• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Brownie & Bar Recipes

    Oatmeal Chocolate Peanut Butter Bars (Small Batch)

    Published: Apr 15, 2020 by Allison Ferraro · Modified: May 2, 2023 · 11 Comments

    Jump to Recipe

    It doesn't get any better than oatmeal chocolate peanut butter bars! To put it simply, they're the perfect cookie bar: soft and chewy, packed with oats and peanut butter, and stuffed with chocolate. This small batch recipe will satisfy your sweet tooth cravings, and it can be easily doubled to satisfy a crowd!

    Close up overhead view of cookie bars on a wooden cutting board. this Recipe

    I think we're all in the mood for comfort food right now, and, for me, these soft and chewy cookie bars are just that. Peanut butter and chocolate are basically my happy place, and anything that feels like an upgraded chocolate chip cookie is exactly what I want to be baking.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • Storage Instructions
    • More Bar Recipes
    • Recipe
    • Comments

    Why This Recipe Works

    Chewy and Peanut Buttery - These chocolate peanut butter oatmeal cookie bars are packed with peanut butter flavor and are super chewy thanks to oats, brown sugar, and egg yolk.

    Stuffed with Chocolate (literally) - The cookie dough is full is chocolate chips AND there's a ribbon of rich chocolate filling running through the center of the bars!

    Easy to Make - These easy cookie bars come together in just 30 minutes of hands on time and don't require any special kitchen equipment.

    Small Batch - Since these cookie bars are truly indulgent, and since most of us are currently baking for only ourselves or our households, I designed this small batch recipe to make just 8 cookie bars.

    Easy to Double - If just one bite of this small batch recipe already has you craving more, don't panic! The recipe can be easily doubled for even more peanut buttery oatmeal goodness. A doubled recipe can be baked in an 8x8 pan (see Recipe Notes for more information).

    Fun Fact: Almost any bar recipe (brownies, cookie bars, etc.) that's baked in an 8 inch x 8 inch pan can be cut in half and baked in a loaf pan. Instant small batch recipe! A standard loaf pan is 8.5 inches x 4.5 inches, which is just slightly larger than half the area of an 8x8 pan. I baked these chocolate peanut butter oatmeal cookie bars in a loaf pan in order to have just 8 reasonably-sized bars. To learn more, read all about scaling down recipes for small batch baking.

    Ingredient Notes & Substitutions

    Recipe ingredients with labels on a blue surface.

    Old-Fashioned Oats - Be sure to use old-fashioned rolled oats, rather than quick oats, for this recipe. Quick oats absorb moisture more quickly and aren't ideal for baking.

    Peanut Butter - I used traditional, creamy peanut butter in this recipe and have not tested the recipe using natural peanut butter.

    Egg Yolk - An egg yolk helps to bind the dough together while creating a chewy cookie bar.

    See recipe card at the bottom of this post for full ingredient list and measurements.

    Step-By-Step Recipe Instructions

    Dry ingredients whisked together in a glass mixing bowl on a blue surface.

    Step 1: Make the dough. In a small bowl, whisk together flour, oats, baking powder, baking soda, and salt. Set aside.

    Wet ingredients mixed together in a glass bowl on a blue surface.

    Step 2: Combine melted butter, peanut butter, and brown sugar, stirring until blended and smooth. Add egg yolk and vanilla and whisk until combined.

    Cookie dough in a glass bowl with a wooden spoon on a blue background.

    Step 3: Add the flour mixture to the butter mixture, and fold in the dry ingredients just until combined. Add the chocolate chips and stir. Set the dough aside.

    Chocolate filling in a glass bowl on a blue surface.

    Step 4: Add the chocolate chips and peanut butter to a small, microwave-safe bowl. Carefully melt the mixture in the microwave, stirring frequently until smooth and glossy. Add the confectioners' sugar and stir to combine.

    Unbaked cookie bars in a loaf pan lined with parchment paper.

