Oatmeal Chocolate Chip Bars are a delicious fuss-free dessert that you can whip up in no time. The chewy texture, rich flavor and ease of preparation make them a go-to recipe for any occasion. These have become a staple in our kitchen and our whole family enjoys them all week long.

Why You Will Love Oatmeal Chocolate Chip Bars

Easy to Make- No need to scoop individual cookies! Just mix in one bow and spread on a baking sheet!

Chewy and Soft- The oats add texture while the melted butter and brown sugar keep these bars super soft and delicious!

Customizable- Add nuts, dried fruit, or even peanut butter chips for a flavor twist!

Great for All Occasions- Perfect for a lunch box, dessert table or a weekend baking project with kids. These will stay on your counter in an airtight container for 5-6 days so you can enjoy them all week long.

Ingredients Notes

Old-Fashioned Oats-The star of the recipe. The oats adds a wonderful chewy texture to this bar. If you choose to use quick oats, the texture will be much softer and less structure to the bar.

All Purpose Flour- Combined with the oats, the flour will keep these bars together.

Sugar- Light brown sugar and granulated sugar are mixed into this recipe. The light brown sugar provides a caramel like sweetness and a chewy texture, while the granulated sugar adds more sweetness and provides structure for the bars.

Baking Soda-Gives the bar a slight lift and prevents them from being too dense. Do not replace this with baking powder.

Cinnamon- Adding a hint of warmth and flavor, cinnamon is a great addition to this bar.

Butter- Melted butter will keep these delicious bars super soft and add a rich flavor. Unsalted butter is the best so you can control the salt amount.

Eggs- The two eggs will bind all the ingredients together.

Chocolate Chips-Semi-sweet or milk chocolate chips are best!

Step-by-Step Instructions

Preheat the Oven-Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.

Mix Dry Ingredients- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, salt and cinnamon; mix until combined.

Add the Wet Ingredients- Add the egg, melted butter and vanilla extract to the dry ingredients and mix until fully combined.

Chocolate Chips- Fold the chocolate chips into the bar batter.

Bake- Spread the dough evenly on the prepared baking sheet. Bake for 18-20 minutes or until the top is a light golden brown color and set in the middle.

Sprinkle with Salt, Cool and Slice- Once the bars are out of the oven, sprinkle the top with course sea salt. Allow the bars to cool completely before cutting them into squares. Enjoy!

Tips for the Best Oatmeal Chocolate Chip Bars

Use Old-Fashioned Oats- These provide the best chewy texture. Quick oats will work, but the bars will be slightly softer.

Don't Over Bake the Bars- The bars should be a light golden color but still slightly soft in the middle. You do not want to over bake these or they will be dry.

Customize- Add chopped nuts, dried cranberries or any of your other favorite ingredients to make these perfect for your family.

Storage- These bars will keep will in an airtight container for up to a week or you can freeze them for longer storage.

More Bar Recipes You Will Love

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Oatmeal Chocolate Chip Bars

The perfect dessert, both hearty and sweet, Oatmeal Chocolate Chip Bars. These bars combine the chewiness of oats with the indulgence of chocolate chips and a sprinkle of sea salt, making them a crowd-pleaser for any occasion.

Course Bars, Chocolate, Cookies, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 24 Bars

Calories 261kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups Old-Fashioned Oats
• 2 Cup All Purpose Flour
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Cup Unsalted Butter Melted
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1 ½ Cups Semi Sweet Chocolate Chips

Instructions

• Preheat Oven- Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.
• Mix Together Dry Ingredients- In a medium bowl, combine the oats, flour, light brown sugar, granulated sugar, baking soda, salt and cinnamon; mix to combine.
• Add in the Wet Ingredients- Add the melted butter, eggs and vanilla extract to the dry ingredients and mix until all ingredients are fully combined.
• Add the Chocolate Chips- Fold the chocolate chips into the batter
• Bake- Spread the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the bars are a light golden color and set in the middle.
• Sprinkle with Salt, Cool and Slice- Once the bars come out of the oven, sprinkle the top of the bars with course sea salt. Allow the bars to cool completely before cutting into square. Serve and enjoy!

Nutrition

Serving: 1Bar | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 2mg

Love is in the air and so is the smell of freshly baked cookies! These Strawberry White Chocolate Cookies feel like a little Valentines in dessert form. These have the most beautiful color from the freeze dried strawberries, super creamy from the white chocolate and a soft bakery style texture that is so hard to resist. Whether you are baking for your family, a classroom treat or someone special, this recipe is simple, festive and full of flavor.

These Strawberry White Chocolate Cookies are even better when served next to the Classic Vanilla Bean Cupcake. The light fluffy vanilla cupcakes topped with silky buttercream creates the ultimate valentines dessert spread. Soft cookies on one side and delicate cupcakes on the other.

Ingredient Notes

• Freeze-Dried Strawberries: These are the star of the recipe! They provide the perfect strawberry flavor without using fresh strawberries that would make the dough to moist. Gently crush them into small pieces so that you get the flavor in each bite.
• White Chocolate Chips: Use good quality white chocolate for the creamiest flavor. Chopped white chocolate bars work great as well.
• Butter: Unsalted Butter is best! Soften the butter to room temperature but do not melt it all the way.
• Sugar: This cookie calls for a combination of both granulated sugar and light brown sugar for the best texture and sweetness.

Step-By-Step Directions

Preheat Oven:
Prepare a sheet pan with parchment paper and preheat oven to 350 degrees F

Make the Cookie Dough:
In a mixing bowl with paddle attachment, cream together the softened butter, granulated sugar and light brown sugar until smooth and creamy. Add the egg and vanilla extract and continue to mix until fully combine. Slowly add the dry ingredients into the butter mixture and mix until smooth, but do not over-mix. Add in the freeze dried strawberries and white chocolate chips.

Scoop and Bake:
Scoop the cookie dough into 3 ounce balls and place on prepared baking sheet about 2 ½" apart. Bake at 350 degrees F for 12-13 minutes or until the center is soft but the edges are very lightly golden. Remove from the oven and allow the cookies to cool slightly before enjoying.

Tips and FAQS for the BEST Cookies

• Don't overmix the cookie dough batter. This will leave the cookies more tough instead of tender and buttery.
• Slightly underbake the center!

More Strawberry Recipes You Will Love

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Strawberry White Chocolate Cookies

The most delicious Strawberry White Chocolate Cookies are so soft, buttery, creamy from the white chocolate and bursting with real strawberry flavor. These are big in size and flavor and the perfect sweet treat for any day of the week but especially Valentine's Day!

Course Cookie, Cookies, Desserts

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 9 Cookies

Calories 444kcal

Author Kristen Massad

Ingredients

• 1 ½ Cups All Purpose Flour
• ¾ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Room Temperature
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 1 Teaspoon Vanilla Extract
• 1 Egg
• 1 Cup White Chocolate Chips
• 1 Cup Freeze Dried Strawberries Crushed Up

Instructions

• Preheat oven to 350 degrees and prepare two sheet pans with parchment paper; set aside.
• In a medium bowl, combine the flour, baking soda and salt; set aside.
• In a mixing bowl with paddle attachment cream together the room temperature butter with the granulated sugar and light brown sugar until smooth and creamy.
• Add the egg and vanilla extract to the butter mixture and mix until combined, scraping down the sides in between.
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium until the batter comes together (do not overmix).
• With the mixer on low speed, add the white chocolate chips and the freeze dried strawberries and mix until combined.
• Scoop the cookies into 3 ounce balls and place on the prepared baking sheet leaving about 3" in between for room to spread.
• Bake at 350 degrees for 12-13 minute or until the edges are light golden but the center is still slightly undercooked.
• Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!
• Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately.

Nutrition

Serving: 1Cookie | Calories: 444kcal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 442mg | Fiber: 3g | Sugar: 47g | Vitamin A: 321IU | Vitamin C: 321mg | Calcium: 57mg | Iron: 7mg

Why You'll Love These Cookies

These lemon sugar cookies are perfectly balanced with just the right amount of sweetness and a pop of fresh lemon. They bake up soft in the center with lightly crisp edges and are finished with a dusting of lemon sugar for an extra layer of flavor. Simple ingredients, minimal prep and a big payoff make these a go-to cookies for any occasion.

Ingredient Notes

Fresh Lemons: Use fresh lemon zest in the cookies and an extra layer in the lemon sugar.

Granulated Sugar: Used in the dough and for rolling the cookies, going them a classic sugar cookie texture and lightly crisp exterior.

Light Brown Sugar: Adding the perfect amount of sweetness with a rich flavor.

Unsalted Butter: Make sure the butter is melted for a smooth and even baking.

Egg: Helps bind the dough and keep the cookies soft and tender.

Flour: All purpose flour is the flour that your need and make sure to measure carefully to avoid dense cookies

Baking Soda: Provides just enough lift to keep the cookies soft without making them cake.

Tips for the Best Lemon Sugar Cookies

• Don't Overmix: Mix the dough just until combined to keep the cookies tender
• Chill if needed: If your dough feels to soft, chill it for 20-30 minutes to help prevent spreading.
• Underbake Slightly: Pull the cookies out when the centers look just set. They'll continue to firm up as they cool.
• Extra Lemon Flavor: Add a little extra lemon zest to the sugar used for rolling for even more citrus punch.

FAQ's To Make Easy Lemon Cookies

More Lemon Recipes You Will Love

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Easy Lemon Sugar Cookies

If you love a classic sugar cookie with a bright citrusy twist, these Easy Lemon Sugar Cookies are for you. Soft, chewy and bursting with fresh lemon flavor, they are the kind of cookie that feels perfect year-round.

