Oatmeal Chocolate Chip Peanut Butter Bars
Total TimePrep: 15 min. Bake: 20 min. + cooling
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large Eggland's Best egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup confectioners' sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons milk
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
- Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
- Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Nutrition Facts1 bar: 90 calories, 5g fat (2g saturated fat), 9mg cholesterol, 71mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
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Apr 11, 2019
I’ve made these a few times and they always come out perfectly and get lots of compliments. The only thing I do differently is bake a couple of minutes left. They’ve never turned out dry or crumbly, always chewy, soft, and very flavorful. Perfect easy dessert to take somewhere. Definitely in my “keep” file!
Jan 26, 2019
These are the worst bars I’ve ever made. Came out dry, flavorless and I ended up just throwing them away. They should bake for half the time, and even though I stirred in the chocolate chips instead of putting them on top, they weren’t tasty at all. I’m not sure what kind of bars or desserts the five star reviewers are used to but these were utter crap. Won’t be trusting recipes with five stars on this site.
Dec 27, 2018
These were plenty moist on the crumbly side. They were just so-so and the icing was nothing special.
Oct 23, 2018
I tried this recipe after I read some of the reviews. A lot of the people who didn't like it noted it was dry. They came out pretty good with some tweaks. I increased both the peanut butter and rolled oats to 3/4 cup because there simply wasn't enough cookie dough to fill out a 13 x 9" pan. I also used only brown sugar and reduced the baking time to 15 minutes to keep them moist. It is a very thin cookie and baking for 20 minutes is asking for trouble. Some people might like a crunch in their cookie, but I prefer mine soft and chewy with teeny bit of snap to the crust.
Jan 21, 2018
Delicious, easy recipe, I prefer to add the chocolate chips into the batter instead of sprinkling on top. Yummy.
Sep 1, 2017
Its Sept. 1, 2017 and I made these this morning and they are wonderful. and I will make them again.
Jul 22, 2017
We love these bars. They're so easy to fix!!
Jul 22, 2017
These bars arecso good and easy to prepare!
Jul 21, 2017
I always make these exactly as the recipe states, but sometimes use chunky peanut and sometimes use creamy. Also, I sometimes use old fashioned oats. Always delicious and get rave reviews. This is my go to recipe when I want a quick, impressive cookie to share. Thank you for this recipe that makes me look like an awesome baker!
Jun 17, 2017
Will probably comment again after they're out of the oven! Just wanted to comment that I doubled the recipe and am baking them in a jelly roll pan. I'm not going to ice them, and I mixed the chocolate chips in with my flour mixture and added them all together. My grandmother always did that, saying that the flour coated the chips, helping them to distribute evenly throughout the dough! More after their baked! They smell heavenly!