Chewy Chocolate Chip Peanut Butter Oatmeal Bars

Introduction

There are few flavor combinations as comforting and universally loved as chocolate, peanut butter, and oatmeal. These Chocolate Chip Peanut Butter Oatmeal Bars combine the satisfying chewiness of an oatmeal cookie with the rich, creamy flavor of peanut butter, all studded with melting chocolate chips. They are hearty enough to serve as a quick breakfast on the go, robust enough for an afternoon snack, and decadent enough to satisfy any dessert craving. This recipe is straightforward, requiring basic pantry staples, and yields a thick, substantial bar that is perfect for meal prepping or sharing at a gathering.

Ingredients

1 cup (225g) unsalted butter, softened
1 cup (200g) packed light brown sugar
½ cup (100g) granulated sugar
½ cup (120g) creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 ½ cups (185g) all-purpose flour
2 cups (180g) rolled oats (old-fashioned, not instant)
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (250g) semi-sweet chocolate chips (plus extra for topping)

Step-by-step Preparation

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal later.
Tip: The parchment paper sling is essential for lifting the cooled bars out cleanly before slicing.
Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add the peanut butter and mix until fully incorporated. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, rolled oats, baking soda, and salt.
Tip: Ensure the baking soda and salt are evenly distributed to guarantee a good rise and even flavor.
Form the Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix once the flour is added. Fold in 1 ½ cups of the chocolate chips by hand.
Press and Bake: Transfer the dough to the prepared baking pan. Use the back of a spatula or your hands (lightly dampened for less sticking) to press the dough firmly and evenly into the pan. Sprinkle the remaining chocolate chips over the top. Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set.
Tip: The bars will look slightly underdone in the center when you pull them out; this ensures they stay moist and chewy.
Cool and Slice: Allow the bars to cool completely in the pan (about 2 hours) before using the parchment paper overhang to lift them out. Slice into 12 to 16 squares.

Nutritional Information

While these are certainly a treat, they offer some redeeming qualities! Based on 16 servings, each bar contains approximately 280-300 calories. The inclusion of rolled oats provides significant dietary fiber, aiding digestion and promoting satiety. Peanut butter contributes healthy fats and protein, making these bars a great source of sustained energy, perfect for pre- or post-workout fuel.

Storage

Store leftover Chocolate Chip Peanut Butter Oatmeal Bars in an airtight container at room temperature for up to 4 days. If you prefer them to last longer or live in a humid environment, they can be refrigerated for up to 1 week. For long-term storage, wrap individual bars tightly in plastic wrap and place them in a freezer bag; they will keep well for up to 3 months. Thaw frozen bars at room temperature or warm them briefly in the microwave for a fresh-baked texture.

Conclusion

These bars are the ultimate comfort food—simple, satisfying, and bursting with classic flavor. They pair beautifully with a cold glass of milk or a steaming cup of coffee. For a truly decadent dessert experience, try warming a bar slightly and topping it with a scoop of vanilla ice cream. Feel free to experiment with variations, such as adding a handful of chopped walnuts or substituting milk chocolate chips for white chocolate chips.