Course Cookie, Cookies

Cuisine Cookies, Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories 127kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Melted
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 2 Tablespoons Lemon Zest
• 1 Egg

Lemon Sugar

• ½ Cup Granulated Sugar
• 1 Tablespoon Lemon Zest

Instructions

Lemon Sugar

• Combine the granulated sugar and lemon zest and mix until combined; set aside until ready to use

Lemon Sugar Cookies

• Preheat oven to 350 degrees F and prepare a sheet pan with parchment paper
• In a medium bowl, combine the flour, baking soda and salt; set aside
• In a small mixing bowl with paddle attachment combine the melted butter, granulated sugar, light brown sugar and lemon zest; mix until combined and creamy
• Add the egg to the butter mixture and mix until fully combined
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium speed until smooth and fully comes together
• Using a 2 tablespoon scoop or spoon, scoop the batter and gently roll to a ball
• Roll each of the cookie dough balls in the Lemon Sugar and then place on the prepared sheet pan about 3 inches apart
• Place the sheet pan in the preheated oven for 10-11 minutes (cookies will still be very light in color…do not overbake)
• Remove the cookies from the oven and allow them to cool completely
• Store in an airtight container for 3-4 days or freeze if you are not eating immediately

Nutrition

Serving: 1Cookie | Calories: 127kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Often found on Christmas cookie trays across Europe and the U.S., Kipfels are beloved for their soft, crumbly texture and subtle nutty flavor. They are perfect to add to your favorite Christmas Cookie Box or served alongside a cup of coffee or hot cocoa. This cookie recipe is my grandmas and has been on our Christmas table every year.

Why You'll Love These Cookies

• Buttery and tender with a melt-in-your-mouth texture
• Not overly sweet, making them perfect after a big holiday meal
• Easy to make with only a few ingredients and even better then next day
• A timeless addition to any festive cookie assortment

Ingredient Notes

Unsalted Butter
Use high quality butter and make sure that it is softened to room temperature. Butter is the star of this recipe so good butter really does matter.

Powdered Sugar
Powdered Sugar is used both in the dough and for rolling the cookies after baking. It creates that signature snowball look and delicate sweetness.

All Purpose Flour
Spoon and level your flour to avoid adding too much which will make the cookies dry.

Pecans
Traditional Kipfels are made with finely ground pecans, but you can also use walnuts, almonds or hazelnuts. Make sure the nuts are very finely ground-almost like flour-for the best texture.

Tips for the Perfect Snowball Cookies

• Grind the nuts finely: Large nut pieces will affect the delicate texture of the cookies. Use a food processor for the best texture.
• Don't Overmix: Mix just until the dough comes together to keep the cookies tender.
• Roll While Warm: Roll the warm cookies in the powdered sugar to ensure that it sticks and coats the best.
• Store Properly: These cookies taste even better the next day! Make sure to store in an airtight container for up to 7 days.

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Snowball Cookies

Italian Snowballs Cookies, also known as Kipfels, are a holiday classic that never goes out of style. Delicate, buttery and generously coated in powdered sugar, they practically melt in your mouth. Made with only five ingredients, finely ground pecans and a few other pantry staples, these cookies are unforgettable.

Course Cookie

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kristen Massad

Ingredients

• 1 Cup Butter
• ⅓ Cup Powdered Sugar
• 1 tsp Vanilla Extract
• ½ tsp Salt
• 2 Cups All Purpose Flour
• 1 Cup Pecans

Instructions

• Preheat oven to 350 F
• Cream the butter, sugar, vanilla extract and salt until fully combined
• Add the all purpose flour and pecans and mix until it comes together into a ball
• Scoop the dough into 1” balls (I like to use an ice cream scoop) onto a baking sheet with parchment paper
• Bake for 10-12 minutes or until lightly golden
• Let cool and then dredge in powdered sugar until fully coated

I love every thing about the hustle and bustle of the holiday season, including getting messy in the kitchen with my kids. There are so many wonderful traditions that I remember from being a kid at Christmas and it is so fun for me to pass these on to my three kids. Christmas cookie baking is one of the best ones and this Easy Cream Cheese Sugar Cookie is going to be a family favorite for years to come!

The dough is easy to make, roll out and bake and the best part is that these sugar cookies are dipped in the glaze! I love decorated shortbread and sugar cookies, but sometimes the icing and decorating can be intimidating. This cream cheese sugar cookie recipe is kid and adult friendly and there is absolutely no pressure with the glaze. Dip the cookies in the glaze and let them dry!

We are obsessed with these Cream Cheese Sugar Cookie Trees, but will also be baking our famous Shortbread Cookies and the delicious Soft Almond Sugar Cookies.

