Homemade Cookies & Snack Bars Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and sugars: In a large bowl or bowl of a stand mixer fitted with the paddle, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla: Beat in the egg until incorporated, then add the vanilla extract and mix until combined.

Combine dry ingredients: In a separate bowl whisk together the all-purpose flour, baking soda, and salt. Stir in the rolled oats until evenly distributed.

Mix dry into wet: With the mixer on low, gradually add the flour/oat mixture to the butter mixture until just combined. Do not overmix.

Add mix-ins: Fold in the chocolate chips and, if using, the chopped nuts or dried fruit so they are evenly distributed throughout the dough.

Portion cookies: Use a cookie scoop or tablespoon to drop rounded 1.5 tablespoon mounds of dough about 2 inches apart on the prepared baking sheets. For larger cookies use 2.5 tablespoons and adjust bake time.

Bake: Bake in the preheated oven for 9–12 minutes, or until the edges are golden and centers look set but still slightly soft. Rotate pans halfway through for even baking.

Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.

Prepare pan: Line an 8x8-inch (or 9x9 for thinner bars) square baking pan with parchment paper leaving a slight overhang for easy removal. Lightly grease the parchment.

Toast oats (optional): For extra flavor, spread the 2 cups oats on a baking sheet and toast in the 350°F oven for 8–10 minutes, stirring once, until fragrant and lightly golden. Let cool slightly.

Warm and combine wet ingredients: In a small saucepan over low heat (or in a microwave-safe bowl), warm the peanut butter, honey (or maple syrup), melted coconut oil (or butter), and brown sugar (if using) just until fluid and easy to stir, about 1–2 minutes. Remove from heat and stir in the vanilla and salt.

Mix base: In a large bowl, combine the toasted (or untoasted) oats with the warmed peanut butter-honey mixture. Stir until the oats are evenly coated and the mixture holds together when pressed. If the mixture seems too dry, add 1–2 tablespoons more honey or a splash of warm water. If too wet, add 2–4 tablespoons more oats.

Add-ins: Fold in 1/2 cup chocolate chips and any optional chopped nuts, seeds, or dried fruit. Reserve a few tablespoons of chips/nuts for topping if you want a decorative finish.

Press into pan: Transfer the mixture to the prepared pan. Press firmly and evenly into the pan using the back of a spatula or a piece of parchment paper to compact—firm pressure is important so the bars hold together.

Chill and set: Refrigerate the pan for at least 1 hour (or 20–30 minutes in the freezer) until firm enough to slice. If you’d like a firmer, chewier bar, let chill longer.

Finish: Remove the set block from the pan using the parchment overhang and place on a cutting board. If using, melt the 1/4 cup chocolate and drizzle over the top or spread in a thin layer; sprinkle reserved chips/nuts and a pinch of sea salt. Let chocolate set at room temperature or in the fridge for 10–15 minutes.

Slice: Using a sharp knife, cut into 12 bars (3x4) or 9 larger bars (3x3). Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for several days if bars are stable (dependent on ingredients).

Cookies: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray then transfer to a freezer-safe bag for up to 3 months.

Snack bars: Keep bars refrigerated for best texture and longer shelf life (up to 2 weeks) or freeze for up to 3 months. Thaw in the fridge or at room temperature before eating.

Make-ahead notes: Both cookie dough balls and assembled but unbaked bars can be frozen. Cookie dough balls freeze well on a tray, then into a bag; bake from frozen adding 1–2 minutes to bake time. Assembled bars can be wrapped and frozen; thaw in the fridge.