Chocolate Chip Cookie Bars with Rolled Oats
Posted by orutherfurd Fri, Apr 08, 2011 05:48 PM | 4 stars based on 1 review
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| butter | 114 g | 4 oz | 1/2 cup | 34.78% |
| rolled oats | 71 g | 2.5 oz | 5/8 cup | 21.74% |
| light brown sugar | 454 g | 1 lb | 1 cup, 15 tbsp, 1/8 tsp | 139.13% |
| salt | 6 g | .22 oz | 1 tsp | 1.87% |
| vanilla extract | 4.1 g | .15 oz | 1 tsp | 1.27% |
| eggs | 150 g | 5.29 oz | 5/8 cup | 46.01% |
| baking powder | 10 g | .36 oz | 2 1/4 tsp | 3.17% |
| espresso powder | .5 g | .2 oz | 1/2 tsp | .15% |
| all-purpose flour | 326 g | 11.5 oz | 2 5/8 cup | 100% |
| chocolate chips, or a combination of different flavored chips, or chips and nuts | 510 g | 1 lb, 2 oz | 2 7/8 cup | 156.52% |
| Total | 1.646 kg | 3 lbs, 10.03 oz |
Preheat oven to 350°F.
Melt butter, stir in brown sugar, followed by salt, vanilla and mix until combined.
Add eggs one at a time, once mixture is no longer hot to the touch (don't want to scramble the eggs). Beat well after adding each egg.
Mix together rolled-oats, espresso powder, salt, and flour.
Add flour mixture and mix until combined.
Add chips and stir until combined.
Scoop batter into lightly greased as 9"x13" pan. Spread and flatten with either a wet spatula.
Bake for 30 minutes. It will have risen and the top will be shiny, but a toothpick into the center will not come out clean.
Remove from pan by inverting onto cooling rack and allow to cool before dividing into 24 pieces. Well-wrapped, they'll keep for a week -- but they'll probably be gone before that!
Photos
Reviews
4/5
by orutherfurd
13 years agoEssentially, these are blondies with rolled-oats. I make them with mostly chocolate chips, and include both peanut butter and white chocolate chips.