Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bars

These Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bars are some of the best things to come out of my kitchen. They’re loaded with oats, peanut butter, and gooey chocolate chips to make them soft, chewy, thick, and so satisfying! And what’s even better is how easy they are! With no autolyzing, no chilling, and made with soft white wheat, they’re simple enough for any fresh milled flour beginner to try.

I’m here to show you that fresh milled flour desserts don’t have to be difficult or grainy tasting! These cookies prove that you can still make delicious baked goods with all of the nutrition of whole grain baking for any occasion, whether it’s for a potluck, holiday cookie platter, after school snack, or just everyday baking!

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Find the original Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie version of this recipe here! Looking for more fresh milled cookie recipes? Find my Fresh Milled Chocolate Chip Cookies with Sour Cream here and Fresh Milled Chocolate Chip Cookie Bars here! Craving chocolate chips but not cookies? I get it, check out these Fresh Milled Chocolate Chip Muffins here.

Ingredients/Variations

Soft White Wheat Berries – You could also substitute Kamut, Spelt, or even Hard White wheat instead if you want. Each will have a unique texture.

Brown Sugar – Gives a richer flavor than regular sugar with a smidge of caramel flavor, also helps keep the cookie bars soft and chewy.

Cane Sugar – I use raw cane sugar, otherwise you can use regular granulated sugar or honey granules. This helps to make the cookie bars crisp a little around the edges.

Softened Butter – I prefer salted butter but feel free to use unsalted if that’s all you have or want.

Eggs – Bonus points if you source from local pasture raised chickens, these will be the richest and most nutritious eggs.

Vanilla Extract – Store bought is fine, but homemade is even better!

Peanut Butter – I used natural peanut butter from Costco, otherwise you could use conventional creamy peanut butter. If using natural peanut butter just be sure to give it a really good stir so all of the oil is mixed in and it’s smooth and creamy.

Quick Oats – What helps makes these cookie bars soft and so thick! Only have old-fashioned oats? Chop them up in a blender and then they’re ready to use.

Baking Powder – Makes the cookie bars rise and puff up so they’re not flat.

Baking Soda – Helps make the cookie bars chewy.

Salt – Enhances all other flavors, I use Redmond’s Real Salt.

Chocolate Chips – I use semi-sweet but feel free to try other kinds, I bet dark chocolate would be delish. Measure with your heart!

Tools You’ll Need

• Mixing bowl and handheld mixer or stand mixer (this is the stand mixer I have and I LOVE it)
• Measuring cups and spoons
• 9×13 baking dish or pan
• Spatula
• Grain mill (I have the gold Nutrimill Harvest – shop the link or use code HERITAGEMADEHOME for $20 off eligible products)

Step-by-Step Instructions (with Photos)

Preheat the oven
Preheat the oven to 350°F and prepare a 9×13 baking dish with parchment paper or oil, I use avocado oil.

Mill the flour
Mill 1 1/4 cup (230g) unground soft white wheat berries into a fine flour and add to a medium bowl.

Add the dry ingredients
Add 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt to the flour. Whisk to combine and set aside.

Cream the butter
Using your stand mixer with a paddle attachment or large bowl with hand mixer, add the 1 cup (2 sticks) softened butter and beat on medium/high until smooth – about 1 minute.

Add the two sugars
Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and cream together on medium/high speed until creamy – about 2 minutes.

Add the remaining wet ingredients
Add the 2 eggs, 1 cup creamy peanut butter, and 2 tsp vanilla extract and beat on high until all is combined – about 1 minute.

Finish the dough
Next, add the dry ingredients to the wet ingredients and mix on low until combined. Turn the mixer on low again and add the 1 cup quick oats until mixed in. Then add the 1 1/2 cups chocolate chips and mix until combined.

Spread into prepared baking dish
Spread the dough over the bottom of the baking dish, it will barely cover the bottom so spread it as best as you can using a spatula. Add extra chocolate chips on top if desired.

