1 cup (227 grams) Lewis Road Creamery Unsalted Butter, softened
1 cup (220 grams) firmly packed light brown sugar
½ cup (100 grams) granulated sugar
1 cup (256 grams) creamy peanut butter
2 large eggs (100 grams)
2 teaspoons (8 grams) vanilla extract
2 cups (250 grams) all-purpose flour
2¼ cups (251 grams) old-fashioned oats, divided
1 teaspoon (3 grams) kosher salt
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) baking powder
8 ounces (226 grams) bittersweet chocolate, chopped and divided
Instructions
Preheat oven to 350°F (180°C). Line a metal 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until combined. Add eggs and vanilla, beating until combined.
In a medium bowl, whisk together flour, 2 cups (208 grams) oats, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread half of batter in prepared pan. Sprinkle with 1 cup (175 grams) chopped chocolate. Spoon remaining batter over chocolate. Sprinkle with remaining ⅓ cup (55 grams) chocolate and remaining ¼ cup (20 grams) oats.
Bake until golden brown, 25 to 30 minutes. Let cool completely on a wire rack, about 5 hours. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/oatmeal-chocolate-chip-cookie-bars/