Thick and chewy Oatmeal Cookie Bars are a great treat for a crowd, potlucks and parties. They have the flavor you love from a great oatmeal chocolate chip cookie, baked into easy and delicious bars!
Love brownies and cookie bar recipes? Try my Blondies, Snickerdoodle Bars, or Mississippi Mud Brownies!
Weekends are my weakness when it comes to sweets. I usually go for cookies or bars of some sort because I can always count on having the ingredients on hand.
These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!. Chewy, chocolate and oat goodness in every single bite!
How to make Oatmeal Chocolate Chip Cookie Bars:
Beat butter and sugars: In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
Add eggs: one at a time, mixing after each addition. Add the vanilla.
Mix dry ingredients: In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
Combine: Add dry ingredients to the butter mixture and stir until combined. Add chocolate chips.
Press into greased pan.
Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Storing and Freezing Instructions:
Storing instructions: Store covered at room temperature for 5 days or store in the fridge for 7-10 days.
Freezing Instructions: For best results, allow pan to cool completely. If you used parchment under the bars, lift the cooled bars out of the pan. Wrap the whole bar brick in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw completely in the fridge before cutting into bars.
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Recipe
Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter , room temperature
- 1 cup light brown sugar , packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips semi-sweet, milk chocolate, or a little of both!
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.
- Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.
- Press into prepared pan and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Notes
Nutrition
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I originally shared this recipe February 2016. Updated April 2018 and May 2022. Recipe adapted from All Recipes.
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Can i use quick oats instead?
1. What was the answer to: can you use Quick Oatmeal for these?
2. Could you use raisins instead of chocolate chips? If so, do you have to soak them? I don’t do much baking with them, but my husband loves them.
Hi Judy, you could use quick oats, but the texture will be slightly different. Yes, you can use raisins, and I would soak them briefly in hot water to allow them to “plump” and rehydrate, before adding them.
I made 2 batches today, one with butter, one with butter alternative, as there is food allergies at our family event. Both turned out fantastic. I started watching them at the 20 minute mark. The tops were getting golden and the centre set at the 28 minute mark. They will be a tasty edition to our festivities, just in time for chocolate chip cookie day.
Yummy!
These cookies were wonderfully good! I did add cinnamon and roasted walnuts next time I will also add nutmeg. Melt in your mouth,chocolately chewy oatmeal. I will definitely make them again! Loved cooking them all at once. Saves alot of time and energy. Gave me a great idea! Making bar cookies for all my holiday sharing,this year.
Really wanted to give this a higher rating as the flavor was nice, but the edges were done-to-overdone at 25 min, while the center was still raw. (My oven temp is accurate.) Would recommend a one hour rest period for the dough in the fridge to help the oats absorbs some liquid before baking. Could also take the temperature down to 325 midway through the bake.
A similar thing happened to me. I covered with foil and finished at 300 F.
I doubled the recipe and used a quarter sized baking sheet…this made them better for us gals with our coffee and/or tea…to heck the “big boys and their toys”!🤭💕🤫
Fan favorite. I tóok a double batch to work and they didn’t last past coffee break time
These are Deeelicious!
Now a favorite!
Could I half the butter and replace the other half with peanut butter?
Sure, that should be fine.
This recipe looks so good, any tips for adding blueberries?