Excuse me, while I keep easing into January. Now that we’re about 1/3 through the month, I think I am finally switching out of “holiday mode”.

The first week into this month, I didn’t bake anything sweet. In fact, I didn’t really cook anything at all either. Lots of take-out or dining out.

But life has gone on. And our snowy weather today ushered in the need to produce something hearty, salty, chewy, and garnished with chocolate: oatmeal chocolate chip peanut butter bars.

Besides the chocolate-peanut butter thing, these go down easily because they have oats in them. So they’re not straight junk…

Happy new year, all.




How to make this high altitude adjusted recipe:

Oatmeal Chocolate Chip Peanut Butter Bars
Adapted from Patricia Stoudt/Taste of Home

5.0 from 1 reviews
Oatmeal Chocolate Chip Peanut Butter Bars
Recipe type: High Altitude Baking
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup creamy peanut butter
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ¼ + ⅛ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup milk chocolate chips
  • ½ cup semisweet or bittersweet chocolate chips
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking pan with aluminum foil and coat generously with baking spray.
  3. Cream the soft butter, sugar, brown sugar, and peanut butter together until light and fluffy,
  4. Beat in the egg.
  5. Add the flour, oats, baking soda, and salt. Mix until smooth.
  6. Spread the batter into the prepared baking pan.
  7. Sprinkle the chocolate chips over the top.
  8. Bake for about 20 minutes until the top is a light golden brown.

Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. Baking times may vary slightly.

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  • 31 Jan, 2015
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