Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• ½ tsp ground cinnamon (optional)
• 1 tsp baking soda
• ½ tsp baking powder
• 2 ¼ cups (280g) all-purpose flour
• 2 ½ cups (225g) old-fashioned rolled oats
• 2 cups (340g) chocolate chips, divided

Instructions

1. Preheat oven to 350°F (180°C). Line a 9x13-inch pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, then vanilla, until fully combined.
4. In a separate bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
5. Add dry mixture to wet mixture and stir just until no dry streaks remain. Do not overmix.
6. Fold in 1 ½ cups of chocolate chips.
7. Spread dough evenly into prepared pan, pressing into corners. Sprinkle remaining ½ cup chocolate chips on top.
8. Bake for 22-27 minutes, until edges are golden and center looks just slightly underdone.
9. Cool completely in the pan on a wire rack, 1-2 hours, before lifting out and cutting into squares.

Notes

• Use old-fashioned rolled oats, not quick oats, for the best texture.
• For deeper flavor, brown the butter before creaming with sugars (add 5-10 minutes).
• Store at room temperature in an airtight container for up to 5 days, or freeze for up to 2 months. Nutrition (per bar, 24 servings) Based on 24 servings per pan. Values will vary depending on the exact brands and add ins used.
   Calories 250 kcal Carbohydrates 33g Protein 3g Fat 12g  Saturated Fat 6g Sodium 140mg Fiber 1g