Ingredients

Flour- All purpose flour is the best option for these cookies to keep a great soft texture but stable enough to be dipped in glaze.
Sugar- Granulated sugar is used for the cookie dough and powdered sugar for the glaze!
Butter- Room temperature butter is the key to making these cookies extra delicious and flakey!
Cream Cheese- A great addition to a traditional sugar cookie make with just butter, cream cheese adds a soft texture and a tangy flavor that is so delicious with the sugar glaze.
Egg-Just one egg needed!
Baking Powder- Making these cookies soft and chewy!
Extract- Vanilla extract is a great addition to this soft and chewy cookie, but you can always add almond extract for a fun burst of flavor
Milk- Whole milk for the glaze is the best option, but 2% will also work! Don't use skim milk

Step-by-Step Directions

Prepare The Dough

• In a mixing bowl with paddle attachment, cream together the butter and cream cheese until smooth 
• Add in the granulated sugar and mix until fully combined 
• Add the egg and vanilla extract to the butter mixture and mix until creamy
• Mix in the flour and baking powder until the dough comes together 
• Remove the dough from the mixer, shape it into a ball, wrap it in plastic wrap and chill for 1 hour

Bake The Cookies 

• Preheat the oven to 350 degrees F and prepare 2 sheet pans with parchment paper 
• Roll the dough out on a floured surface until it ¼-1/2 inch thick, cut the desired shape using a cookie cutter and place on the prepared baking sheets 
• Bake the cookies for 10-12 minutes 
• Allow the cookies to cool completely before glazing 

Glaze The Cookies

•  In a small bowl combine the powdered sugar and milk and whisk until smooth and creamy (if the glaze is to thick, add milk or to thin add a little powdered sugar) 
• Separate the glaze into three small bowls and add green food coloring to your desired color (light, medium, dark) 
• Dip the top of the cookies in the glaze allowing the excess to drip off and then place the glazed cookie on a cooling rack to dry
• Allow the glaze to dry completely before stacking, packaging or serving! 

Tips and FAQS To Make The Best Sugar Cookies

Ingredients
It is super important to make sure that all your ingredients are at room temperature before starting to mix. This will ensure that the dough is combined evenly and bakes evenly.

Chill Time
Give yourself enough time to allow the dough to chill. When making shortbread or sugar cookies the dough needs time to rest and chill before rolling out, cutting and baking.

Cookie Cutters
Have fun with this recipe and create any shape of cookie you love. I am loving these tree cookie cutters for a simple and modern Christmas design.

Glaze
I am loving this silky smooth and thin glaze that is easy to dip the cookies in, but you can adjust the glaze by adding more or less milk to make it the consistency you love.

Store and Save
This Cream Cheese Sugar Cookie recipe is great to make in advance. Make the dough and refrigerate it until you are ready to bake. Once the cookies are baked you can keep the cookies in an airtight container for up to 4 day and then glaze one day before you are ready to serve.

More Christmas Cookies You Will Love

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Easy Cream Cheese Sugar Cookie Trees

Soft and chewy, Easy Cream Cheese Sugar Cookie Trees are so festive and fun for the holidays!! A modern and easy take on a traditional decorated cookie, this dough is easy to roll out, cut, bake and dipped in glaze!

Course Cookies

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Rest Dough 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 36

Calories 128kcal

Author Kristen Massad

Ingredients

Cream Cheese Sugar Cookie Dough

• 1 Cup Unsalted Butter Room Temperature
• 8 Ounces Cream Cheese Room Temperature
• 1 ½ Cups Granulated Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 3 ½ Cups All Purpose Flour
• 1 Teaspoon Baking Powder

Cookie Glaze

• 2 Cups Powdered Sugar
• 2-3 Tablespoons Whole Milk
• Green Food Coloring

Instructions

Prepare The Dough

• In a mixing bowl with paddle attachment, cream together the butter and cream cheese until smooth
• Add in the granulated sugar and mix until fully combined
• Add the egg and vanilla extract to the butter mixture and mix until creamy
• Mix in the flour and baking powder until the dough comes together
• Remove the dough from the mixer, shape it into a ball, wrap it in plastic wrap and chill for 1 hour

Bake The Cookies

• Preheat the oven to 350 degrees F and prepare 2 sheet pans with parchment paper
• Roll the dough out on a floured surface until it ¼-1/2 inch thick, cut the desired shape using a cookie cutter and place on the prepared baking sheets
• Bake the cookies for 10-12 minutes
• Allow the cookies to cool completely before glazing

Glaze The Cookies

• In a small bowl combine the powdered sugar and milk and whisk until smooth and creamy (if the glaze is to thick, add milk or to thin add a little powdered sugar)
• Separate the glaze into three small bowls and add green food coloring to your desired color (light, medium, dark)
• Dip the top of the cookies in the glaze allowing the excess to drip off and then place the glazed cookie on a cooling rack to dry
• Allow the glaze to dry completely before stacking, packaging or serving!

