As fall is here and winters are approaching, I feel like having ooey-gooey-falling-apart-in-your-mouth chocolate bars. And what's better than some soft, chocolatey oatmeal bars that you can eat out of the pan itself? You can share (or not) with others easily too.
Ingredients For CC Oatmeal Cookie Bars
All-Purpose Flour and Oats – Just the regular all-purpose white flour that you likely already have in your pantry, also some old-fashioned oats
Sugar – Use both granulated white and brown sugar for these bars for the classic cookie taste
Eggs, Butter, Baking soda, vanilla, and loottss of chocolate– You’ll also need these other common ingredients that you probably already have in your kitchen.
How to make the bars?
Mix butter and both the sugars, add the egg, and vanilla, mix again
Fold in the flour, baking soda, oats, and chocolate gently.
Bake in a prepared loaf tin
And you're done
Substitutions:
You can totally sub 1:1 gluten-free flour and gluten-free oats.
You can sub eggs for egg replacers or 1T ground flax seeds+3T water.
You can also use vegan butter instead of regular butter
Yield: 5-10 bars
Ingredients:
1/4 cup (55g) Unsalted Butter,metled 1/4 cup (50g) Granulated sugar 1/4 cup (50g) Brown sugar 1 Small Egg (or egg replacer)
1t Vanilla extract 1/2 cup (60g) Plain Flour 1/4 cup (50g) Oats
1/2t Baking soda 1/2 cup (75g) Chocolate chips/chunks
Flaky sea salt (optional)
Instructions:
Preheat oven to 180 C (350 F). Grease and line with parchment paper a loaf pan and set aside.
In a large bowl, mix together melted butter and both the sugars until thoroughly combined, then add the egg and vanilla and mix well.
Add the flour, oats, baking soda and gently mix until almost combined.
Add the chocolate (reserve a handful), finish mixing until no dry ingredients are visible.
Transfer the dough to the lined loaf pan, flatten and distribute all through the pan using an offset spatula (or a spoon), top with the remaining chocolate
Bake for 30 min, sprinkle with flaky salt when fresh out of the oven. Allow cooling completely before removing from pan and cutting.
Notes:
You can store any leftovers covered in an airtight container for up to 5 days.
These bars freeze very well, once completely cooled, place them in a ziplock or in a freezer-safe box. Can be frozen for up to 3 months.
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