Ingredients
Equipment
Method
Step 1: Brown the Butter and Prepare the Pan
- First, preheat your oven to 350°F (180°C). Prepare a 9x13 inch pan by lightly greasing it or, for best results, lining it with parchment paper. Leave a little parchment overhang on two sides to create a sling, which makes removing the bars later incredibly easy.
- Next, make the browned butter. Place the butter in a light-colored saucepan over medium heat. Let it melt completely, then continue to cook as it foams and sputters. Swirl the pan occasionally. Soon, you will see little golden-brown bits form at the bottom and smell a wonderful, nutty aroma. Immediately remove it from the heat and pour it into your large mixing bowl to cool for about 10 minutes.
Step 2: Mix the Dough
- To the bowl with the slightly cooled browned butter, add the light brown sugar and granulated sugar. Using a hand mixer or stand mixer, beat until the mixture is smooth and combined. It will look darker and denser than when using softened butter, which is completely normal.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- In a separate medium bowl, whisk together the salt, baking soda, baking powder, all-purpose flour, and old-fashioned rolled oats. Add this dry mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix. Finally, fold in the chocolate chips with a spatula.
Step 3: Press and Bake
- Transfer the dough to your prepared 9x13 inch pan. The dough will be thick and sticky. To press it evenly, I suggest using a greased spatula or slightly damp hands to gently push it into the corners.
- Bake for 25 to 30 minutes. You will know the bars are done when the edges are golden brown and just beginning to pull away from the sides of the pan. The center should look set and no longer appear wet or doughy.
Step 4: Cool Completely
- This step is critical for perfect bars. You must allow the oatmeal chocolate chip bars to cool completely in the pan before cutting. This takes at least 2 hours. This rest time allows the bars to set up properly, ensuring you get clean, neat squares that do not fall apart.
Nutrition
Notes
For truly perfect bars, ensure they cool completely for at least 2 hours before cutting to help them set and prevent crumbling. Use a parchment paper sling for easy removal from the pan. Room temperature eggs blend more smoothly into the batter. Avoid overmixing the flour to keep the bars tender. For a gourmet touch, sprinkle flaky sea salt on top immediately after baking to enhance the chocolate and caramel flavors. Store cut bars in an airtight container at room temperature for up to 4 days. These bars freeze wonderfully; wrap individual squares tightly in plastic wrap and freeze in a freezer-safe bag or container for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.