Chocolate Chip Oatmeal Cookie Bars

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These chocolate chip oatmeal cookie bars are easy to make in under 30 minutes. They have a crispy shiny top with a gooey center and you can make them your own by choosing your favorite mix-ins! Best served warm with a scoop of vanilla ice cream

a stack of two Chocolate Chip Oatmeal Cookie Bars


If you’re craving oatmeal cookies but don’t want to bother with chilling dough, rolling, and baking multiple batches then these oatmeal cookie bars are just what you need!

These oatmeal chocolate chip bars have a crispy, shiny top with a gooey center. They are easy to make in less than 30 minutes with a handful of simple ingredients.

You can even use your favorite mix-ins to make them your own, and of course I suggest serving them warm with a scoop of vanilla ice cream (or chocolate ice cream)!

16 Chocolate Chip Oatmeal Cookie Bars cut into squares

Oatmeal Chocolate Chip Bars: Ingredients & Substitutions

ingredients in this Chocolate Chip Oatmeal Cookie Bar recipe
  • Salted Butter. both unsalted butter and coconut oil work in this recipe, however I recommend butter.
  • Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just decrease the amount by 1/4 cup.
  • Light Brown Sugar. For a bolder molasses taste, use dark brown sugar.
  • Granulated Sugar. white sugar or organic cane sugar both work in this recipe.
  • Flour. make these gluten-free by using a 1:1 all-purpose gluten-free baking flour.
  • Cinnamon. Choose a high-quality ground cinnamon for the best results.
  • Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 
  • Mix-ins. Adding mix-ins is optional. Obviously I prefer chocolate chips. Additional suggestions include: cinnamon chips, white chocolate chips, dried fruit, chopped nuts, peanut butter chips, etc.
a Chocolate Chip Oatmeal Cookie Bar with a bite taken out of it

These oatmeal chocolate chip bars are very easy to make. As always, we’ll walk through the process step-by-step, and don’t forget to watch the video.

In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Then, set it aside.

two photos showing how to make oatmeal cookie bars - combining dry ingredients

Next, beat the softened butter, granulated sugar and brown sugar in the bowl of a standing mixer (or in a large bowl with a handheld mixer) until combined.

two photos showing how to make oatmeal cookie bars - beating butter and sugars

Then, add eggs and vanilla and beat on medium speed until the mixture is light and fluffy (about 1 minute).  

two photos showing how to make oatmeal cookie bars - adding eggs and vanilla

Next, add the dry ingredient mixture and beat on low speed until just combined.

two photos showing how to make oatmeal cookie bars - combining wet and dry ingredients

Once the mixture is smooth and there are no lumps, add the oatmeal and beat on low speed until combined.

two photos showing how to make oatmeal cookie bars - adding oatmeal

Finally, add the mix ins (if desired) and stir until they are evenly distributed in the dough.

Mix-in suggestions

two photos showing how to make oatmeal cookie bars - mixing in chocolate chips

Bake the oatmeal chocolate chip bars for about 25 minutes, or until top is lightly browned and the bars are slightly jiggly. Do not over-bake.

two photos showing how to make oatmeal cookie bars - before and after baking in a 9x9" pan

Cut and Serve

Let the oatmeal cookie bars cool on a wire rack for at least 30 minutes before serving. They will get firmer as they cool, they will be gooey when warm.

Serve warm with a scoop of homemade vanilla ice cream, or homemade chocolate ice cream.

16 Chocolate Chip Oatmeal Cookie Bars cut into squares

Store/Freeze

Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

a stack of 2 oatmeal cookie bars
Can I double this recipe?

Yes, you can double the ingredients and bake it in a 9×13″ pan.

Why are my oatmeal cookie bars dry?

Over-baking these bars is the most likely reason they would turn out dry. Make sure they are still slightly jiggly and the top is lightly browned.

Should I store them in the refrigerator?

If you will not eat the entirety of the recipe within 2 days, I recommend storing them in an airtight container in the refrigerator.

an Chocolate Chip Oatmeal Cookie Bar with a bite taken out of it

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Oatmeal Cookie Bars (Chocolate Chip Oatmeal Bars)

Laura
These oatmeal cookie bars are easy to make in under 30 minutes. They have a crispy shiny top with a gooey center and you can make them your own by choosing your favorite mix-ins! Best served warm with a scoop of vanilla ice cream
5 from 4 votes
Course Dessert
Cuisine American
Servings 16 bars
Calories 149
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. line an 8×8 or 9×9” square baking dish with parchment paper. Set aside.
  • In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • Beat softened butter, granulated sugar and brown sugar in the bowl of a standing mixer (or in a large bowl with a handheld mixer) until combined.
  • Add eggs and vanilla and beat on medium speed until the mixture is light and fluffy (about 1 minute).
  • Add dry ingredient mixture and beat on low speed until just combined.
  • Add oatmeal and beat on low speed until combined.
  • Add mix ins (if desired) and stir until evenly distributed in the dough.
  • Bake 25 min until top is lightly browned and the bars are slightly jiggly.
  • Let cool on a wire rack for at least 30 minutes before serving. They will get firmer as they cool, they will be gooey when warm.

Video

Notes

Ingredient Substitutions
  • Salted Butter. both unsalted butter and coconut oil work in this recipe, however I recommend butter.
  • Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just decrease the amount by 1/4 cup.
  • Light Brown Sugar. For a bolder molasses taste, use dark brown sugar.
  • Granulated Sugar. white sugar or organic cane sugar both work in this recipe.
  • Flour. make these gluten-free by using a 1:1 all-purpose gluten-free baking flour.
  • Cinnamon. Choose a high-quality ground cinnamon for the best results.
  • Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 
  • Mix-ins. Adding mix-ins is optional. Obviously I prefer chocolate chips. Additional suggestions:
Mix-in Suggestions
Store/Freeze
Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition

Serving: 1bar | Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 168mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    These are amazingly delicious! Wow!
    For the mix-ins, I added 1/2 cup of Raisins and 1/2 cup of dark chocolate chips. Next time I will try another variety. Thank you for sharing!