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
- 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
- Preheat your oven to 350 F.
- Line a 9 x 13" baking pan with aluminum foil and coat generously with baking spray.
- Cream the soft butter, sugar, brown sugar, and peanut butter together until light and fluffy,
- Beat in the egg.
- Add the flour, oats, baking soda, and salt. Mix until smooth.
- Spread the batter into the prepared baking pan.
- Sprinkle the chocolate chips over the top.
- 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.
