Now hiring: A sweet, buttery, and slightly crumbly bar cookie. Must be available to travel on beach picnics, camping trips, and in day camp lunch bags. The ideal candidate will have a combination of rolled oats and whole wheat flour, and at least one cup of roughly chopped semisweet chocolate chunks. Flakes of unsweetened coconut and chopped salted peanuts are a plus.
oatmeal chocolate chip bars with coconut and salted peanuts
3/4 cup unsalted butter, softened, plus more for the pan
3/4 cup all purpose flour
3/4 cup whole-wheat flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1 1/2 cups packed light brown sugar
3 large eggs
1 tablespoon vanilla
1 cup chopped semisweet chocolate (about 6 ounces)
1/2 cup unsweetened flaked coconut
1/2 cup chopped salted peanuts
Preheat oven to 350°. Line a 9-by-13-inch baking pan with foil or baking parchment and brush it lightly with melted butter. Stir together the flours, oats, baking powder, and salt in a bowl; set aside.
In a large bowl or the bowl of an electric mixer, beat the butter and the sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of bowl as needed. Beat in the vanilla.
Stir in the flour mixture, followed by the chocolate, coconut, and peanuts.
Spread the cookie dough evenly in the pan. Bake until the top is golden brown and a wooden skewer inserted into the center comes out with moist crumbs attached, 18 to 25 minutes. Cool completely in the pan and then use the edges of the foil to lift the bar out of the pan onto a cutting board; cut into 24 bars.