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Ingredients
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| rolled oats: 2 1/2 cups |
| semisweet chocolate chips (chips): 2 cups |
Chocolate Goddess
Credit: AllRecipes
User rating:
"This is a fabulous, quick recipe that has it all: oatmeal cookie and gooey chocolate covering. No one will say, 'None for me, thanks.'"
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Prep Time
15 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon; gradually blend into the creamed mixture. Stir in the oats. Press the dough into the bottom of the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. Melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread over bars. Cool completely before cutting into squares.