Nutrition

Serving: 36cookies | Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 164IU | Calcium: 11mg | Iron: 1mg

Why You Will Love These Breakfast Cookies

Gluten Free: Made with certified gluten-free oats and no wheat flour

Naturally Sweetened: Choose monk fruit sweetener for a low-glycemic option or honey for a touch of natural sweetness.

Wholesome Fats: Coconut oil and almond butter add heart-healthy fats and keep you full longer.

Kid Friendly & Adult Approved: These cookies are sweet, chewy, and sweetened with dried cranberries and chocolate chips…what is not to love?

Ingredient Notes

Gluten Free Quick Oats: Make sure to purchase gluten-free quick oats for a softer texture cookie. If you prefer a thicker, hearty texture, you can use Rolled Old Fashioned Oats.

Cinnamon: Adding a warmth to these cookies, cinnamon is a must add!

Coconut Oil: Providing a healthy fat that will also add moisture. Melt the coconut oil before mixing in to the cookie batter. You can always substitute for melted butter if you don't have any dairy issues.

Almond Butter: Adds richness, flavor and protein. Natural almond butter with no sugar added is best. Peanut butter or sunflower seed butter is always a great alternative.

Honey or Monk Fruit: Adding a natural sweetener to the cookie, I love the flavor of honey but monk fruit is a great alternative for a low-glycemic and sugar free option.

Dried Cranberries and Chocolate Chips: Tart and chewy, these balance the sweetness of the cookie and pair perfect with dark chocolate chips.

Optional Add Ons: Chia Seeds, Flax Seeds, Chopped Walnuts, Pumpkin Seeds, Chopped Almonds are great add ons for this cookie recipe.

Pro Tips and FAQS

• Use Parchment Paper or silicone baking mats to prevent sticking and make clean-up super easy!
• Warm the almond butter so that it is not to thick and will mix in easily.

More Breakfast Recipes You Will Love

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Good Morning Breakfast Cookies

Who says cookies can't be part of a healthy breakfast? Our Good Morning Breakfast Cookies are the perfect way to kickstart your day with energy, flavor and wholesome ingredients. Packed with gluten-free oats, almond butter and naturally sweetened with honey or monk fruit, these cookies are a delicious and satisfying treat you can feel good about grabbing on busy mornings.

Course Breakfast

Cuisine Cookies

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 16 cookies

Calories 167kcal

Author Kristen Massad

Ingredients

• 2 Cups Gluten Free Quick Oats
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• 2 Eggs
• ⅓ Cup Coconut Oil Melted
• ½ Cup Almond Butter Melted
• ¼ Cup Honey
• 1 teaspoon Vanilla Extract
• ½ Cup Dried Cranberries
• ½ Cup Mini Chocolate Chips Dairy Free Optional

Optional Add Ins:

• 1 Tbsp Chia Seeds
• 1 Tbsp Flax Seeds
• ¼ Cup Chopped Nuts

Instructions

• Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
• In a large mixing bowl, whisk together the eggs, melted coconut oil, melted almond butter, honey and vanilla extract until smooth and creamy
• Add the gluten free oats, cinnamon, baking soda, baking powder and salt to the almond butter mixture and mix until well combined.
• Using a spatula, fold in the dried cranberries, mini chocolate chips and any other additional add ins to the breakfast cookie batter
• Using an ice cream scoop or ¼ cup measuring cup, scoop the batter onto the prepared sheet pan, leaving 2-3" in between each cookie.
• Bake the breakfast cookies for 10-11 minutes
• Remove the cookies from the oven and allow them to cool completely before transferring them to a platter or packaging

Nutrition

Serving: 1Cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 96mg | Fiber: 2g | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg

Why No-Bake Peanut Butter Energy Bites

Peanut Butter M&M Energy bites are kind of like a party in a ball.  Loaded with oats, peanut butter, chia seeds, honey, chocolate chips and m&m’s, these will definitely be a fan favorite for kids and adults.  Although they have a touch of sweet, these no-bake energy bites are the perfect grab and go snack for in between school activities.

No-Bake Energy Bite Ingredients

Old-Fashioned Oats
The base of this recipe, oats provide fiber and whole grain goodness. You can substitute for quick oats for a smoother texture, but the old-fashioned ones offer a chewier bite.

Peanut Butter
Use your favorite kind of peanut butter, creamy or chunky.

Honey
Act as a natural sweetener and helps bind the mixture together.

Chia Seeds
Adding chia seeds is optional but highly recommended for an extra boost of omega-3's and fiber.

Mini M&M
These little candies add a pop of color and sweetness and will be a favorite for the kids. If you want to remove the M&M for a healthier option, I love replacing the M&M's for dried cranberries.

Mini Chocolate Chips
Adding the perfect amount of sweet.

