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These oatmeal chocolate chunk cookie peanut butter swirled brownies are what you need today, trust me! In addition, you know what the very best feeling is?
Knowing today is Friday.
WATCH HOW-TO VIDEO HERE:
Yup, Friday is the best.
And I know that I cannot be the only one who feels this way.
In general, I think Friday is a very loved day by most. What’s not to love?
For me, Friday means no pressure. I don’t typically have a Saturday post and I don’t typically have other project deadlines due on Saturdays, so Friday nights have become my free night. A night with no writing recipes, editing photos and typing words upon words about said recipe, hoping at the same time I am not boring you guys to death. Don’t get me wrong, I love working on my work, I truly do love it, which is probably why I can do it so much, BUT a little break is always needed. Especially after a full week.
So yeah, I love me my Fridays!
The best Fridays though, come after an exceptionally jam-packed week. The ones that leave you tired, but feeling good about what you have accomplished. To me, that’s the best feeling.
This week was crazy. There was lots planning, plenty of cooking, and a handful of fails – luckily the wins made up for the fails. There was tons of writing, emailing, editing and grocery shopping. Way too much SNOW – and not enough sun.
Nothing new though.
Thursday pretty much whipped my butt, so Friday obviously deserves some chocolate.
Duh. It’s the very smart thing to do.
Another smart thing to do?
Mom’s oatmeal chocolate chunk cookies (in bar form) + peanut butter swirled brownies…
All together in one big 9×13 inch pan. Yuppers.
Sometimes you just need a little simplicity. Sometimes some simple cookies and brownies – classics that will never, ever get boring (and my family’s favorites) are just the trick.
The over the top stuff is delicious, but really all I wanted to do last week was just make something sort of familiar and somewhat normal, so I did, and I do think it was one of my best decision all week.
I mean dear gosh, look at all that chocolate and with oatmeal (MY favorite cookie) and peanut butter?
These are pretty much everything you could want from a bar. They are ever so slightly crumbly, extra moist, extra gooey, extra chocolatey and the texture is out of this world. No really, it is!
Oatmeal Chocolate Chunk Cookie Peanut Butter Swirled Brownies.
Servings: 24 bars
Calories Per Serving: 253 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Brownie
- 10 tablespoons unsalted butter
- 2 ounces milk or semi sweet chocolate chopped
- 1 cup granulated sugar
- 1 tablespoon instant coffee optional
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa but for these brownies I recommend sticking with regular cocoa)
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/3 cup semi sweet chocolate chips or chocolate chunks
- 1/2 cup creamy peanut butter melted (I microwave mine for 30 seconds)
Oatmeal Cookie
- 1 1/4 cup old fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canola oil or melted coconut oil + more if needed
- 1 egg
- 2 teaspoons vanilla
- 4 ounces dark chocolate chopped into chunks (about 1 1/2 cups)
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish or line with foil or parchment paper.
- To make the brownie batter - Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Add 1/4 cup of the melted peanut butter (you will use the remaining 1/4 cup later) and gently stir, leaving a few streaks of peanut butter. Stir in the remaining chocolate chips or chunks.
- To make the oatmeal cookies - In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, egg, and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good, if not add a tablespoon more of oil). Mix in about 1/2 cup of the chocolate chunks.
- To assemble drop dollops of about half the brownie batter into the prepared pan. Sprinkle the oatmeal cookie dough around and over the brownie batter. Dollop the remaining brownie batter over top the oatmeal cookie dough. If needed, re-warm the remaining 1/4 cup of peanut butter in the microwave and then drizzle it over the the pan. Use a sharp knife to swirl the peanut butter around the brownie batter (don't try to swirl the peanut butter around the oatmeal cookie dough). Now grab the remaining chocolate and scatter it over the pan.
- Bake for about 25-35 minutes, just do not over bake. Underdone is always better in my opinion. Allow bars to cool in pan for at least 1 hour before slicing and serving.
And don’t skimp on the chocolate chunks, Friday would be disappointed in you.
My sister and I made these together and they turned out so delicious. Extremely decadent in my opinion, in all the best ways! We actually only put half of the amount of chocolate it called for into the oatmeal cookie batter and it was plenty. Cooked for 25 min and came out perfect!
Hey Sarah,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
These were so good!! I almost didn’t make them because they seemed too time consuming. But really, it didn’t take me that long. The only issue I had was with the oatmeal cookie. Was it supposed to be more like a crumble? The dough never came together for me and I ended up adding a little almond milk to help “bind” it. But it still came out delicious! Thank you for a great recipe! I love scrolling through your website and I’m thinking I may need to get your cookbook.
Hey Jodi,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! This definitely is a crumbly cookie. xTieghan
why do u use canola oil in lots of your recipes? Can you substitute it?
Hi Wendy, you can use melted coconut oil in this recipe and any other recipe calling for canola oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are really good! But I would suggest not to use canola oil, I can taste it after it’s baked. Stick with using coconut oil.
Thank you Katie!
Can you please clarify which component (brownie or cookie) uses 2 eggs and which uses 1 egg? The ingredient list conflicts with the instructions. Thanks!
Hi Ashley, the brownie uses 2 eggs and the cookie 1 egg. Sorry if that was confusing. Let me know if you have other questions. Hope you love the cookies!
These bars were a HUGE hit at my dinner party.
Is there a reason you used oil in the cookie dough instead of butter. I found that interesting.
So happy you loved them! Thanks! My my always uses oil, so I just do too! haha! It works so great!
These look incredible! I can’t wait to make these!
Thanks!
These are in the oven as I type and all I can say is Holy Thunder Thighs Batman!! If the finished product is half as good as the batter…this is definitely a keeper! 🙂
I just made these and my family love them! They look absolutely gorgeous. Mine came out quite crumbly though the taste is there…any idea what I may have done wrong?
The cookies are naturally very crumbly, but I did fin the brownies stay moist. was this the case with you?
I think I overcooked the brownie because it was a little dry for my liking so I’ll have to give them another go 🙂
Oh man! Hope the second time is the charm!
So I made these, but I used chunky peanut butter and ooooh man. Good decision. Thank you for this recipe! I showed the pictures to a friend I work with and he had a look on his face like he was in actual pain because he wasn’t eating them that very second, haha. He’s in for a treat tomorrow, haha.
SO happy you loved these!! Love the chunky PB, sounds awesome!!
These shouldn’t even be legal. They’re that good. And the brownie batter’s my new go-to recipe!
They’re officially roommate-approved, which is saying something because she doesn’t like sweet things (gasp!).
Oh, and I feel like an Oreo version of these would be a very good thing indeed.
Ya!!! This makes me happy. Thank you!
Love the oreo idea!
Ya! Thanks Kate!
Tieghan these brownies look perfect! Everything I love is in there!
Thanks Shiran!
I love your recipes! I’m from Argentina and it’s such a shame that I can’t buy some things you put in your food, but I enjoy watching the pics you take!! Keep doing what you love because you’re incredible at that! Besos ☺
Aww! Thank you so much! Are there a lot of ingredients you can’t find?
Tieghan these just look like heaven, I’m going to make them tonight for my boyfriend’s birthday! Quick question though: do you think it matters if you use natural vs. regular pb? Thanks!!
Hey Amy! Not sure if I am too late, but I would use regular PB. I think the naturally peanut butters oil might separate well cooking. Hope you guys love these!! 🙂
Not too late. Thanks so much!
I genuinely felt tears spring to my eyes as I scrolled through these photos
HA, thank you! 🙂