Fresh Milled Peanut Butter Oatmeal Chocolate Chip Cookie Bars
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!
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 9x13 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.
- Let cool completely then cut into bars using your preferred sizing. Enjoy!
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.
