Banana Oatmeal Chocolate Chip Cookie Bars

These Banana Oatmeal Chocolate Chip Cookie Bars are a delightful mashup of your favorite treats! Imagine the comforting chewiness of oatmeal cookies, the sweetness of ripe bananas, and the irresistible burst of chocolate chips, all baked into easy-to-slice bars. They’re quick to make and perfect for satisfying those dessert cravings.

These cookie bars offer a delightful blend of textures and flavors, making them a crowd-pleaser for any occasion.

Recipe Details

• Flavor Profile: Sweet and comforting with notes of banana, brown sugar, and rich chocolate.
• Textures: Chewy, soft, and slightly crumbly with pockets of melted chocolate.
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Difficulty: Easy, perfect for beginner bakers.

What You’ll Need

To make these irresistible cookie bars, you’ll need the usual baking staples along with a few key ingredients that set these bars apart. Ripe bananas provide natural sweetness and moisture, old-fashioned oats offer a hearty texture, and plenty of chocolate chips guarantee a delightful chocolatey experience. A simple batter combines everything for easy baking.

Ingredient Notes

• 1 large egg – This adds structure and helps bind the ingredients together, making the cookie bars hold their shape.
• 2 small/medium or 1 extra-large ripe bananas, about 1/2 heaping cup mashed banana – Essential for the banana flavor! Make sure they’re ripe for the best sweetness and moisture.
• ½ cup light brown sugar, packed – Contributes to the chewy texture and adds a lovely molasses flavor.
• ¼ cup granulated sugar – Provides sweetness and helps with browning.
• ¼ cup unsalted butter, softened (1/2 of 1 stick) – Adds richness and helps create a tender crumb. Ensure it’s softened, not melted.
• 2 teaspoons vanilla extract – Enhances the overall flavor profile, adding depth and warmth.
• 1 ½ cups old-fashioned whole rolled oats, not instant or quick-cook because they act more like flour and aren’t suitable here – Provides the chewy texture and heartiness that defines these cookie bars.
• 1 ¼ cups all-purpose flour – Gives the bars structure and helps them hold together.
• ½ to 1 teaspoon cinnamon, added to taste – Adds warmth and spice, complementing the banana and chocolate flavors beautifully. Add more if you love the flavor.
• ½ teaspoon baking soda – Acts as a leavening agent, helping the bars rise slightly and giving them a tender texture.
• ¼ teaspoon salt, or to taste – Balances the sweetness and enhances the flavors of the other ingredients.
• 1 ¼ cups semi-sweet chocolate chips, divided – The star of the show! Provides pockets of melty chocolate throughout the bars. The amount can be adjusted to your preference – chocolate lovers might add extra!

Add-ins and Substitutions

• Nuts: Add 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
• Different Chocolate: Experiment with dark chocolate chips, milk chocolate chips, or even peanut butter chips.
• Spice it up: Add a pinch of nutmeg or a dash of cardamom for a more complex flavor profile.

How to Make Banana Oatmeal Chocolate Chip Cookie Bars

Here’s how to create these delicious Banana Oatmeal Chocolate Chip Cookie Bars:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with foil, and then spray with cooking spray. Set aside.
2. Combine Wet Ingredients: In a stand mixer or a large bowl, whisk together the egg, mashed bananas, light brown sugar, granulated sugar, softened butter, and vanilla extract. Mix until everything is well combined, which should take about 4 minutes. The mixture may not be completely smooth.
3. Add Dry Ingredients: Add the old-fashioned oats, all-purpose flour, cinnamon, baking soda, and salt. Mix on low speed until just combined, about 1 minute.
4. Add Chocolate Chips: Add 1 cup of the chocolate chips to the batter and mix on low speed until just combined, about 30 seconds.
5. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips on top. Bake for about 25 minutes, or until the bars are set and lightly golden.
6. Cool: Remove from the oven and let the bars cool in the pan for 30 minutes before slicing and serving.

Pro Tip: Make sure the bananas are ripe, with plenty of brown spots, for the best flavor and sweetness.

Recipe Tips

• Don’t Overmix: Overmixing can develop too much gluten, leading to tougher cookie bars.
• Check for Doneness: The bars should be set in the center. A toothpick inserted should come out with a few moist crumbs.
• Cooling Time: Allowing the bars to cool completely in the pan ensures they set properly.
• Storage: Store leftover cookie bars in an airtight container at room temperature.
• Spice it Up: Add more cinnamon and adjust the salt to taste, depending on how you like your flavors.

FAQs

• Can I use quick oats instead of old-fashioned oats? No, quick oats will absorb more liquid and alter the texture. The bars might become too dry.
• Can I use a different size pan? Yes, but the baking time may need to be adjusted. A smaller pan will result in thicker bars, requiring a longer baking time.
• How do I know when the bars are done? The bars should be set around the edges and slightly soft in the center. The top should be a light golden brown.
• Can I freeze these cookie bars? Yes, you can freeze the bars in an airtight container for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

• A scoop of vanilla ice cream: A classic pairing! The cold ice cream complements the warm bars perfectly.
• A drizzle of chocolate sauce: Add an extra layer of chocolate goodness.
• A glass of milk: Perfect for dunking!
• A cup of coffee or tea: The perfect afternoon treat.

Make This Recipe in Advance

You can make the batter ahead of time. Store the mixed batter in the refrigerator for up to 24 hours. When ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into a pan and baking. Baked cookie bars can be stored in an airtight container at room temperature for up to 3 days or frozen.