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Our favorite Oatmeal Chocolate Chip Bars are thick, chewy, and so easy to make! They're perfect for a crowd and are easy to transport in a 9×13 pan.
Oatmeal Cookie Bars Mean Business!
Oatmeal Cookie Bars Mean Business!I don't know anyone who has tried these Oatmeal Chocolate Chip Cookie Bars and not immediately fell in love. They're so easy to make and I love the chewy texture from the oats. We don't skimp on the chocolate either.
Make sure to try my other cookie bar recipes, like Sugar Cookie Bars, Peanut Butter Bars, Snickerdoodle Bars, Butterscotch Blondies, and S'mores Bars.
How to make Oatmeal Chocolate Chip Cookie Bars:
Make Cookie Dough: With a hand mixer or stand mixer, beat together the butter, brown sugar, and white sugar until smooth and light. Mix in eggs, one at a time, then add vanilla. In a separate bowl, combine the salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips. Pour the dry ingredients into the wet ingredients and stir until combined. Add remaining chocolate chips.
Bake: Press cookie dough into greased pan with parchment paper then bake at 350°F (180°C) for 25-30 minutes, or until golden brown. Let it cool completely before cutting and serving with a cut and serve turner.
Oatmeal Chocolate Chip Cookie Bars
Equipment
- Stand Mixer , optional
Ingredients
- 1 cup butter, (227g), room temperature
- 1 cup light brown sugar, (220g), packed
- 1/2 cup granulated sugar, (100g)
- 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, (188g)
- 2 cups old-fashioned rolled oats, (170g)
- 2 cups chocolate chips, (340g) semi-sweet, milk chocolate, or a little of both!
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
- Beat Butter and Sugar: In a large mixing bowl beat together the butter, brown sugar, and granulated sugar until smooth and light.1 cup butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add the eggs one at a time, mixing after each addition. Add the vanilla.2 large eggs, 2 teaspoons vanilla extract
- Mix Dry Ingredients: In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ cups all-purpose flour, 2 cups old-fashioned rolled oats
- Combine: Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.2 cups chocolate chips
- Bake: Press into prepared pan and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2016. Updated April 2018, May 2022 and September 2025.
Recipe adapted from All Recipes.
These are some of my favorite bars of all time. And so easy to make. I bake mine for 27 minutes. Definitely be sure to let them cool if you plan on taking them anywhere or else they won’t be set, but when it’s just me I love digging in right away.
I bet you do
One of my go to recipes for gatherings. The pan almost always comes home empty. Thank you for sharing!!
Mine are in the oven now! I added some coconut and pecans. Cannot wait for my family to taste these!! Especially today with it being so cold outside!!
Could I cut the recipe in half and make a smaller pan and if so, how long would I bake it?
Yes, you can cut it in half. Use an 8×8 pan and bake at the same temperature. Start checking around 20 minutes and bake until the top is lightly golden and set.
could you substitute light olive oil for thebutter and if s0 would it change the cooking trmp and time??
I wouldn’t recommend substituting olive oil for butter in this recipe. Butter provides structure and flavor that’s important for cookie bars. If you need a dairy-free option, try using coconut oil (solid, not melted) instead same amount, same temp and time.
Can you substitute light olive oil for the butter and if so, would you have to adjust the time?.
You can substitute olive oil, but the texture will be softer and more cake-like 😊 Use about ¾ cup oil in place of the butter. Bake time should be about the same, just keep an eye on them near the end.
These were an absolute hit and so simple to make. Delicious, chewy, oaty, chocolatey goodness without the hassle of forming individual cookies (yes, I am that lazy of a baker).
Hi! I just made these. I pretty much followed the recipe to the T, used a 9×13 pan as well, and of course let it set before cutting into it, but mine turned way too gooey, almost underbaked in the middle. I am looking at the photos, and mine did not look like that. Wondering if anyone else had the same experience? Thanks!
Can I use a glass 9×13?
Yes you can!
Do you know the adjustment to temp and bake time?
You dont need to adjust the temp or baking time.
What about an aluminum 9×13, Im baking this for work and don’t want to transport in my good baking dish or use multiple pans?
Yes you can use an ailuminum pan as well.
The family loved them!
would quick cooking oats work?
If old-fashioned oats are what you have, stick with those for the best texture. If you only have quick oats, they’ll still make edible bars, just know they’ll be less chewy and more cake-like
same question
Recipe didn’t come out for me 😭 I wasted ingredients that’s disappointing especially in this economy.
Did you follow the recipe exactly? What didn’t turn out, taste or texture?
But is it the recipe creators fault or yours? Why trash with one star? I was a chef for 12 years, even I can mess up a recipe but I don’t blame the recipe or the author…it’s usually the baker did something wrong! And I’m 70 now and still cannot make biscuits! Please don’t trash someone’s recipe because it failed for you or you didn’t like the taste. Better to say nothing at all if you can’t be nice! Blessings