How To Make No-Bake Energy Bites

1. Mix Ingredients: In a medium bowl, combine the creamy peanut butter, honey and cinnamon and mix until smooth and fully combined

2. Mix the Ingredients: Add the oats, mini chocolate chip and mini m&ms and mix until fully combined.

3. Shape the Bites: Scoop the oat energy bites into small one inch balls using a spoon or ice cream scoop. Roll them into bite-sized balls.

4. Chill and Store: Place the energy bites on a baking sheet lined with parchment paper and refrigerate for 30 minutes to set. Once the energy bites are set, store them in a airtight container in the fridge for up to one week.

More Recipes You Will Love

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No-Bake Peanut Butter M&M Energy Bites

Small but powerful, No-Bake Peanut Butter Energy Bites are loaded with flavor, packed with nutrient rich ingredients, require no baking and are the perfect size to pack for an on the go snack.      

Course Breakfast, Recipe, Snacks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 Energy Bites

Calories 132kcal

Author Kristen Massad

Ingredients

• 1 Cup Old Fashioned Oats
• ¾ Cup Creamy Peanut Butter
• ½ Cup Mini Chocolate Chips
• ¼ Cup mini M&M’s
• 2 Tablespoon Honey
• 1 Tablespoon Chia Seeds
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Ground Cinnamon

Instructions

• In a medium bowl combine the peanut butter, honey and cinnamon and mix until smooth and creamy.
• Stir in the oats, mini chocolate chips and mini m&m's until fully combined.
• Using a small ice cream scoop, scoop the batter and roll into balls (I like mine to be about 1” in diameter)
• Place the energy bites in an airtight container and refrigerate until ready to eat

Nutrition

Serving: 1Serving | Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

There is nothing better than walking into a neighborhood bakery and enjoying the smell of fresh baked cookies and even better chocolate chip cookies.  When I owned a bakery,  it was always the chocolate chip cookies that sold out every day and without fail something everybody loved.  There is something so special about the flavor, texture and childhood memories this cookie provides.  There is a lot of pressure to have the best chocolate chip cookie and why not make it in your own home.  Bakery Style Chocolate Chip Cookies are freshly baked, thick, super soft, a beautiful golden edge and loaded with chocolate chips.  Take these cookies to the next level by sprinkling sea salt on top of each cookie right when they come out of the oven!

Ingredients Notes

The quality of your ingredients and the temperature of your ingredients are going to be the key to your success when making these Bakery Style Chocolate Chip Cookies.  There are so many chocolate chip cookies out in the world, so you want to serve the best of the best.  Make sure to use high quality ingredients and set them out to be used at room temperature.

All Purpose Flour-Unbleached All Purpose Flour is the base to making these cookies great.  Make sure to measure the flour and level the top to provide the exact amount that you need.

Baking Soda-Using baking soda will ensure that your cookie will puff up and will give a perfect soft texture

Corn Starch-The addition of corn starch is not in every cookie recipe, but I promise this will keep your cookies extra soft

Salt-I love the addition of salt to enhance the flavor of your cookie

Light Brown Sugar-Combining light brown sugar with granulated sugar give the cookie more depth in the flavor and provides a softer texture

Granulated Sugar-The perfect amount of sugar will make the cookie sweet but not to sweet.  You want to be able to enjoy every bite without having sugar overload

Eggs-eggs will allow the cookies to spread and create a beautifully thick center that will be super soft

Vanilla Extract-Add vanilla extract for an extra touch of flavor

Semisweet Chocolate Chips-there is not chocolate chip cookie without the chocolate chips, so this is ingredient has the spotlight.  I love semi sweet chocolate chips because they are not as sweet as other chocolate chips.  If you prefer another type of chocolate, you can customize this to your liking

Step-by-Step Instructions

• combine the all purpose flour, baking soda, cornstarch and salt; set aside 
• Using room temperature ingredients, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs, one at a time, scraping down the sides in between each addition; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven and allow them to cool for 5-10 minutes
• Enjoy

Expert Tips and FAQS

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

More Cookies You Will Love

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Best Bakery Style Chocolate Chip Cookies

Craving the perfect chocolate chip cookie? These Bakery-Style Chocolate Chip Cookies are thick, chewy, loaded with rich, melty chocolate. With golden brown edges and soft centers, they deliver all the indulence of your favorite bakery treat-right from your own oven!  

