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Chocolate Chip and Oat Cookie Bars

This is such a great recipe. The bars taste like a cross between a cookie and a really scrumptious flapjack. 

Please don't worry that the dough will seem quite soft when it comes out of the oven as this is perfectly normal and it will firm as it cools. It's imperative you let it cool completely before removing from the tin if you want nice sharply shaped bars but it's equally delicious spooned warm into a bowl and topped with vanilla ice-cream.
190g unsalted butter, softened
300g soft light brown sugar
1 large egg, beaten
250g plain flour
½ tsp bicarbonate of soda
170g rolled oats ( plus an extra 2 tbsp to sprinkle on before baking)
250g chocolate chips (I use half milk half dark)

You will also need a brownie pan lined with baking parchment.

Preheat the oven to 170Âșc

In the bowl of a free-standing machine, cream together the butter and sugar until pale,light and fluffy. If you don’t have a free-standing machine you can use a hand-held electric whisk. 

Add the egg and mix again. Sift in the flour, bicarbonate of soda, then add the oats and chocolate chips, stir again until thoroughly combined. 

Using your hands, push the cookie dough into the prepared baking pan. Slightly flatten the cookie dough with the palm of your hand and sprinkle with the extra oats.

Bake on the middle shelf of the preheated oven for about 25-35 minutes until pale golden.

Leave to cool and firm up for about 15 minutes, then using a sharp knife score the dough into bars.

Cool completely before turning out.

*I reserved a handful of the dark chocolate chunks and studded into the surface.