Oatmeal Chocolate Chip Bars

I've made several recipes from the book Even Better Brownies: 50 Standout Bar Recipes and this may be the best one yet. It was easy to make in one bowl, using only pantry staples, and wasn't overly sweet. It also makes quite a few bars, enough to freeze some for later consumption. I could see making this recipe again and again. You could vary the recipe by adding shredded coconut, and dried cranberries, raisins or walnuts instead of the chocolate chips. Cut the sugar even more and you'd have a breakfast bar!

Oatmeal Chocolate Chip Bars
Adapted from Even Better Brownies by Mike Johnson
Makes 24 bars

2 1/2 cups rolled oats (not quick oats)

2 cups flour (I used a combination of oat flour and bean flour)

3/4 cup dark brown sugar

1/3 cup granulated sugar

1 tsp baking soda

1 tsp salt

1 cup vegetable oil

2 large eggs

1 Tblsp vanilla extract

1 cup chocolate chips

2 Tblsp cocoa powder (optional)

Preheat oven to 350 degrees. Line a 13 x 9" pan with parchment paper to make a sling.

In a large mixing bowl stir together the oats, flour, sugars, baking soda, salt, oil, eggs and vanilla. Blend well until the dough is moist and well mixed. Add 1 cup of the chocolate chips and incorporate as best you can--I had to use my hands. 

Press the dough into the prepared pan in an even layer. Bake for 18 to 20 minutes or until the edges are set and the bars are golden. Let cool completely in the pan and then cut into bars. Store in an airtight container, or freeze.