Delicious crunchy peanut butter oat cookie bars topped with a thin layer of chocolate and chopped nuts.
I adapted the recipe from Betty Crocker’s Cooky Book
The more time I spend reading and cooking from old cookbooks, the more I understand why our weight struggles are so much bigger than they were just a few decades ago.
Even though most old recipes call for butter and sugar and other “fattening” ingredients, the portions were much much smaller!
This recipe for chocolate topped peanut butter oat cookie bars or, “Oatsies” is a perfect example.
Baked in a 9×9-inch pan, the instructions are to cut into 32 bars. Yes, 32 bars! (The same recipe on AllRecipes has instructions to make 9 bars.
When you decrease the number of bars and increase the size of each bar by that much, you increase the calories per bar by almost 400%. And that’s all it takes to turn a little confection into a calorie bomb!)
Cookies and cookie bars, like these chocolate topped peanut butter oat cookie bars used to be little sweet treats, not the gargantuan disks and slabs they have become today. (When you increase the size of something, you increase it’s calories, it’s really as simple as that.)
I made a few changes to the original “Oatsies” recipe, to lighten it up a bit. I substituted some of the butter with peanut butter (because I love peanut butter), some of the oats with oat bran, and decreased the amount chocolate and nuts used on top by half.
They are still delicious. And so cute cut into little bars
Each one of these little chocolate topped peanut butter oat cookie bars has 77 calories and 2 Weight Watchers PointsPlus.
- 1-1/2 cup rolled oats (old fashioned)
- ½ cup oat bran
- ½ cup packed brown sugar
- ⅓ cup peanut butter
- ¼ cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup chocolate chips
- 2 tablespoons chopped nuts
- Line a 9-inch baking pan with nonstick foil. (If you don’t have nonstick foil, line the pan with plain foil and coat the foil with nonstick spray.
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees.
- In a large bowl, mix together the oats, oat bran and brown sugar.
- In another bowl, mix together the peanut butter, corn syrup, melted butter, vanilla and salt until well blended.
- Add the peanut butter mixture to the oat mixture and mix well.
- Scrape the mixture into the prepared pan and pat down firmly and evenly.
- Bake until set, 15 to 20 minutes.
- Remove from the oven and let cool.
- While the cookie bars cool, melt the chocolate, either over low heat in a small heavy-bottomed saucepan or in a small microwave safe bowl in the microwave. (To melt chocolate in the microwave, heat at 50% power for about 30 seconds. Remove and stir. If chocolate is not melted, return and heat at 50% for another 30 seconds and stir again. Repeat, stirring every 30 seconds to avoid scorching the chocolate. When small lumps remain, remove and stir to complete the melting.)
- Spread a thin layer of melted chocolate evenly over the bars and sprinkle with the chopped nuts.
- Place in the refrigerator to cool completely.
- When completely cool, cut into 32 bars.
If you liked these peanut butter oat cookie bars you might also like
4-Ingredient Flour-less Peanut Butter Cookies
Healthy Chocolate Chip Cookie Recipes
Low Fat Oatmeal Chocolate Chip Cookie Bars
Weight Watchers Chocolate Chip Cookies with Salted Peanuts
Skinny Banana Coconut Chocolate Chip Bars
Caramel Oatmeal Chocolate Mini Bars
*PointsPlus® for peanut butter oat cookie bars calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.