    Step 5: Press half of the dough into a standard loaf pan lined with parchment paper. Spread the chocolate filling over the dough in an even layer. Sprinkle the remaining cookie dough over the chocolate filling so that it's completely covered. Sprinkle a few extra chocolate chips and a pinch of salt over the top. 

    Baked cookie bars in a loaf pan lined with parchment paper.

    Step 6: Bake at 350ºF for 20 minutes or until the edges are a light golden brown. Let the bars cool in the pan before slicing into 8 squares to serve.

    See recipe card at the bottom of this post for detailed recipe instructions.

    Recipe Tips

    You'll want to line your loaf pan with parchment paper to ensure that the bars don't stick to the pan. I used the same method to line the loaf pan that I use for an 8x8 pan. Check out this post to learn my simple method for lining pans with parchment paper

    When crumbling the cookie dough over the chocolate peanut butter filling, be sure to gently press the cookie dough crumbles lightly into the pan. You don't want to press them into a flat layer, but you do want to be sure the crumbles will stick together when baked.

    Though it's of course optional, I like to sprinkle a few extra chocolate chips over the top (along with a pinch of salt) to create picture perfect bar cookies. It's the same trick that I use to make chocolate chip cookies look pretty.

    Side view of cookie bars stacked on one another.

    Recipe FAQs

    Can I double this recipe?

    Absolutely! This small batch cookie bar recipe can easily be doubled to make 16 bars. Double the ingredients and bake the bars in an 8 in. x 8 in. metal pan. You may need to add a couple of minutes to the baking time, so keep an eye on the bars when baking. If doubling the recipe, you can chose to use 1 whole egg or stick with 2 egg yolks for extra chewiness.

    Can I substitute quick oats in this recipe?

    In short, no. Quick oats absorb liquids more readily than old-fashioned oats, so they will not produce a hearty and chewy cookie dough texture. Therefore, I do not recommend using quick oats in baking (unless the recipe specifically calls for it).

    Why are my cookie bars dry?

    When cookie bars turn out dry, the two most likely culprits are that they ingredients were not measured correctly or that the bars were over baked. Too much flour or not enough wet ingredients can cause bars to become too firm when baked, so be sure to measure your ingredients properly. Also be careful not to over bake the bars, which will cause them to dry out.

    Do cookie bars freeze well?

    Just like freezing brownies, cookies bars freeze well for a few months when properly sealed. Before placing the bars in the freezer, wrap the completely cooled bars tightly with plastic wrap before wrapping them with a layer of aluminum foil or sealing the wrapped bars in an airtight, freezer-safe plastic food storage bag or container. Bars that have been frozen should be left to thaw either in the fridge or at room temperature before eating.

    Storage Instructions

    Room Temperature: Store leftover bars in an airtight container at room temperature for up to 4 days.

    Freezing: Once baked and fully cooled, bars can be sealed in an airtight container and frozen for up to 3 months.

    More Bar Recipes

    • Salted Brookie Bars
    • Side view of a bitten brownie stacked on a white marble surface.
      Chewy Fudgy Homemade Brownies
    • side view of turtle bar
      Chocolate Caramel Pecan Turtle Bars
    • Apple pie bars drizzled with salted caramel sauce stacked on a white plate.
      Salted Caramel Apple Pie Bars

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    Close up overhead view of cookie bars on a wooden cutting board.

    Small Batch Oatmeal Chocolate Peanut Butter Bars

    It doesn't get any better than oatmeal chocolate peanut butter bars! To put it simply, they're the perfect cookie bar: soft and chewy, packed with oats and peanut butter, and stuffed with chocolate. This small batch recipe will satisfy your sweet tooth cravings, and it can be easily doubled to satisfy a crowd!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Yield: 8 cookie bars (one standard loaf pan)
    Calories: 339kcal
    Author: Allison Ferraro

    Ingredients

    Oatmeal Peanut Butter Cookie Dough:

    • 9 Tablespoons all-purpose flour
    • ⅜ cup old-fashioned oats
    • ¼ teaspoon baking powder
    • 1 pinch baking soda
    • 1 pinch fine sea salt (plus more for sprinkling on top)
    • 4 Tablespoons unsalted butter, melted
    • 3 Tablespoons creamy peanut butter
    • ½ cup light brown sugar
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • ½ cup semi-sweet chocolate chips (plus more for topping bars)

    Chocolate Filling:

    • ¼ cup semi-sweet chocolate chips
    • ¼ cup creamy peanut butter
    • ¼ cup confectioners' sugar
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF. Line a standard loaf pan (8.5 in. x 4.5 in.) with parchment paper and set aside.

