Cookie Dough Bars

Posted on


If you like a peanut butter 
and chocolate combination, 
you will probably like these.
(I consider the rolled oats a bonus!)




 The “Cookie Dough” flavor– it’s gotten to be so popular these days.  That flavor is now in ice cream, frozen ‘drinky’ things, custards, cheesecakes, truffles, dips, cocoa, pies, etc.  I think these bars ended up having that flavor.


  1. 1 cup butter, softened
  2. 1 cup brown sugar, well packed
  3. 1 cup white sugar
  4. 1 tablespoon vanilla (you could use 1 tablespoon maple syrup and 2 teaspoons maple extract)
  5. 2 large eggs
  6. 1 and 1/4 cups peanut butter (creamy, or crunchy)
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 2 cups rolled oats (quick, or old-fashioned, or a combination of the two)
  10. 2 cups semi-sweet chocolate chips (I used 1 cup mini semi-sweet chips and 1 cup milk chocolate chips)
  • Set panggangan to 350 degrees
  • Set panggangan rack to second-lowest position (I used the middle position)
  • Grease a 13×9-inch baking dish
  • In a large bowl and using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
  • Add in the peanut butter and beat until combined.
  • Add in eggs and beat until combined.
  • In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
  • Mix in chocolate chips.
  • Transfer and spread into prepared baking dish.
  • Bake for 22-25 minutes or until JUST set (do not overbake).  With my oven, this took 25 minutes.
  • Cool first, then cut into squares.
Below:  When I took them from the oven, they looked like this...
Below:  After cooling, the edges were a bit higher than the center like this…


Below:  After cooling, they cut very easily…


For me, this recipe is a keeper AND a repeater.
This basic recipe came from Kittencal’s Kitchen– she loves cooking/baking and many people benefit from her talent. Her name for these bars is Delicious Chewy Peanut Butter Chocolate Chip Oatmeal Bars.

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *