Imagine sinking your teeth into a decadent, gooey cookie bar that combines the irresistible duo of chocolate and peanut butter, with the hearty texture of oats. These Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars are not just a dessert—they're a one-way ticket to pure bliss! Perfect for those moments when you crave something sweet but don't want to make an entire batch of cookies, this recipe delivers maximum flavor with minimal effort. Whether you're a busy home baker or a dessert enthusiast looking for a quick treat, these bars will become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 bars
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add creamy peanut butter to the butter-sugar mixture and mix until well combined. Then incorporate the egg and vanilla extract, beating until smooth and fully integrated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Gently fold in half of the chocolate chips into the cookie bar batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips across the top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cookie bars cool completely in the pan for about 30 minutes. Use the parchment paper overhang to lift the bars out of the pan.
- Once cooled, cut into 8 equal bars. Serve at room temperature and store in an airtight container for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect creamy texture.
- Don't overmix the batter—this can lead to tough, dense bars instead of tender, soft ones.
- Use parchment paper for easy removal and clean cutting of your bars.
- For extra indulgence, try using dark chocolate chips or adding a sprinkle of sea salt on top.
- Let the bars cool completely before cutting to help them set and maintain their shape.
- Store in an airtight container to keep them fresh and moist for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