    Make the cookie dough.

    • In a small bowl, whisk together flour, oats, baking powder, baking soda, and salt. Set aside.
    • Melt butter in a large, microwave-safe bowl. Add peanut butter and brown sugar and stir until blended and smooth.
    • Add egg yolk and vanilla to the butter mixture and whisk until combined.
    • Add the flour mixture to the butter mixture, and fold in the dry ingredients just until combined.
    • Add the chocolate chips and stir until evenly distributed throughout the dough. Set the dough aside.

    Make the chocolate filling.

    • Add the chocolate chips and peanut butter to a small, microwave-safe bowl. Melt the mixture in the microwave in 30 second increments on 50% power, stirring after each stint in the microwave until smooth and glossy.
    • Add the confectioners' sugar and stir to combine.

    Bake the bars.

    • Press half of the dough into the prepared pan. Use an offset or mini spatula to spread the chocolate filling over the dough in an even layer. Break up the remaining cookie dough into small, blackberry-sized pieces and scatter them over the chocolate filling so that it's completely covered. Sprinkle a few extra chocolate chips and a pinch of salt over the top. 
    • Bake for 20 minutes or until the edges are a light golden brown and a toothpick inserted into the bars comes out with just a few moist crumbs. Let the bars cool in the pan on a wire rack before removing them from the pan. Slice into 8 squares to serve.

    Notes

    Storage: Store leftover bars in an airtight container at room temperature for up to 4 days.
    This recipe can be easily doubled and baked in an 8 in. x 8 in. metal pan (you may need to add a couple of minutes to the baking time). If doubling the recipe, you can chose to use 1 whole egg or stick with 2 egg yolks for extra chewiness.
    Original Filling Recipe: The filling for these bars has been updated because the original filling was made using chocolate spread (like Hershey's Chocolate Spread, which has a consistency similar to creamy peanut butter), which has become difficult to find at grocery stores. The original chocolate filling called for 1 Tablespoon (g) of unsalted butter, ¼ cup of chocolate spread, and ½ cup of confectioners' sugar. The butter was melted and mixed with the chocolate spread before adding the confectioners' sugar. The filling was then spread over half of the cookie dough in the pan before topping with the rest of the cookie dough and baking.

    Nutrition

    Serving: 1bar | Calories: 339kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 120mg | Potassium: 220mg | Fiber: 3g | Sugar: 25g | Vitamin A: 172IU | Calcium: 44mg | Iron: 2mg

    More Brownie & Bar Recipes

    • Decorated bronuts on a blue surface.
      Homemade Bronuts (Brownie Donuts)
    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • Mini brownie bites topped with piped whipped ganache on a white surface.
      Brownie Bites with Whipped Chocolate Ganache
    • overhead view of fudgy chocolate brownies with one brownie angled so its thick texture is visible
      Fudgy Chocolate Brownies

    Reader Interactions

    Comments

    1. Cheryl

      May 10, 2023 at 7:40 pm

      Oops.. Used quick cooking oats and dough wouldn't bind together so ended up with very dry, crumbly bars!

      Reply
    2. Betty Jones

      May 06, 2023 at 12:41 pm

      Can you use dark brown sugar?

      Reply
      • Allison Ferraro

        May 06, 2023 at 2:17 pm

        Yes, absolutely! The bars will have a little bit more molasses flavor, which will be delicious with the chocolate and peanut butter. Happy baking!
        - Allison

        Reply
    3. Crystal

      March 28, 2022 at 6:41 am

      5 stars
      Absolutely delicious!! My fiancé said this was his new favorite dessert! Definitely 2x the recipe at least in this household because they did not last!

