Oh I don’t know about you, but I ate waaaay too much during the during Super Bowl. I’m actually typing this post while I’m watching the second half and I’m pretty sure I’m going to have to be rolled out to our car. . . not even joking.
I seem to be on an oatmeal craze lately. Not sure why, but no one in my house seems to be complaining.
These Oatmeal Chocolate Chip Peanut Butter Bars are pretty fantastic. Full of oats, peanut butter, chocolate chips and peanut butter chips. They are currently one of my favorite bar cookies. Now the secret to these bars is to NOT OVERBAKE. The edges will just barely be a light golden brown and the center will look under baked, but take them out of the oven at that point because they will still continue to cook a little while they cool.
Grab a glass of cold milk and one of these and you will be loving life!
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole-grain old fashioned oats (not quick oats)
- ½ cup (8 tablespoons) butter, softened
- ⅓ heaping cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup peanut butter chips
- 1¼ cups chocolate chips (I used milk chocolate)
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan.
- In the bowl of an electric stand mixer, cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed and light in color, about 2-3 minutes.
- Add in the vanilla, egg and egg yolk. Mix together well.
- Stir in the flour, baking soda, salt and oats, mix until just combined and then add chocolate chips and peanut butter chips, gently mix.
- Roughly press the batter into the prepared pan. Bake for 16-17 minutes until lightly browned on the edges. The bars will still look pale and undercooked. DON'T OVERBAKE! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares
Recipe Source: Adapted slightly from Together As Family