OATMEAL CHOCOLATE CHIP BARS
These oatmeal chocolate chip bars are a delicious treat. They're thick and chewy, full of sweet chocolate chips, and perfect for any occasion. Bonus that they're very easy to make!
Provided by Kristen Stevens
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees. Butter a 9x9 or 9x13 baking dish then lightly dust it with flour.
- Cream the butter, brown sugar, and granulated sugar in a large bowl or stand mixer until light and fluffy, about 2 minutes.
- Add the eggs, milk, and vanilla and beat until combined.
- Add the flour, rolled oats, baking soda, and salt and stir until mostly mixed using a wooden spoon. Add ¾ cup of both the chocolate chunks and chocolate chips and stir until they are mixed into the batter.
- Transfer the batter to the baking dish and gently press the top down so that it is smooth. Top with the reserved ¼ cup of both the chocolate chunks and chocolate chips.
- Bake for 20-25 minutes if using a 9x13 inch pan or 25-30 minutes if using a 9x9 inch pan. The edges should be golden and the center not wiggly if you shake the pan. Let the bars cool completely before cutting them into squares.
Nutrition Facts : Calories 364 kcal, Carbohydrate 43 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 56 mg, Sodium 298 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
DOUBLE CHOCOLATE-OATMEAL BARS
Delicious cookie bars you can make ahead! Store airtight with wax paper between layers at room temp for up to 5 days or freeze up to 3 months. This is a favorite with my girls!
Provided by MelodyOHare
Categories Bar Cookie
Time 1h
Yield 48 Bars
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Line a 13x9-inch baking pan with foil, letting ends extend about 2 inches above pan.
- Lightly coat with nonstick spray.
- FILLING: Microwave milk and chocolate in a 1-qt glass measure on high until steaming hot.
- Let stand 1 minute until chocolate melts and mixture is well blended and thickened.
- Stir in vanilla.
- Put next 5 ingredients in a large bowl: beat with mixer until fluffy.
- Add flour; beat just until blended.
- Stir in oats (mixture will be crumbly).
- Press 2/3 firmly over bottom of pan.
- Spread evenly with chocolate mixture, then sprinkle with remaining oat mixture and the M&M's.
- Bake 25 to 30 minutes until lightly browned on top.
- Cool in pan on a wire rack.
- Lift foil by ends to cutting board.
- Cut into 48 bars.
Nutrition Facts : Calories 126.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 13, Sodium 66, Carbohydrate 17.1, Fiber 0.9, Sugar 10.1, Protein 2.1
DOUBLE CHOCOLATE CHIP OATMEAL BARS
Make and share this Double Chocolate Chip Oatmeal Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 32m
Yield 16 to 20 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Grease a 9x13 baking pan.
- Cream butter or margarine with both sugars.
- Add egg and mix well.
- Add vanilla and continue mixing.
- Sift together flour soda, baking powder and salt.
- Add to creamed ingredients, mix well.
- Add oats and continue mixing.
- Add 1 cup chocolate chips until well blended.
- With a large spoon, drop six large mounds into prepared baking pan.
- Cut a piece of plastic wrap large enough to cover pan.
- Place plastic wrap over mounds and press with your hand to spread the dough evenly; cover the entire pan with dough.
- Remove plastic wrap.
- Bake at 350° for 15-17 minutes or until light brown--Do not over bake.
- Remove pan from oven and turn off oven.
- Sprinkle the remaining 1 1/2 to 2 cups chocolate chips over the baked bars.
- Return to cooling oven for 30 seconds.
- Remove pan from oven.
- Use a plastic spatula to spread the melted chocolate until it completely covers the bars.
- Place in refrigerator until chocolate is cold and firm.
- Cut into squares.
OATMEAL COOKIE BARS
These are easily the best homemade oatmeal cookie bars we've ever had, and that's really saying something! This recipe is simple to make and has all the essentials - chopped nuts, chocolate chips, high quality Gold Medal™ flour, and whole-grain oats. We love the ease of making oatmeal cookie bars because they have the chewy texture and flavor of an oatmeal cookie, but they take only 10 minutes to prep and use only one pan in the oven. Add extra indulgence by drizzling a little melted chocolate over these once they are cool and before you cut out the bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
- Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg
DOUBLE CHIP BARS
"Our two children love these sweet, rich dessert bars," writes Victoria Lowe of Lititz, Pennsylvania. "They go together so quickly that I can even make them on hectic days."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE CHOCOLATE OATMEAL BARS
Yummy oatmeal and chocolate mix nicely together to make a crowd-pleasing square perfect for potlucks or cookie exchanges.
Provided by Patti82
Categories Desserts Cookies Bar Cookie Recipes
Time 2h18m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a 9-inch square baking dish with cooking spray.
- Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
- Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
- Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 284 calories, Carbohydrate 25.3 g, Cholesterol 30.5 mg, Fat 19.7 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 10.2 g, Sodium 122.7 mg, Sugar 13.3 g
DOUBLE CHOCOLATE CHIP OATMEAL COOKIES
Double your indulgence with these double chocolate chip oatmeal cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Combine flour, ground oats and baking soda in a medium bowl. Set aside. Beat butter with an electric mixer on medium speed for 45 to 60 seconds in an extra large mixing bowl. Add the sugar and brown sugar and beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla extract until combined. Slowly fold in flour mixture in several batches. Stir in chocolate chips and white chocolate chips with a wooden spoon.
- Place dough by rounded tablespoons, 2 inches apart, onto parchment lined cookie sheets. (About 15 cookies per baking sheet.)
- Bake in center of oven for 10-12 minutes or until the edges are set. Place cookie sheet on cooling rack for 2 minutes to cool. Slide the parchment sheets with baked cookies onto wire racks and cool completely.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 17.1 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 20.4 mg, Sugar 10.5 g
DOUBLE CHOCOLATE BARS
"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.
Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE OATMEAL COOKIES
One thing we know about baking is that one kind of chocolate never seems to be enough. That's why we doubled the chocolate in our chocolate oatmeal cookies to make double chocolate oatmeal cookies instead! These deliciously chewy oatmeal cookies have both coco and chocolate chips, giving you plenty of chocolate in every bite. Our simple chocolate oatmeal drop cookies recipe is easy to mix up and bake, no need to roll or refrigerate your dough. We suggest doubling the recipe if you are planning on sharing these cookies because they are a favorite and tend to go fast!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 8 g, TransFat 0 g
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