Description
These peanut butter chocolate chip oatmeal cookie bars are chewy, soft, and packed full of all the good stuff! Baked in a 9×13” pan, these cookie bars are an easy crowd pleaser!
Ingredients
Scale
- 226 (1 cup) unsalted butter
- 264 gm (1 cup) creamy peanut butter (not natural or organic)
- 240 gm (1 cup, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 219 gm (1 3/4 cups, spoon and leveled) all-purpose flour
- 80 gm (1 cup, spoon and leveled) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 220 gm (1 cup) semisweet chocolate chips, plus more for sprinkling
- 165 gm (3/4 cup) peanut butter chips, plus more for sprinkling
- Optional garnish: flakey salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13″ baking pan with non-stick spray and line with parchment paper; set aside.
- Melt the butter in a small saucepan set over medium heat, stirring occasionally. Add the warm melted butter and peanut butter to the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer on low speed and whisk until the butter and peanut butter are fully combined.
- Add the brown sugar and granulated sugar to the bowl and mix on medium speed until combined. Next, mix in the eggs and vanilla extract. Switch to the paddle attachment on your mixer.
- In a separate bowl, add the flour, oats, baking soda, baking powder, kosher salt, and cornstarch, and whisk to combine. Add the dry ingredients to the peanut butter mixture and mix on low speed until just combined.
- Add the chocolate chips and peanut butter chips to the bowl and mix on low speed for just a few seconds until the chips are evenly distributed throughout the dough.
- Pour the dough into the prepared pan and smooth into an even layer. Sprinkle additional chocolate and peanut butter chips over the top, along with flakey salt, if using.
- Bake until golden brown and the center is set but still has a little “wiggle” to it, about 30 to 34 minutes. I like to under-bake these just slightly as the will continue to bake and set as they cool in the pan. Don’t overbake these!
- Allow to cool in the pan completely before cutting into squares.
Notes
Storage: Keep leftovers in an airtight container at room temperature for 3 to 5 days.