Bake
Bake for 18-26 min until the bars are puffy in the middle but not jiggly anymore if you gently shake it. The edges should be just starting to pull away from the sides. I would start with 18 minutes and add in 2 minute increments until it gets to this point. *It took me 24 minutes but oven times may vary* It should still be underbaked, not baked through, this is the key to soft cookie bars! If you bake until they’re done they’ll continue to set further and will become overbaked, it will cause the bars to be dry and cakey.

Let cool completely
Place the dish on a cooling rack and wait until the cookie bars have cooled and set completely, then cut into squares. Enjoy your loaded cookie bars!

Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bar Recipe

Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bars

5 from 1 vote

These Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bars are thick, chewy, and absolutely delicious! They're sure to be a crowd pleaser for any potluck, party, after school snack, or just simply every day baking!

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Prep Time:20 minutes mins

Cook Time:25 minutes mins

Total Time:45 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: after school, beginner, chocolate, easy, fresh milled flour

Servings: 15 Bars

Calories: 420kcal

Author: Holly

Ingredients

• 1 1/4 cup Soft White Wheat Berries Unground 230g
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 cup Softened Butter 2 sticks
• 3/4 cup Granulated Sugar can use raw cane sugar or conventional
• 1/4 cup Brown Sugar
• 2 Eggs
• 1 cup Natural Peanut Butter can also use conventional creamy PB
• 2 tsp Vanilla Extract
• 1 cup Quick Oats or chopped up old fashioned oats
• 1 1/2 cups Chocolate Chips plus extra for topping if desired

Instructions

• Preheat the oven to 350°F and prepare 9×13 baking dish with parchment paper or oil, I use avocado oil.
• Mill 1 1/4 cup (230g) unground soft white wheat berries into a fine flour and add to a medium bowl.
• Add 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt to the flour. Whisk to combine and set aside.
• Using your stand mixer with a paddle attachment or large bowl with hand mixer, add the 1 cup (2 sticks) softened butter and beat on medium/high until smooth – about 1 minute.
• Add the 3/4 cup granulated sugar and 1/4 cup brown sugar and cream together on medium/high speed until creamy – about 2 minutes.
• Add the 2 eggs, 1 cup creamy peanut butter, and 2 tsp vanilla extract and beat on high until all is combined – about 1 minute.
• Next, add the dry ingredients to the wet ingredients and mix on low until combined. Turn the mixer on low again and add the 1 cup quick oats until mixed in. Then add the 1 1/2 cups chocolate chips and mix in until combined.
• Spread out the dough evenly on the bottom of the baking dish, covering all of it. Sprinkle with extra chocolate chips if desired.
• Bake for 18-26 min until the bars are puffy in the middle but not jiggly anymore if you gently shake it. The edges should just be starting to pull away from the sides. It should still be underbaked, not baked through, this is the key to soft cookie bars! If you bake until they're done they'll continue to set further and will become overbaked, it will cause the bars to be dry and cakey.
I would start with 18 minutes and add in 2 minute increments until it isn't jiggly anymore. It took me 24 minutes but ovens may vary.
• Let cool completely then cut into bars using your preferred sizing. Enjoy!

How to Store

• Room temperature: Store baked cookies in an airtight container for 2-3 days.
• Make Ahead: Put the completed dough in the fridge for 30 minutes, then wrap it tightly in plastic wrap, put it in a freezer safe bag, then freeze. Put it in the fridge to thaw the night before you’re ready to bake, then pull it out and press it into your baking dish and bake per the recipe.
• Freezer: Let the bars cool completely and then cover them and flash freeze them for 1 hour or until solid. Once complete then wrap in plastic wrap and place in an airtight freezer bag or wrap in aluminum foil. Freeze for up to 3 months.

These fresh milled peanut butter oatmeal chocolate chip cookie bars are loaded and gooey, the perfect afternoon treat! Satisfying and chunky, not to mention oh so chewy, I hope you love these as much as my family does!

If you love it please leave a review and let me know in the comments!