Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Smooth Peanut Butter
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Rolled Oats (Old-Fashioned)
  • 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the two long sides to create a 'sling.' Lightly spray the paper and exposed sides with cooking spray.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  4. Beat in the peanut butter until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Gradually add the prepared flour mixture, mixing only until just combined. Do not overmix.
  6. Remove the bowl from the mixer. Use a rubber spatula to fold in the 2 cups of rolled oats and 1 1/2 cups of chocolate chips until evenly distributed throughout the thick dough.
  7. Transfer the entire dough mixture into the prepared pan. Use the rubber spatula or your lightly floured hands to firmly and evenly press the dough into the bottom and corners of the pan.
  8. Bake for 25 to 30 minutes. The edges should be set and lightly golden brown, but the very center should still look slightly soft or fudgy. Do not overbake.
  9. Remove from the oven and place the pan on a wire rack. Crucially, allow the bars to cool completely to room temperature (at least 60 minutes) before attempting to lift them out using the parchment sling.
  10. Once fully cooled, lift the bars out using the parchment sling. Place on a cutting board and cut into 16 uniform squares. Store in an airtight container.