Brown Butter Oatmeal Chocolate Chip Cookie Bars.
There’s something incredibly comforting about cookie bars, especially when they come packed with the rich flavors of brown butter, wholesome oats, and gooey chocolate chips. These Brown Butter Oatmeal Chocolate Chip Cookie Bars are a delightful twist on the classic chocolate chip cookie, offering a chewy texture with a nutty, caramel-like depth from the brown butter. Perfect for a snack, dessert, or even a breakfast treat, these bars are sure to become a favorite in your home.
Why Brown Butter Oatmeal Chocolate Chip Cookie Bars. is Worth Your Time
Let’s face it, cookie bars are a genius invention. They combine the best of cookies and brownies, making them incredibly easy to make and even easier to share. What sets these Brown Butter Oatmeal Chocolate Chip Cookie Bars apart is the rich, nutty flavor that brown butter brings to the table. The use of old-fashioned oats adds a lovely chewiness and a hint of wholesome goodness, while the chocolate chips provide that classic sweetness we all love. Plus, they come together in one bowl, making cleanup a breeze! Once you taste these, you’ll wonder how you ever lived without them.
What Goes In
- 1 stick salted butter – This is the star ingredient that gets browned for a nutty flavor.
- 3 cups old fashioned oats – Adds chewiness and texture.
- 2 cups almond flour – Gives a lovely nutty flavor and helps bind the bars.
- 1 teaspoon baking soda – Helps the bars rise slightly while baking.
- 1 teaspoon salt – Balances the sweetness and enhances flavors.
- 1/2 cup coconut oil, melted – Keeps the bars moist and adds a subtle coconut flavor.
- 1/2 cup maple syrup – Natural sweetener that adds a delicious depth of flavor.
- 2 large eggs, at room temperature – Binds the ingredients and provides richness.
- 2 teaspoons vanilla extract – Adds warmth and enhances the overall flavor.
- 1 1/2 cups semi-sweet or dark chocolate chips – The gooey chocolate goodness that brings everything together.
Gear Up: What to Grab
- Mixing bowls – You’ll need at least two for this recipe.
- Whisk – For combining your wet ingredients smoothly.
- Rubber spatula – Perfect for mixing in the oats and chocolate chips.
- Baking pan (9×13 inch) – This is where all the magic happens.
- Parchment paper – Helps with easy removal of the bars after baking.
Step-by-Step: Brown Butter Oatmeal Chocolate Chip Cookie Bars.
Step 1: Brown the Butter
Start by placing the stick of salted butter in a saucepan over medium heat. Allow it to melt, stirring frequently. You’ll notice it start to foam and bubble; keep stirring until it turns a golden brown color and has a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the browned butter, melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk until well combined and smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the almond flour, baking soda, salt, and old-fashioned oats until evenly mixed.
Step 4: Combine All Ingredients
Gradually add the dry mixture to the wet mixture, stirring with a rubber spatula until just combined. Fold in the chocolate chips gently, being careful not to overmix.
Step 5: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later. Pour the cookie bar mixture into the pan and spread it evenly.
Step 6: Bake
Bake in your preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Cool and Slice
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the bars out of the pan and let them cool completely on a wire rack before slicing into squares or bars.
Customize for Your Needs
- Nut allergies? – Substitute almond flour with regular all-purpose flour or oat flour.
- Chocolate lover? – Use a mix of chocolate chips and chunks for varied texture.
- Want to add some fruit? – Toss in some dried cranberries or chopped nuts for extra flavor.
- Healthier version? – Reduce the amount of maple syrup or use a sugar substitute.
Common Errors (and Fixes)
- Bars are too dry – Ensure you’re measuring your ingredients accurately and don’t overbake.
- Not enough flavor – Always use high-quality vanilla extract and check your butter for freshness.
- Bars crumble when cutting – Let them cool completely before slicing, as this helps them set properly.
- Chocolate chips sink to the bottom – Try tossing them in a bit of flour before adding to the batter; this helps them stay suspended.
Cooling, Storing & Rewarming
To ensure the best texture, let your Brown Butter Oatmeal Chocolate Chip Cookie Bars cool completely before slicing. Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To rewarm, simply pop them in the microwave for a few seconds or enjoy them cold; they’re delicious either way!
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used, they will create a softer texture. Old-fashioned oats provide a nice chewiness that enhances the bar’s overall texture.
Can I make these cookie bars ahead of time?
Absolutely! You can bake them a day or two in advance. Just store them in an airtight container to keep them fresh.
What can I substitute for maple syrup?
You can use agave nectar, honey, or brown sugar as an alternative, but each will slightly change the flavor and texture of the bars.
Can I add nuts to the recipe?
Yes! Feel free to add your favorite nuts, such as walnuts or pecans, for added crunch and flavor. Just be sure to chop them roughly before folding them into the batter.
Wrap-Up
In just a few simple steps, you can whip up a batch of these indulgent Brown Butter Oatmeal Chocolate Chip Cookie Bars that are sure to impress your family and friends. Their warm, gooey chocolate center with the nutty undertone of brown butter makes these bars a standout treat for any occasion. Whether you’re enjoying them fresh out of the oven or packing them for lunch, they are the perfect blend of satisfying and delicious. So roll up your sleeves, gather your ingredients, and get ready to bake your new favorite dessert!
Brown Butter Oatmeal Chocolate Chip Cookie Bars.
Ingredients
Equipment
Method
- Start by placing the stick of salted butter in a saucepan over medium heat. Allow it to melt, stirring frequently until it turns a golden brown color and has a nutty aroma (5-7 minutes). Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk until well combined and smooth.
- In another bowl, whisk together the almond flour, baking soda, salt, and old-fashioned oats until evenly mixed.
- Gradually add the dry mixture to the wet mixture, stirring with a rubber spatula until just combined. Fold in the chocolate chips gently.
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal. Pour the cookie bar mixture into the pan and spread it evenly.
- Bake in your preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the bars out and let them cool completely on a wire rack before slicing into squares or bars.
Notes
- Let the bars cool completely for the best texture before slicing.
- Store in an airtight container at room temperature for up to a week.
- Freeze for up to three months for longer storage.
