Chewy Oat Cookie Bars (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 large eggs
02 -
1 tablespoon vanilla extract
03 -
1/2 cup granulated sugar
04 -
1 cup light brown sugar
05 -
1 cup butter, softened
→ Dry Ingredients
06 -
1 teaspoon kosher salt
07 -
2 cups rolled oats (old-fashioned)
08 -
1 teaspoon baking soda
09 -
1 teaspoon ground cinnamon
10 -
1 teaspoon baking powder
11 -
1 1/2 cups all-purpose flour
→ Mix-ins
12 -
1/2 cup walnuts
13 -
3/4 cups raisins
14 -
1/2 cup semi-sweet chocolate chips
# Instructions:
01 -
Set your oven to 350°F. Grab a 9×13-inch pan, line it with parchment, and spray it lightly with nonstick spray. Put it aside.
02 -
Use a stand mixer with a paddle attachment. Blend softened butter, brown sugar, and white sugar on medium for about 2 minutes. Toss in the eggs, vanilla, salt, cinnamon, baking soda, and baking powder. Keep mixing until it’s smooth, scraping the sides here and there.
03 -
Switch the mixer to low speed and slowly add the flour and oats. Mix just enough to bring everything together.
04 -
With a spatula, fold in the chocolate chips, raisins, and walnuts until they’re spread out evenly.
05 -
Press the dough into the lined pan and bake for roughly 20-25 minutes. The edges should look golden and firm.
06 -
Let the bars cool all the way before cutting them so they don’t fall apart.
# Notes:
01 -
You can use quick oats instead of rolled oats for a slight texture change.
02 -
The middle might seem underbaked but firms up as it cools.
03 -
Keep refrigerated in an airtight container for 4-5 days.
04 -
Freeze them separated by parchment for 2-3 months.