Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick cooking spray. For even easier removal, you can line the pan with parchment paper, leaving a slight overhang on the sides to use as a handle later.
- In a large mixing bowl, beat together the softened butter, creamy peanut butter, white sugar, and brown sugar. You can use an electric hand mixer or a whisk, but make sure the mixture is light, fluffy, and well-combined.
- Add the egg and the vanilla extract to the creamed mixture. Beat again until the egg is fully incorporated and the batter looks smooth and glossy.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix at this stage.
- Fold in the rolled oats and the chocolate chips. Use a folding motion to ensure the oats and chocolate are evenly distributed throughout the thick dough.
- Transfer the dough into your prepared baking pan. Use a spatula or dampened fingers to press the dough into an even layer, reaching all the corners. Bake in the center rack of the oven for 23 to 26 minutes, or until the edges are a light golden brown and the center is set.
- Remove the pan from the oven and place it on a wire rack. It is vital to let the bars cool completely in the pan before slicing them into 16 squares. This allows the structure to set so they don’t fall apart.
- Cook Time: 40 minutes
- Diet: Vegetarian