Oatmeal Chocolate Chip Bars

21 Feb

A pictureless entry! Oh no! I made these and handed them off to a friend for his birthday before I remember to snap a shot. Next time I make them, I’ll try to remember to grab a picture and throw it up here.

These bars are incredibly moist and disappeared very, very quickly. There is just enough chocolate and sweetness without being too overpowering in either.


If you want these a little less sweet, they are good without the frosting too. However, I’ve never been able to make them without the frosting.

This recipe is courtesy of another curler at my curling club. She brought it for an end of the season party and I had to have the recipe. She also gave me the recipe for an amazing carrot cake that I need to find the recipe for again!

Makes: 1 9×13 pan



1 c rolled oats (not instant/quick cook oats)
1 3/4 c boiling water
1 stick (8 Tbsp) butter
1 c packed brown sugar
1 c white granulated sugar
2 eggs
1 Tbsp cocoa
1 tsp baking soda
1/2 tsp salt
1 3/4 c flour
12 oz chocolate chips (1 bag)


4 oz softened butter
4 oz softened cream cheese
2 c powdered sugar
1 tsp vanilla extract


1) Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.

2) In a large bowl or the bowl of a stand mixer, stir together boiling water and oats. Add butter and let sit 5 minutes.

3) Mix in sugars. Mix in eggs (make sure batter is cool enough to not cook the eggs). Add cocoa, salt, and baking soda. Slowly mix in flour.

4) With a wooden spoon or spatula, stir in one cup of the chocolate chips.

5) Pour into the sprayed 9 x 13 pan. Sprinkle with the remaining chocolate chips.

6) Bake for 40 minutes. Remove and let cool completely before frosting.

7) For the frosting, mix together the softened butter and cream cheese. Once mixed, add in the powdered sugar a little at a time. Once smooth, add the vanilla extract.

8) Coat the cooled cake with the cream cheese frosting and serve from the pan!


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