Tokyo oatmeal chocolate chip bars

Tokyo Oatmeal Chocolate Chip Bars 

These are those cookies I made all the time the last time we lived in Tokyo 2011-2013.  Very oaty,  not too sweet.  You can't get brown sugar here (hence the molasses) but 1 1/2 C brown sugar and leaving out the molasses would work.  Back then you couldn't get quick cooking oats either.  I will try these sometime with quick cooking oats. 

1 C butter, softened, almost melted 

1 1/4 C sugar  (or skip the molasses and use brown sugar) 

1/4 C molasses 

1 egg

1 tsp vanilla

1 1/2 C flour

1 tsp baking soda

large pinch salt 
pinch cinnamon 

3 C old fashioned oats 

1 C semi sweet or bittersweet chocolate chips (or chopped up candy bars to make 1 C) 

350 degrees (170 celsius in the Japanese convection oven) 

Butter a 9x13 inch pan - or line with parchment paper.  Spread dough into pan.  Bake for about 25 minutes.  Let cool in the pan for 30 minutes before cutting into squares bars.  

  

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies 

• 2 C  butter, softened
• 3/4 C firmly packed brown sugar
• 1/2 C sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 C flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt 
• 3 C oatmeal (quick or old fashioned, uncooked)
• 1 C chocolate chips 

In a mixer, cream the sugar and butter.  Add eggs and vanilla; mix well.  Mix in dry ingredients, then oatmeal and chocolate chips.  Bake at 350F until golden and crisp around the edges.  Remove to cooling racks. 

Makes about 2 /12 dozen, depending on how much dough you have eaten! 

notes: I prefer using Old fashioned oats.  Try adding a handful of coconut - yum!