Peanut Butter Chocolate Chip Cookie Oat Bar

This Peanut Butter Chocolate Chip Cookie Oat Bar is soft, chewy, and chocolatey. Made in a large baking pan, it's perfect for groups and get-togethers because it serves 24 and it's easy to make and then bring along with you right in the baking dish.

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• Why you'll love this recipe
• Ingredients
• Instructions
• Tips for making this recipe
• Serve with ice cream
• Storage
• More cookie recipes
• FAQs
• Recipe

This is a delicious peanut butter cookie dessert made with oats and chocolate chips. If you're a fan of the peanut butter chocolate combo, as I am, then you'll love this easy cookie bar.

For more peanut butter and chocolate combos, try peanut butter chocolate Rice Krispie treats, chocolate peanut butter overnight oats, or peanut butter chocolate custard toast. For an easy dessert, try no bake chocolate peanut butter oat cookies.

Why you'll love this recipe

• Peanut butter and chocolate are a classic flavor combination.
• Easy to mix: I mix this in just one bowl.
• Oats provide fiber and a delicious chewy texture.
• Makes 24 squares - enough for a crowd! This square is also not delicate, making it easy to transport to group get-togethers.

Ingredients

See the recipe card for exact amounts.

Cookie bars and made with the same ingredients as cookies but with a few changes. I like the butter on the softer side for a chewier texture. And there is no scooping involved.

• butter and peanut butter: soft creamy peanut butter and softened (not melted) butter help provide flavor and achieve chewy texture.
• white sugar and brown sugar for flavor and soft texture.
• eggs, flour, vanilla, and baking powder: basic baking ingredients for structure, flavor, and lift.
• oats: I'll say it again, adds chewiness. And a hearty bite.
• chocolate chips: I use regular chocolate chips, you could use dark chocolate chips, bigger chocolate chunks, or try peanut butter chips to skip the chocolate.

Instructions

To start cookie dough, cream the room-temperature butter and the peanut butter together. They'll combine into a super, creamy mix.

Add the sugars and mix them into the butter mix for a few minutes.

Then add the eggs and vanilla and mix again.

Next, add the dry ingredients. You can mix the oats, flour, and baking powder in a separate bowl if you like, but I always just pile them in. I just add the baking powder last and then mix it into the flour a bit with a fork.

Mix the dry ingredients in until combined and then add the chocolate chips.

Press the dough into the prepared baking pan, smoothing the top out with a wet spoon.

Bake for 20-25 minutes. Let cool for about 10-15 minutes in the pan and then lift out with the parchment paper and let cool completely on a cooling rack.

Cut into 24 and serve or refrigerate.

Tips for making this recipe

• Soft butter and creamy peanut butter help achieve a chewy texture. Make sure to let the butter sit out of the fridge, at room temperature for at least an hour before mixing.
• Don't overmix the dough to help prevent a tough cookie dough.
• Parchment paper is key to removing the bar from the pan for slicing. You can also slice it while it's still in your pan if you're not worried about marking the bottom of your pan with knife marks.

Serve with ice cream

For a decadent dessert serve these cookie bars with ice cream. Try chocolate peanut butter ice cream, butter pecan ice cream, Oreo cookie ice cream, or mint chocolate chip ice cream.

Storage

Store at room temperature, covered for 5-6 days.

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