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Calories 322kcal

Author Kristen Massad

Ingredients

• 2 ¼ Cup All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cornstarch
• ½ teaspoon Salt
• ¾ Cup Unsalted Butter Room Temperature
• ¾ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Eggs Room Temperature
• 1 Teaspoon Vanilla Extract
• 2 Cups Semi Sweet Chocolate Chips
• Course Sea Salt optional garnish

Instructions

• Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
• In a medium bowl, combine the all purpose flour, baking soda, cornstarch and salt; set aside
• In a mixing bowl with paddle attachment, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs and vanilla extract; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven, sprinkle each cookie with course sea salt and allow them to cool for 5-10 minutes
• Enjoy warm or store in an airtight container

Notes

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

Nutrition

Serving: 17cookies | Calories: 322kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 289IU | Calcium: 29mg | Iron: 2mg

Few desserts are as universally loved and simple to make as 7-Layer Magic Cookie Bars. With their perfect blend of textures and flavors, crunchy, chewy, chocolatey and coconutty, these bars are a true crowd-pleaser. Whether you are baking for a party, a potluck or just to satisfy a sweet tooth, these bars delivery every time.

For the month of December I love sharing all of my Nanny's cookie recipes and so many of our favorite cookie recipes with you, like these delicious bite size Snowball Cookies.

What Are 7-Layer Magic Cookie Bars?

Also known as Hello Dolly or Magic Bars, this dessert layers simple pantry ingredients into a gooey, decadent treat. The seven "magic" layers include a graham cracker crust, butter, sweetened condensed milk, chocolate chips, butterscotch chips, shredded coconut and chopped pecans.

The magic comes from how effortlessly the layers bake together, creating a rick and cohesive dessert that tastes like you spent hours perfecting when in reality it only takes 15 minutes to assemble.

Ingredient List

Here is what you will need to make a classic 7-Layer Magic Cookie Bar

Butter-Unsalted butter provides a rich flavor and helps bind the graham cracker crumbs into a sturdy crust.

Graham Cracker Crumbs-Finely crushed crumbs forms the buttery and slightly sweet crust which is the perfect base for the 7-Layer dessert bar. You can buy pre-crushed crumbs or crush them in a food processor.

Sweetened Condensed Milk-This thick and creamy liquid is the glue that holds the layers together.

Semisweet Chocolate Chips-The chocolate layer adds a decadence and balance the the sweet flavors that this bar offers.

Butterscotch Chips-Adding a warm and caramel like flavor, butterscotch chips are a great addition to this sweet bar.

Sweetened Shredded Coconut-The coconut brings a chewy texture and a tropical sweetness that pairs beautifully with the other ingredients. The coconut will get slightly toasted while baking and adds a delicious nutty flavor.

Chopped Pecans-Chopped pecans provide a wonderful crunch and a touch of earthiness to balance the sweetness. If you don't love pecans, you can always add walnuts or almonds.

How To Make The Best 7-Layer Magic Cookie Bars

Preheat Oven: to 350 degrees F and prepare a 9x13 inch sheet pan with parchment paper.

Prepare the Crust: Mix the melted butter with the graham cracker crumbs until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Layer the Ingredients: Pour the sweetened condensed milk evenly over the crust. Sprinkle the chocolate chips, butterscotch chips, shredded coconut and chopped pecans in the order.

Bake: Place the pan in the oven to bake for 25-30 minutes or until the edges are golden brown.

Cool Completely: Allow the bars to cool in the pan before slicing. For a clean cut, refrigerate for 1-2 hours before slicing into squares.

Tips for The Perfect Magic Cookie Bars

Pack the crust firmly: A solid graham cracker crust will ensure the bars will hold together well. Use the back of a measuring cup to press the crust firmly.

Experiment with toppings: Swap the chocolate chips for white chocolate chips or butterscotch for peanut butter chips. Be creative and make these unique for your family!

Store them properly: Store in an airtight container at room temperature for up to a week or freeze for up to three months.

More Holiday Recipes You Will Love

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7-Layer Magic Cookie Bars

7-Layer Magic Cookie Bars are truly magic when you learn that there is no mixing involved.  Seven layers of butter, graham cracker, chocolate chip, butterscotch chips, coconut and pecans make the perfect bar for the holiday season!  

Course Bars, Chocolate, Dessert

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 Bars

Calories 410kcal

Author Kristen Massad

Ingredients

• ½ Cup Unsalted Butter Melted
• 1 Cup Graham Cracker Crumbs
• 6 Ounces Semi Sweet Chocolate Chips
• 6 Ounces Butterscotch Chips
• 1 Cup Shredded Coconut
• ½ Cup Chopped Pecans
• 1 Can Condensed Milk

Instructions

• Preheat the oven to 350 degrees F and prepare a 9x13 sheet pan with parchment paper.
• In a medium mixing bowl, combine the melted butter and graham cracker crumbs until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
• Pour the sweetened condensed milk evenly over the crust. Sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped pecans in that order.
• Place the pan in the preheated oven and bake for 25-30 minutes or until the edges are golden brown.
• Allow the bars to cool completely in the pan before slicing.

