Oatmeal Chocolate Chip Coconut Cookie Bars

This brownie recipe, Oatmeal Chocolate Chip Coconut Cookie Bars, leans on old-fashioned rolled oats, all-purpose flour and baking soda. It makes 24 bars and takes about 40 minutes.

• Yield 24 bars
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup salted butter, melted
• 1 1/3 cups packed light or dark brown sugar (or a combo)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• 3/4 cup sweetened or unsweetened coconut flakes
• 1 1/2 to 2 cups semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray (see note for other types of pans).
2. Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
3. To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
4. Add the dry ingredients, coconut, and chocolate chips and mix.
5. Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It's ok if you need to add additional baking time, just keep an eye on the bars - they are better just slightly under baked.

Cool the pan before you lift the squares.