We made it through another week! And the best news of all: my sister comes to visit today! She is my identical twin, and to say we are “close” is an understatement. It’s really, really hard to live so far away from her! She started this blog with me several years ago, and although she doesn’t publish on here anymore she remains my main consultant. She tries all of my recipes and always gives me great feedback and ideas. We will surely be cooking some yummy things in the kitchen together this week, in between shopping trips and playing with our fun kids.
Weekends are my weakness when it comes to sweets. I usually go for cookies or bars of some sort because I can always count on having the ingredients on hand. These Oatmeal Chocolate Chip Cookie Bars were everything I hoped they would be. Chewy, chocolate-y oat goodness in every single bite! I used half semi-sweet chocolate chips and half milk chocolate–craaazzy I know– and they were SOO good. If you don’t already have a fancy treat planned for your special someone this weekend (like raspberry bread pudding or Oreo Cheesecake Bites), these Oatmeal Chocolate Chip Cookie Bars will surely be a huge hit!
- 1 cup butter at room temperature
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups chocolate chips (semi-sweet, milk chocolate, or a little bit of both!)
- Preheat oven to 350 degrees F. Grease a 9 x 13 in. pan with cooking spray.
- In a large bowl cream together well the butter, brown sugar, and white sugar. Add the eggs one at a time, mixing after each addition. Add the vanilla.
- Gently stir in the salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips, just until combined.
- Spread 1/2 of the mixture into the prepared pan. Sprinkle remaining cup of milk chocolate chips on top. Carefully press remaining cookie mixture on top of chocolate. Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Adapted from All Recipes