Nutrition

Serving: 1Bar | Calories: 410kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 166mg | Potassium: 262mg | Fiber: 2g | Sugar: 40g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

These cookie critters are a super fun way to get your kids involved and a dessert that everyone will enjoy!  For Halloween festivities, you can go over the top and create all sorts of spooky and sweet treats.  From Halloween Snack Mix, Hocus Pocus Punch, Halloween Shortbread Cookies, and these Halloween Cookie Critters; you are sure to have the best celebration ever!  

Ingredients

• Oreos- The beloved cookies that are arguably the most important part of this treat
• Chocolate Chips- White chocolate is easy to add color to so that you can make these critters look however you like
• Coconut Oil- A tablespoon of coconut oil will bring the melted chocolate to the perfect dipping consistency
• Food Coloring- To tint the white chocolate whatever color you desire
• Candy for decoration- There are endless opportunities here: candy eye balls, sour rings, candy corn, and more
• Popsicle Sticks- the tool that will help you dip the oreos easily, plus everything is more fun to eat on a stick!

Directions

• To get these little critters started, place each popsicle stick in between each sandwiched cookie and refrigerate until you are ready to start dipping.
• In a microwave safe bowl, add the coconut oil to the chocolate chips and melt in the microwave for thirty second increments until the chocolate is completely melted and smooth.
• Divide the white chocolate into separate bowls and color according to the critter you are choosing to make.
• Lastly, have a blast with candy decorations to make your cookie critters come to life!

Mummy Cookie Critters

• Mummies are so easy to make! All you need is some of the melted white chocolate and candy eyes.
• After you have coated the oreo in the chocolate, lay it down on the parchment paper and drizzle more of the chocolate on the cookie in side to side motions and add a pair of eyes.

Pumpkin Cookie Critters

• To create these cute pumpkins, add orange food coloring to a portion of the melted white chocolate and dip the oreos until fully coated.
• Using a piping bag, pipe the remaining orange white chocolate onto the cookie to create a pumpkin shape and garnish with a small piece of pretzel or a green sprinkle to create the stem.

Monster Cookie Critters

• For a monster look, add green (or whatever color you want your monsters) to a portion of the melted white chocolate and dip the oreos until fully coated.
• Give the monsters some eyes, and dress them up in any other way you want!

Tips and FAQS For Halloween Cookie Critters

• Make sure you add coconut oil when melting the chocolate chips so that the chocolate will be thin enough to dip the oreos into
• Personalize these little critters! Remember you can use whatever candy decorations you want to really make these your own.

More Halloween Recipes You Will Love

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Halloween Cookie Critters

A kid friendly dessert for Halloween that the whole family will love.  Mummy's, monsters and pumpkins, Halloween Cookie Critters are classic Oreo cookies dipped in white chocolate and decorated for a fun halloween celebration!   

Course Cookies

Cuisine American

Prep Time 30 minutes minutes

Rest Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 Cookies

Calories 228kcal

Author Kristen Massad

Ingredients

• 12 Oreo Cookies
• 12 Popsicle Sticks optional
• 2 Cups White Chocolate Chips
• 1 Tablespoon Coconut Oil
• Food Coloring: pink, orange, green
• Candy Garnish: Candy eye balls, sour rings, candy corn

Instructions

• Prepare a sheet pan with parchment paper
• Place the Oreo cookies on the prepared sheet pan and add the popsicle sticks in between the sandwiched cookies
• In a microwave safe bowl combine the white chocolate chips and coconut oil and microwave for thirty second increments until the chocolate is completely melted and smooth
• Divide the white chocolate up into small bowls and add a few drops of food coloring into each bowl; light pink, light orange, lime green and keep one bowl white

Mummy Cookie Critters

• Dip the Oreo in the white chocolate and gently shake the excess chocolate off and place the white chocolate dipped Oreo on the sheet pan, place the two candy eye balls on the wet white chocolate and and allow it to dry completely.
•  Once the white chocolate base is dry, drizzle white chocolate over the coated cookie to create a mummy look

Pumpkin Cookie Critters

• Once the white chocolate is melted add one to two drops of orange food coloring and mix until fully combine.
•  Dip the Oreo cookie into the orange colored white chocolate and gently shake the excess white chocolate off and place the orange coated Oreo on the sheet pan and allow it to dry completely.
• Using a piping bag, pipe the remaining orange white chocolate onto the pumpkin to create vertical lines and garnish with a small piece of pretzel or a chocolate sprinkle, place it for the stem

Monster Cookie Critters

• Once the white chocolate is melted add one to two drops of green food coloring or pink food coloring and mix until fully combine.  
• Dip the Oreo cookie into the green or pink colored white chocolate, gently shake the excess white chocolate off and place on a sheet pan to allow the chooclate to dry
• While the cookie critters are drying, place the candy eye balls on the critter for a monster scary look
• Once the Halloween Cookie Critters are dried, place them on a serving platter or package for gifting

Nutrition

Serving: 12cookies | Calories: 228kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 112mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg