Chocolate Coconut Oatmeal Bars
Kind of a cookie, kind of a brownie, and tastes amazing served warm, topped with ice cream.
Mounds of semisweet chocolate, warm toasted coconut, and hearty oats...YUM.
No matter the crowd, a platter of warm oatmeal cookies will never disappoint. They're crisp and chewy, full of buttery brown sugar, and loaded with healthy oats. They're so satisfying, especially right out of the oven. And with all that nutrient rich oatmeal, they're a healthy indulgence.
While I love a healthy indulgence, I also love chocolate. Lots of chocolate. Chocolate is healthy...sometimes. Antioxidants and such, right? I've read things. So, yes, I will add chocolate. And what goes great with chocolate? Coconut. Rich, golden brown, toasted coconut. Coconut is all the rage in the health world, it's practically famous. So I have to add coconut, too. I'm obligated.
Oatmeal cookies with chocolate and toasted coconut. The more the merrier.
Since I'm on the path of indulgence, I may as well keep going. What if the cookies were chewier, thicker, and slightly underdone in the center? Still healthy and hearty, just some extra pizzaz. An oatmeal brownie, if you will.
It's official. I just turned a classic cookie into an epic treat. More indulgent than healthy, but who's complaining? Rustic, gooey, filling, and layered with goodies. For a twist, swap out one cup of semisweet chocolate chips for white chocolate chips. Or to indulge more, butterscotch chips. Again... YUM.
Chocolate Coconut Oatmeal Bars
Makes about 12 large bars
1 cup unsalted butter, at room temperature
2 cups of semi sweet chocolate chips, divided
2 cups of rolled oats
3/4 sweetened coconut, lightly toasted.
1 1/2 cups all purpose flour
1 teaspoon baking powder (if at high altitude decrease by 1/4)
1 teaspoon baking soda (if at high altitude decrease by 1/4)
1/2 teaspoon Kosher salt
2 teaspoons of pure vanilla extract
2 eggs
1/2 cup granulated sugar
1 cup firmly packed brown sugar (if at high altitude decrease by 1 tablespoon)
Preheat your oven to 350°F (if at high altitude 375°F). Butter and flour a 9x13 inch baking pan.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugars with an electric mixer till light and fluffy, about 3 to 5 minutes.
Add the eggs and vanilla, one at a time, mixing after each addition.
With the mixer on low, slowly add the dry ingredients. Mix till just combined.
With a wooden spoon, stir in 1 cup of chocolate chips, rolled oats, and the toasted coconut.
Spread 1/2 of the batter into the prepared pan, covering the bottom. Sprinkle 1 cup of chocolate chips over the batter. Spread the remaining batter on top.
Bake for about 25 to 30 minutes, until golden brown. If you want them slightly underdone start checking after 25 minutes.
Allow them to cool for 5 to 10 minutes in pan, then cut into bars. Garnish with toasted coconut, if desired.
