried and true. I've been using the Nestlé Tollhouse recipe for chocolate chip cookies since high school – yes, the one on the back of the bag of chocolate chips – and I still think it's the best for the classic cookie.
With that said, I started with Nestlé recipe for chocolate chip cookies, and added in a few other elements I thought would be good for the texture and taste. I happened to have instant oats, as well as some crisped-rice cereal left over from making Rice Krispies Treats for my coworkers last week, so into the batter they went! The only adjustment I made to the original recipe was cutting back the flour a little to make up for the extra additions – no one wants a dry cookie.
The unexpected thing that happened with these cookie bars was that the rice cereal didn't actually add a crispy crunch. It added to the chewiness instead! Each piece of cereal became a chewy morsel, adding an interesting element to the texture. I love when cookies (and brownies for that matter) are chewy instead of cakey – the chewier, the better – so for me, this was a magical discovery!
CHEWY CHOCOLATE-CHIP OAT BARS
Prep Time: 20 minutes
Bake Time: ~25 minutes
Makes about 24 bars (one 9x13 pan)
Ingredients
2 cups flour 1 t baking soda 1 t salt
½ cup quick oats 1 cup butter, softened ¾ cup sugar ¾ cup brown sugar 1 t vanilla extract 2 eggs 1 cup mini semi-sweet chocolate chips (make it heaping if you'd like!)
¾ cup crisped rice cereal
Directions
Preheat oven to 350 F. Lightly grease a 13 by 9-inch baking pan (I use a nonstick metal pan).
In a medium bowl, combine the flour, baking soda, salt, and oats. In a large bowl, cream the butter, sugar, brown sugar, and vanilla. Add the eggs and mix well. Gradually mix in your dry ingredients into the wet ingredients until thoroughly combined.
Add the chocolate chips and crisped rice cereal to the batter, and stir in until they're evenly mixed throughout the batter.
Spread the dough into your prepared 13 by 9 pan. Bake for 22 to 25 minutes, or until golden brown around the edges and cooked through in the middle – I recommend testing with a toothpick or cake tester. Cool the pan on a wire rack. When completely cool, cut into about 24 bars.
Note: I also sprinkled some chocolate chips on top of mine because 1) it makes them prettier for their photoshoot and 2) why not?
Happy Eating,
Natalie