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I love a good cookie bar recipe! This Oatmeal Chocolate Chip Cookie Bars Recipe is my new favorite obsession; soft and chewy and loaded with chocolate chips in every bite.
What’s not to love about a cookie in bar form? With lots of chocolate chips, this Oatmeal Chocolate Chip Cookie Bars Recipe is a hand-held dessert everyone, old and young, can enjoy.
Next time you crave chocolate chip cookies, try these chocolate chip oatmeal cookie bars. They are easier to make than individual cookies and there is no chilling of dough involved!
That means you can cure your sweet tooth in about 60 minutes, from start to finish. I say that is a win in my book.
Perfect for snacking to bake sales, everyone devours these chewy bars. I always get asked to make them, and I always do because I’m just obsessed with them as everyone else!
I’ve even started printing out the recipe when I make them if we are having company over because I get asked for it constantly.
I have to say, it is a great recipe to have in your arsenal and just different enough to keep things interesting.
I truly love this Oatmeal Chocolate Chip Cookie Bars Recipe. Especially eaten slightly warm, you get that melty chocolate, simply delicious bars!
Some of our other favorite cookie bars on our site include: Peanut Butter Chocolate Chip Cookie Bars, Cinnamon Roll Blondies, and Chocolate Pecan Toffee Bars.
WHY THIS RECIPE WORKS:
- It makes a lot to feed a crowd with simple ingredients.
- Great for a make-ahead dessert option and easier to make than individual cookies.
- Popular flavor combination makes this a pleasing dessert.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Old-fashioned rolled oats
- All-purpose flour
- Baking soda
- Baking powder
- Salted butter, room temperature
- Light brown sugar, packed
- Large eggs
- Vanilla extract
- Semi-sweet chocolate chips
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS RECIPE:
- Preheat the oven to 350°F. Spray an 11×7 baking dish with cooking spray (the kind with flour in it) or line it with parchment paper and set aside.
- In a large mixing bowl, stir together the old-fashioned oats, flour, baking soda, and baking powder, and set aside.
- Cream the butter and brown sugar in another large bowl for 3 minutes with an electric hand mixer on medium speed or in the body of a stand mixer with the paddle attachment.
- Add the eggs and vanilla, mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix well until there are no dry patches. Scrape down the sides as needed.
- Reserve a handful of chocolate chips on the side. Add the remaining chocolate chips to the bowl and mix them in.
- Press the cookie dough into the prepared pan. Sprinkle the remaining extra chocolate chips on top of the bars.
- Bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before slicing into bars.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CHOCOLATE CHIPS CAN I USE?
I normally use semi-sweet chocolate chips when baking to keep the overall sweetness of the dessert in check. However, you can use any chocolate chips:
- Milk chocolate chips
- Dark chocolate chips
- White chocolate chips
- You can even chop up a chocolate bar or add chocolate chunks
WHAT KIND OF OATS ARE THE BEST TO BAKE WITH?
Old-fashioned rolled oats are the best for baking. They absorb the right amount of liquid needed and cook quickly.
If you use quick-cook oats, then the texture may be mushy and non-existent. You want that slight texture to the bars you get with oatmeal.
If you use steel-cut oats, they will not absorb enough liquid during the baking time and stay tough, making the cookie bars crumble.
WHAT ELSE CAN I ADD?
You can add more mixins to the batter. Some things I suggest:
- Butterscotch chips
- Peanut butter chips
- Ground cinnamon
- Pumpkin pie spice
- Chopped Pecans
- Chopped Walnuts
- M&M’s
- Top with a bit of flaky sea salt for a fun twist
CAN I MAKE THIS AHEAD?
Yes! These keep for up to 5 days in an airtight container at room temperature.
They also freeze beautifully for later use.
CAN I USE A 9X13 BAKING DISH INSTEAD?
Yes, if you don’t have an 11×7 baking dish, you can prepare this recipe the same way, but press the cookie dough into the bottom of a greased 9×13 baking dish instead.
Be advised that cooking times will vary; start checking them at about 18 minutes for doneness. Remember to use the toothpick test.
The cookie bars will also be thinner, something to consider when switching out the baking dish size.
HOW TO STORE:
Store leftovers at room temperature in an airtight container for up to 5 days.
For best results, serve and eat at room temperature.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. Place the dish in the fridge overnight or on the counter to thaw.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. Bake in an 8×8 or 9×9 baking dish to make half a recipe, baking times may vary.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Make sure to use old-fashioned rolled oats to get the right texture.
Make this twist on other cookie bars for your next function or sweet craving. Everyone simply loves this Oatmeal Chocolate Chip Cookie Bars Recipe!
If you like this recipe, you might also like:
If you’ve tried this OATMEAL CHOCOLATE CHIP COOKIE BARS RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Oatmeal Chocolate Chips Cookie Bars
Ingredients
- 2 cups old-fashioned rolled oats
- 1 & 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup salted butter softened
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray an 11×7 baking dish with cooking spray (the kind with flour in it) or line it with parchment paper and set aside.
- In a large mixing bowl, stir together the old-fashioned oats, flour, baking soda, and baking powder, and set aside.
- Cream the butter and brown sugar in another large bowl for 3 minutes with an electric hand mixer on medium speed or in the body of a stand mixer with the paddle attachment.
- Add the eggs and vanilla, mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix well until there are no dry patches. Scrape down the sides as needed.
- Reserve a handful of chocolate chips on the side. Add the remaining chocolate chips to the bowl and mix them in.
- Press the cookie dough into the prepared pan. Sprinkle the remaining extra chocolate chips on top of the bars.
- Bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before slicing into bars.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. Bake in an 8×8 or 9×9 baking dish to make half a recipe, baking times may vary.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Make sure to use old-fashioned rolled oats to get the right texture.
Nutrition
Love This Recipe?
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An 11×7 is obviously smaller than a 13×9 baking pan. Can or should this recipe be doubled for a 13×9 baking pan? I would love to make these. But I don’t have a 11×7 pan. Didn’t even know a pan that size even existed. I always say. Go big or go home. I love to bake ALOT. And always share with everyone. I’m a baker by trade and my specialty is Cheesecakes.
Yes, you would need to double it. Baking time will change slightly as well.