Chewy Fudgey Oatmeal Bars
I recently started a new job at work. Still with the same company, just doing different work. It has been keeping me BUSY (some of you might notice that I haven’t been around as much recently). While I do miss my time chatting on the internet with lots of you, I’m loving my new job and learning a ton. The days are flying by, which is a nice change of pace for me. During one of my first days in the new group, I wanted to bring in some goodies.
I chose these bars because they are easy to transport and I’ve had them starred in my Google Reader forever. Wow! I wish I had made these sooner. The oatmeal layers are soft and chewy, but still sturdy enough to hold the amazing fudge layer in the middle.
One guy did say they were too sweet for him, but everyone else in my new group gobbled them right up. One of my coworkers commented she was so happy that I had joined the group. I hope it’s only partially because of my baking!
Yield: ~40
Ingredients:
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oats
2 cups chocolate chips
1 can Sweetened Condensed Milk (15 oz.)
2 Tbsp butter
1 tsp salt
2 1/2 tsp vanilla
Directions:
Preheat oven to 325. Grease and flour a 9×13 pan
In a large bowl sift together flour, soda and salt. Set aside.
In large mixing bowl, beat together softened butter and brown sugar until light and fluffy.
Add eggs, one at a time and beat until combined. Add vanilla and mix well.
Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.
Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.
Make the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.
Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollup top of filling with remaining oat mixture. Bake for 30-35 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.
Cool in pay on rack until set before cutting. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.
Recipe from Baking Blonde
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
Brown butter makes everything better!
I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
These look awesome, I am still searching for the perfect recipe!
The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
beantownbaker — January 5th, 2013 @ 4:31 pm
They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
These look amazing! I am definitely going to make them!