      Reply
      • Allison Ferraro

        March 28, 2022 at 1:20 pm

        I love to hear that! Thanks for your review, Crystal! Definitely regretting making this one small batch haha, but thankfully it can be easily doubled and baked in an 8x8 pan.
        - Allison

        Reply
    4. Margaret

      March 25, 2022 at 8:13 pm

      Do you think I could replace the butter with coconut oil and the brown sugar with maple syrup? Thanks!

      Reply
      • Allison Ferraro

        March 27, 2022 at 10:27 pm

        Hi Margaret! I have not tested either of these ingredient substitutions, so I am not able to say with confidence. You may be able to substitute coconut oil (melted/liquid) for the butter since we're melting rather than creaming the butter. However I doubt that maple syrup can be substituted for the brown sugar, since the sugar provides structure in addition to sweetness and the maple syrup would add too much liquid to the dough. If you do decide to try the recipe with either of these substitutions please let me know how it turns out!
        - Allison

        Reply
    5. Jen

      November 09, 2020 at 6:02 pm

      Hi is it ok to use quick cooking oats ?

      Reply
      • Allison

        November 09, 2020 at 8:47 pm

        Hi Jen! Quick oats absorb moisture more readily than old-fashioned oats, which will impact the texture of your baked goods, so I do not recommend using them for baking.
        - Allison

        Reply
    6. Kirsten

      July 31, 2020 at 10:29 pm

      5 stars
      I just made these and ohhh boy! I recommend a double recipe because they’re to die for! A simple, delicious take on peanut butter oatmeal cookies that are simple to make and wonderful!!

      Reply
      • Allison

        August 01, 2020 at 1:09 pm

        Thank you for the glowing review, Kirsten! I agree... one bite and I wondered why I made these bars small batch 😉
        -Allison

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

    Berry Season Recipes

    • Stack of mini muffins on a metal plate.
      Mini Blueberry Muffins
    • Mini fruit tarts topped with blueberry and a basil sprig on a white surface.
      Mini Fruit Tarts with No-Bake Cheesecake Filling
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Close up view of cake garnished with fresh blueberries and lemon slices.
      Blueberry Lemon Snack Cake

    Summer Dessert Recipes

    • sliced peanut butter cup stacked on a pewter plate
      S'mores Peanut Butter Cups
    • side view of a slice of pound cake topped with sliced strawberries and whipped cream
      Grilled Strawberry Shortcake
    • Classic Lemon Bars
    • overhead view of a slice of icebox cake on a white plate
      Chocolate Peanut Butter Oreo Icebox Cake

    Summer Dessert Recipes

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Reader Favorites

    • overhead view of sliced brownies with one turned sideways with the mint and chocolate layers visible
      Chocolate Mint Creme de Menthe Brownies
    • overhead view of pizza buns
      Homemade Pizza Buns
    • Side view of frosted cupcakes on a blue speckled background.
      Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Side view of biscuits stacked on a white speckled plate with a blue background.
      Quick & Easy Buttermilk Biscuits (Small Batch)

    Top Baking Tips

    • overhead view of melting chocolate in a double boiler
      How to Melt Chocolate in a Double Boiler
    • Box grater and peeled carrot on a wooden cutting board.
      How to Grate Carrots for Carrot Cake
    • melted white chocolate in a double boiler
      How to Melt White Chocolate (Chips, Bars & Wafers)
    • Angled view of stacked baking pans lined with parchment paper.
      How to Line Pans with Parchment Paper
    • Flour and cocoa being stirred together in a glass bowl with a wooden spoon.
      Mixing Methods in Baking: How to Fold, Beat & Stir
    • A box of baking soda and a can of baking powder next to small glass bowls of both leaveners.
      Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy
    • Terms of Use
    • Website Disclaimer
    • Accessibility Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2023 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED