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!

Oatmeal Chocolate Chip Cookie Bars on a plate.

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!

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.

Three process photos for making oatmeal cookie bar dough.

Press into greased pan.

A 9x13 inch pan with oatmeal cookie bar dough in it, ready to bake.

Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.

Baked Oatmeal Chocolate Chip Cookie Bars cut into squares.

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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Oatmeal Chocolate Chip Cookie Bars on a plate.
Prep 15 mins
Cook 30 mins
Total 45 mins
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  • 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!


  • 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 ban and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.


To freeze: Allow the cookie bars to cool completely and cut into squares. Place squares in a freezer-safe container or ziplock bag. Freeze for up to 3 months.


Calories: 254kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 36mgSodium: 180mgPotassium: 69mgFiber: 1gSugar: 22gVitamin A: 290IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg

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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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 2 stars
    Didn’t like this at all. Not nearly enough oats. You can barely tell there’s oats in it. Needs twice as many. I’ve made other chocolate oatmeal bars and they’ve been far better than this. These bars just come out like like “wheat like” cake bars. Perhaps the recipe amounts are wrong. But my advice is to find another recipe that has more oats in it.

    1. Thats doesn’t make sense. Most oatmeal cookie recipes call for 2-3c of oats. Only use old fashioned and melted butter instead of softened. Never use quick oats because itll suck up all the moisture and steel won’t cook at all . If you generally put more oats then you’ll dry it out even more. Always under bake cookies by taking off 5min to have chewy gooey center.

  2. 5 stars
    After sitting overnight this recipe went from dry to moist. I added raisins. We loved them and I will make them again. Easier than cookies. Thank you!!

  3. 4 stars
    The taste is a five, but the edges baked higher and crispier than the rest. They taste great, too, but just wondering how to prevent that from happening.

    1. Sift all dry ingredients together before mixing To avoid different parts of the batter baking differently. Baking powder wasn’t evenly incorporated. Also before putting it in the oven, bang the pan on the counter to get all the trapped air out. When doing so, you see bubbles float to the surface of the batter and pop. It my favorite part

  4. These were really good and quite easy. I used a combination of semi sweet chocolate chips and peanut butter chips (one of my favorite combos) and they turned out great!

  5. These were ok, but I was hoping for something that tasted like an oatmeal cookie with chocolate chips. If you are looking for a bar that tastes like a chocolate chip cookie this is for you.

  6. Great bar cookies and less time consuming than cookies. I used 12 of chocolate chips, 1/2 c of raisins and 1/4 c of chopped pecans. Yummy!

  7. I rarely leave comments but these where absolutely delicious! My grandson asked me to make something delicious for his church group, so I used this one and they were devoured!
    I made them as is, wouldn’t change a thing

  8. 4 stars
    My family loved the batch i did even with only 1/4 chocolate chips. its gooey, chewy, and just enough sweetness. Baked in a 7×11 pan. adjusted temp and cooking time.

  9. 2 stars
    I cooked it for 45 minutes and it was still raw. My oven temp has been tested, I followed the recipe exactly except added half a cup of walnut chips.

  10. 4 stars
    Coworkers loved them. I think next time I will mix in different types of chips as well. Butterscotch, peanut butter or white chocolate chips would all work well in this recipe.

  11. Question from a beginner baker!
    What might make the cookies have the bitter taste..?
    They still taste wonderful but trying to learn what I might have done wrong to do better next time!

    Asking for a friend,

    1. Possibly a rancid/expired ingredient, or did you double check your measurements of baking powder and baking soda? It only calls for a teaspoon of each, accidentally adding a tablespoon instead might make it taste bitter. I misread a recipe and did that once with sugar cookies.

      1. Also, I find I’m sensitive to the metallic/bitter taste of some kinds of baking powder. The aluminum-free ones (like Rumford) I can’t taste in the final product.

    2. I think adding too much baking powder and/or baking soda could make it bitter. Maybe you misread the recipe to say tablespoon instead of teaspoon? Don’t feel bad though, that’s an easy mistake a lot of people make!

  12. So easy! I only used 1/4 cup granulated sugar. I had lots of dried cranberries that I soaked in hot water about 15 min to soften. Just barely cover with water and drain very well. Add in with oatmeal and candy bar pieces. Cut up mr goodbar, crispy crackle mini bars. Mmm!

  13. 5 stars
    I just baked these delicious cookie bars. My guests went over the moon for these cookie bars.
    It was my first time baking this recipe.
    I did 2 slight modifications:
    I cut out 1/2 cup of sugar, and I used dark chocolate chips instead of milk chocolate chips.
    Absolutely outstanding dessert!

    My guests loved it so much that they took the leftovers home!
    Thanks for posting this recipe. 😃

  14. 5 stars
    Delicious! I made mine with 1 cup of peanut butter chips and 1 cup of milk chocolate chips mixed together.
    Otherwise followed the layering directions. My oven required me to bake it 40 minutes. Will absolutely make these again!

  15. 2 stars
    This was a disaster to make and I’m a good baker. This recipe doesn’t work for a 9×13 pan. I ended up having to make 1/2 batch of the dough to cover the top.

    1. 4 stars
      Was scrolling through the comments to find this. I wound up making 2/3 of a pan with the recipe as written. Should either multiply everything by 1.5 or use an 8 or 9 inch square pan

  16. 5 stars
    I browned the butter and let it cool before mixing everything together – including adding all the chips at once and pressing the whole dough into the pan. I baked it for about 30 minutes and everyone love them!

  17. Omitted the chocolate chips and instead spread a 1:1 ratio of strawberry preserves and peanut butter to the middle layer for a different and very delicious twist!

  18. 5 stars
    VERY good! Rave reviews from my family. Didn’t make it through the weekend. 🙂
    It’s a keeper.
    I just mixed the chips into the batter and pressed the whole works into the 9×13 pan. It’s STICKY. Grease your hands/utensils for spreading.

  19. These are the perfect chewy chocolate chip oatmeal combination. I just mixed all of the chips in at once, and it took about 40 minutes for mine to be done. They are DELICIOUS. And likely won’t make it through tomorrow.

  20. 5 stars
    Should’ve read more closely, or measured my Pampered Chef stoneware bar pan better. Looks & smells delicious, but for the medium PC bar pan (10×15), use 1.25 of the recipe.

  21. I didn’t think that there was a cookie that could knock my Monster cookie recipe off the thrown. I believe this one did it! Wow these are incredible and I have really high expectation of a cookie. Well done!!

  22. 5 stars
    So, I heard that white sugar is brown sugar without the molasses…so, I put a touch of molasses in my white sugar thinking “now I don’t need brown sugar!” I should have used 1:10 of what I put in lol my boyfriend said “tastes like a cookie!!”? Maybe I’m the only one who noticed lol

  23. 5 stars
    Made these today. Used only 1/2 cup of brown sugar and 1/4 cup of white and baked them for only 15 mins. thank you

  24. I made these for my family this week and they are delicious. Really moist and delicious! I halved the recipe and used an 8×8 pan. Came out great! Thanks for the recipe!

    1. 5 stars
      Thank you for the comment on the 8X8 pan, I used it and was hoping it turned out OK. LOVE these, good ingredients and I did put Walnuts on half of them too. Delicious! No too much butter but tasted great. Will be trying more of her recipes. Thanks!

  25. 5 stars
    I can’t recall if I’ve left a comment here before, so I’m leaving one now! I used to send these to work with my husband (before the remote-work era), and his coworkers went insane for them. His boss, who is a man of very few words, even remarked after one bite, “You could SELL these!” These are my go-to whenever I need a treat that will wow. That second layer is a hassle to spread, but I don’t even mind. So worth it! I’ve got a batch in the oven right now for a neighbor, in fact.

  26. 5 stars
    I added a 1/2 cup of flaked coconut and sprinkled some chopped walnuts on top. The whole family loved them! They were chewy and crunchy at the same time! This recipe is a definite keeper. Thank you.

  27. Yes , this will satisfy your desire for a chewy texture. My oven always takes longer to cook so I adjusted the time, I did not put chocolate chips at all until after I spread the dough, and only to half. Sprinkled on top and pressed in a little. I couldn’t resist eating it right when it came out. Very good , and got better after it cooled.

  28. 5 stars
    One of our family’s very favorite desserts! Chewy and delicious. It’s soooo good warm with vanilla ice cream.

  29. 5 stars
    If you’re like me and make the dough and then remember that all your 9×13 pans are already in use, you can make this dough into regular cookies. Mix all the chocolate chips into the dough and bake tablespoon-sized dollops for 10 minutes. They turn out great!

  30. My husband loves peanut butter. Is it possible to reduce the butter and add some peanut butter.
    This recipe is the BEST!

  31. 5 stars
    I chopped up some dark chocolate my BF got me for Christmas we needed to use up. I also used a jelly roll so the bars weren’t too thick. I didn’t add the white sugar and they still ended up being SO good. I actually added some chopped walnuts in with the chocolate layer. So good.

  32. 5 stars
    These are 5 star fantastic!

    I cut the recipe exactly in half and baked them for 20 minutes. I also used Quick Cooking Oats – I find that most of the batters that I prepare that call for oats are easier to work with that way. But that’s just me.

    This is definitely going to become a staple around here. Much better than regular old Blondies.

  33. 4 stars
    Whenever I make a new recipe or anything, I forget to read the directions, I just usually add everything and mix. They turned out great, but for me they crumbled up a bit. Wish they would be more moist and stay together more.

  34. 5 stars
    These are great, very moist and chewy. I added toasted pecans because I like nuts with my sweet treats! I will definitely make these again. If you are making for a group don’t worry these will be a hit!

  35. 4 stars
    I made them with 1/2 chocolate and 1/2 butterscotch chips. Yummy! I did struggle with spreading the dough in the pans, esp. the top layer! Hard to get it spread nicely. But everyone loved them!

  36. HI! Mine turned out a bit cakey, could it be because I lessened the sugar by around by 2 tablespoons (30 grams)? baked it for 25 mins. Still very delicious though! Awesome recipe!

      1. I haven’t made these yet but I almost always use baking Splenda to replace half of the sugar. Has turned out fine. I always let people know. So far, no one has tasted a difference.

  37. 5 stars
    Made this twice, second time doubled the recipe and added walnuts! Really Really GOOD!
    Thanks for sharing this recipe!

  38. 5 stars
    These are amazing!!! Huge hit with everyone. For the oats I used half rolled, half instant. The dough is sticky so it’s easiest to put all the chocolate chips in at once. Seriously these taste so good!! And easy too. Mine were perfect at 26 mins. Thanks for sharing.

  39. 4 stars
    Tasty recipe! I did this recipe but added just 1 cup of brown sugar, 1/3 cup butter, and 1/3 peanut butter instead of what you suggested and it tasted good but came out super dry. Is it because I did not add enough butter? If so what should I use as a healthier alternative? Thank you in advance!

  40. 4 stars
    Great recipe. I made some modifications if anyone wants to try. I reduced the chocolate content significantly overall. I placed all the batter at once. I then used 1 tablespoon peanut butter, 2 spoons almond butter, honey as per your taste and some chocolate chips and combined all of them in a pot/pan on low flame to let it melt and make a smooth chocolaty batter. I spread that on top of batter and then baked it accordingly. This helped me reduce the overall chocolate content significantly and also add some nut butters. I also added some flaxseed along with oats.


  41. I cut the sugars in half, substituted nut butter instead of butter, substituted 1 cup of the flour with almond flour, and added coconut flakes. Unbelievably good and my husband begs me to make them again.

  42. 5 stars
    Review from my 8yo: It looks good and it tastes good and it’s the best recipe I’ve ever had. 🙂

  43. 5 stars
    Reduced sugar- 1/3 each of brown and white sugars. Added 1/3 cup of peanut butter and a cup of walnuts. I like things a little salty, so I threw in a pinch of salt. Came out so well- and plenty sweet enough!

  44. 5 stars
    Fabulous recipe just as it is. After spreading the first layer with half all at once, I added the chocolate chips on top followed by big tablespoon dollops around and it was so easy to spread that way. Great recipe with a scoop of ice cream on top. Yummy!!

  45. Great recipe, but felt like it wasn’t enough dough for 9 x 13 – I ended up using a smaller pan to do make these in. Would double the recipe next time.

  46. Incredibly sticky batter – took the better part of 25 minutes to try and spread and I nearly felt like a shower after – maybe smaller pan would be better- a giant mess of goo is currently in my oven…doubtful I’ll end up with bars… Even more doubtful is if I will ever make this recipe again

  47. 2 stars
    Followed the recipe to a T and for some reason they ended up tasting a little salty. I think the salty taste was so prominent not because there was too much salt, but because the bars were severely lacking in flavor. The texture of the bars was spot on though.

  48. 5 stars
    Thank you for this awesome recipe! I eat too many sweets. Based on the great reviews, I felt comfortable modifying it a bit. It came out AMAZING. I am sure it’s incredible as is. For anyone who needs something a bit healthier, I’m posting my modifications. Subbed 1/2 cup butter and 4 ounces unsweetened applesauce for the 1 cup of butter. Subbed 1/2 cup brown sugar and 1/2 cup coconut palm sugar for the 1 cup brown sugar. Subbed 1/4 cup Trivia for 1/2 cup granulated sugar. Subbed 1 1/2 cup whole wheat flour for the 1 1/2 cups all purpose flour. Baked in a 7 x 11″ pan. THESE ARE AMAZING, thank you so much for posting! Can’t wait to try your skinny banana bread!

      1. Yes it was delicious. I heat them up on low power to get that fresh out of the oven goo after the first day.

  49. 5 stars
    Best recipe I have tried! I use chopped dried figs in place of chocolate chips. They taste like my grandmas lace cookies, but so much easier to make!! Thank you! 😁

  50. 5 stars
    Great recipe, but probably don’t need the white sugar. I cut the recipe in half and no white sugar, delicious!

  51. 5 stars
    I’m not a big fan of oatmeal cookies but tried this recipe with a few tweaks and loved it! I cut back on the sugar by 1/4 cup for both white and brown, then added 1 cup mini semi sweet chips and 1 cup toffee chips. Can’t stop eating them!

  52. 5 stars
    Everyone in the house loved these. Easy and really great! I added about 1/3c of toffee chips to the chocolate chips in the center. Winner 🙂

  53. Hi. I’m looking forward to making this recipe. I’m hoping subbing Crisco for the butter will be fine. We are dairy free here and I make my regular oatmeal cookies with crisco. We use vegan mini chocolate chips and can’t tell the difference in flavor.

    Thank you for your recipe, it sounds delicious 😋


  54. 5 stars
    This was my first time making cookie bars. These are delicious – a yummy combo of a chocolate chip cookie and oatmeal cookie. I halved the recipe and baked it in a 9×9 pan for about 24 mins and they came out perfect! I had difficulty spreading half the cookie dough so I just put it all in at once and topped it with chocolate chips and pecans. Will definitely make again!! Thank you for the recipe.

  55. 5 stars
    I came across these on a search for this type of bar. I made them today and they are delicious. My husband loves them. I also put all the chocolate chips in at one time. I tried putting them in the middle on a recipe one time. Mercy, it was hard to spread the top layer over the chips. I really can’t tell it matters. I cooked mine at 325 in a USA 13×9 pan. I used milk chocolate and semi sweet chips. GREAT RECIPE!!

    Thanks for this recipe!

  56. 5 stars
    This recipe is a keeper. Just ate my first bar. Delicious! I had leftover slivered almonds, so I put sprinkled them on top of the first oatmeal layer, then the chocolate chips. Really, really good.

  57. 5 stars
    Wow, these were so yummy! I added all chocolate chips at once, no patience for doing it twice and I ended up cooking mine for about 35 minutes and they were perfect! These were gobbled up even by my husband who is not a big sweets person. Thank you!

  58. 5 stars
    Awesome recipe! These oatmeal bars are so easy to make but they taste like something a grandmother spent lots of time in the kitchen to prefect.

  59. 5 stars
    These came out great. Followed the recipe exact for the first time without issue. I used a Pyrex pan that was slightly larger (metric) than the 13×9 called for and got two layers, thin layers but it puffs up in cooking. I am going to add some things next time for the fun of it…. such as walnuts or other chopped nut. I also want to try it with dried fruit or by cutting down on the sugar and adding mini marshmallows. Thanks for the recipe!

  60. 5 stars
    Big thanks from Sherman Oaks, California for sharing this recipe. I halved the recipe, preparing in a 6 x 10 inch Pyrex baking dish….and then I cut them into 6 large squares. These made a very enjoyable dessert, but in our little family of 2, this is now a “breakfast” recipe! Of course they are wonderful at any time of the day, but because these were not overly sweet, and my using a dark (not so sweet) chocolate chip, this is a fabulous way to start our morning. “Oats”, right? 🙂 with a mug of black coffee. WOW!

  61. 5 stars
    I also had trouble putting the top layer on and wondered if it was worth it, I tasted a corner before I took to a funeral, and it was so tempting to keep the pan at home. Really good!

  62. 5 stars
    My husband and daughter loved these. I didn’t bother putting the chocolate chips in the middle. I just mixed them all into the batter..

  63. I’d like to bake these for Christmas using red and green m&ms! Would you recommend adding the m&ms to the top, middle or both? Would you reduce the amount of chocolate chips? Thanks!

  64. 5 stars
    I added red and green M &M’s for Christmas! Our daughter couldn’t wait til the next day to try them…had to have a little one cut from the corner to sample before bedtime! 😉
    I wanted to have enough for the Pampered Chef 11″x17″ sized pan, so I used 1 1/2 the amount of ingredients and baked 25 min (only change is that I might bake 2 min longer next time as the middle was just a little under baked).
    These are delicious! Perfect addition to an assorted “cookie” tray for my husband’s work.

  65. Delicious but I had trouble spreading the dough–especially the top layer–and switched to a slightly smaller glass pan for baking. I adjusted the baking time accordingly and baked about 35-40 minutes, turning down the temp near the end to about 325 bc the top was browning faster than the inside was cooking. Did anyone else have any trouble spreading the thick dough to fit the 9×13 pan? I’m wondering if using electric beaters, as in the video, would have made the dough a little more pliable. I used a spoon. Thank you and they are delicious.

    1. I used a piece of plastic wrap and my hands for the top layer, after dropping 3 similar sized pieces of dough along the top. Seems to have worked great — mine are in the oven now!

    2. 5 stars
      Yes! I ended up not doing two layers and just pressing it in the pan. I ended up only using one cup of chocolate chips, mini size, and it’s in the oven now.

    3. 5 stars
      Ditto. Didn’t think I could get two layers especially since I lined my pan with parchment. Easy enough to push chips into the top. Didn’t use two cups of chips because I like to add raisins and orange flavored cranberries. I also add a little cinnamon and cardamon. I could kick myself for forgetting the vanilla but on testing them again this morning the cardamon, cinnamon and cranberries make up for the lack of vanilla. I wanted to make oatmeal cookies but didn’t want to get into drop cookies so this was exactly the easy alternative I was looking for. I like the fact that these can be cut any size. Portion control.

    1. Yes, they freeze great!
      To freeze: Allow the cookie bars to cool completely and cut into squares. Place squares in a freezer-safe container or ziplock bag. Freeze for up to 3 months.

    1. I haven’t tested it, but that should be fine. You may still want to add 1/4 teaspoon baking soda.

  66. 5 stars
    My family loves these! I’ve made them several times and they don’t last more than 2 days. They are super easy to make and pretty much no fail if you follow the recipe. I usually have trouble making cookies, they tend to spread so cookie bars are the perfect solution! Thanks so much for sharing!

  67. Lauren,
    Have you tried this in a half sheet cake pan by any chance? Wondering about baking times if you have! 🙂

  68. 5 stars
    I’ve been craving a soft oatmeal chip cookie for weeks and finally had some time to bake! I love cookie bars for the all cookie flavour and texture without all the scooping, cookie shuffling and bake time. This recipe does not disappoint!!!!

  69. 5 stars
    Great recipe. I forgot to put the chocolate chips in the middle and ended up putting them on top.
    I added shredded coconut and walnuts.
    Turned out great.

  70. 5 stars
    These are incredible…totally my go to treat recipe! Just brought to an Easter gathering and the host already asked for the recipe. The dough is a little difficult to spread because you divide in half, but worth the little bit of extra effort. Doesn’t have to be perfect and they still turn out great! Thanks for sharing!

  71. 5 stars
    Now this is a snack I can really get behind! I love oatmeal in pretty much anything, but the chocolate? YESSS!!

  72. 5 stars
    These are my go to recipe for cookies. My husband LOVES chocolate chip cookies, but I am not crazy about cookies. These are a fantastic comprise!

  73. Delicious I did make the 9 X 13 inch Chocolate Chips Bars Except: I added Pecans and Wheat Germ which gives it a
    yummy nutty flavor and full of Vitamines and Pure Delish

    This time I am doing as before except when it will be out of the oven I am going to put some candied broken pieces
    of Skor on top, very very little no more than a 1/4 of a cup but will give a good taste and not sure it will be dectected
    by eye But we all will know!

  74. Can I freeze extra already naked bars for a week or so? Will they still taste fresh baked-ish once defrosted? Thank you

  75. 5 stars
    These are great. My family love anything chocolate chip and having the oatmeal is just an added bonus. Thank you for all the wonderful recipes.

  76. I made this and even though the batter was pretty much a nightmare to handle, they baked beautifully! I used a 9″ square pan I had to make a second batch to be able to top it.

  77. Made these last night for my class.
    O M G. Amazing. I added toasted walnuts to the filling. Used 75% of the amount of sugar in the recipe, but increased chocolate filling by 1/4 cup for contrast. Also – I used whole wheat pastry flour, so you know, they would be healthy. 🙂 Put parchement paper under it all for easy lift-off. They were perfect.
    I will definitely make again.

  78. 5 stars
    We’ve made these several times and they are so good! The only thing different from the recipe is we add nuts because we just love them! And I must add (for the person who doesn’t think this is enough batter for 9 x 13) it makes a perfect bar, perfect thickness.

  79. 5 stars
    OMG! Just made these, and I must say that they’re a keeper! Super decadent and easy to make. Thank you for this recipe ??

  80. I have a recipe called cowboy cookies that everyone loves. Your recipe with one tweak should be the bar version, thank you!
    (Cowboy cookies are chocolate chip cookies with oatmeal and rice crispies. I’m thinkin to reduce the oatmeal to one cup and use a cup of rice crispies to replace. BTW, cowboy cookies are AMAZING, and you can call them breakfast! LOL)

  81. 5 stars
    Just made these *exactly* as written (baked 27 minutes), and they were everything a bar cookie should be. Dense, chewy and decadent in the best possible way. Sent them to work with my husband, and they got loads of love. Thanks!

  82. 5 stars
    I followed the recipe as posted, but instead of mixing one cup of chocolate chips into the base , just added one half cup, BUT , when it was time to add the rest of the 1.5 cups of chocolate chips on top of the base, I did half chocolate chips,half sea salt caramel chips, and about half cup of chopped pecans.. so delicious!!!

  83. 2 stars
    I had the same problem some other reviewers mentioned. Soggy/undercooked in the middle and crispy on the edges. Used 9×13 glass pan at 350 for 30+ minutes. Flavor was good but won’t be making again.

  84. 5 stars
    I made these tonight and they are perfect! I didn’t want a huge batch so halved the recipe and used a 7 x 11 pan. Perfect at 25 minutes. Putting it in my recipe box right now because it is a keeper! Thanks!

  85. 5 stars
    These Oatmeal Chocolate Chip Cookie Bars are delicious, and easy to make.
    The people I shared them with loved them. When I made them, all ingredients
    worked out fine. Batter was thick but great. I put 1/2 the chips in and smoothed
    all the batter into my pan, by accident. I didn’t read the recipe close enough.
    I put the remaining chips on top and pushed them in with a spoon. They turned out perfect.
    I will make these again and again. Thank you for the recipe,

  86. 5 stars
    Delicious, I have made these two times now–first time with just chocolate chips (with M&Ms on top_) and the second with a mixture of chocolate chips and peanut butter chips; it was so simple and everyone loved them!

  87. Didn’t turn out too well for me. Is 1 cup of butter accurate? Maybe my measurement was wrong because they came out soft in the middle; put them back in another 10 minutes and they were still very soft and buttery (falling apart) The edge pieces were the best… May try them again another day though.

    1. this exact same thing just happened to me… did u use DF butter? I used like a vegetable spread and they came out so buttery and gross had to pitch!

  88. To much leavening –
    This is essentially the same recipe i would use for making cookies with baking powder thrown in. All I taste is te soda and powder – it is too much –
    These are going in the trash.

  89. 4 stars
    Not sure if I did something wrong but I had a heck of a time spreading the dough on both the bottom and the top. I’m sure they’ll taste good (in oven now) but I wonder if it would be easier to mix in all chocolate chips and put dough in all at once.

  90. 5 stars
    As a pregnant lady, I try to find recipes that taste good and are high in fiber (oatmeal). I didn’t want to make cookies and I am very happy that I found this recipe. I kind of crashed my way through this recipe, but it turned out great! First I added a small black banana from my kitchen and used only 2 medium eggs, but then realized that it might be too liquidy. I used 1 cup of white flour and 1/2 cup wheat flour to help with the liquidy problem. I ran out of old fashioned oats after 1 cup and I added 1 cup of quick oats. Lastly I used about half a bag of semi-sweet chocolate chips (6 oz) and added enough milk chocolate chips to hopefully get to a cup of chocolate chips (I don’t like a lot of chocolate in my chocolate chip desserts). After 25 minutes it was the perfect color, but was nowhere near finished (I also bake my items on the “bottom” rack because the middle of my oven bakes the top too fast). I put it on the middle rack for an additional 5 minutes and when it came out it looked like I almost burned it, but it was perfect. (Because I added wheat flour and my eggs have orange yolks, it made the bars a lot darker.)

  91. 5 stars
    Love these and so does everyone else! I use half chocolate chips and half peanut butter chips. Makes a great sweet to bring along to Buckeye watch parties!

  92. 5 stars
    Delicious! I made these for the first time for a group of teenagers and they were all gone by the end of the night. I also threw in some raisins with the chocolate chips, and it was pretty good!

  93. Made this as directed except added 1 tsp cinnamon. Everyone here at home enjoyed them! My husband took some to work and they were enjoyed there as well! Will definitely make these again.

  94. Great recipe! I ground some oatmeal in my food processor to make oat flour to use instead of all-purpose. They still turned out really good!

  95. 5 stars
    Truly seriously delicious Oatmeal Chocolate Chip cookie bars. I can’t wait to make them again and share this . I’m not a baker and don’t typicalky reach for the oatmeal cookie if there are other choices. But I tried to find a recipe that matched with the basics in my kitchen pantry. I used half chocolate and half butterscotch chips. I really wouldn’t matter what flavor…. I’m sure the results would be that same. Easy, quick, perfect.

    1. I’m so happy you liked it, and I love the idea of adding butterscotch chips. YUM! Thanks for sharing.

  96. Made these yesterday for a BBQ and they were a hit. Came out perfect, looked just like the picture. I was concerned because some reviews said they were not done in the middle and too brown on the edges. Mine cooked about 28 minutes. Will definitely make again. Thanks for the recipe .

  97. 5 stars
    Oh my. Made these yesterday and they are GOOD. This is definitely going in my keeper box. Thanks for a delicious treat!

  98. 5 stars
    I have made this recipe several times, it has become our favorite go-to recipe for family dessert, functions at church, work and school. This recipe always gets rave reviews on them and there are never any leftovers! The only change I made compared to your recipe is that I don’t divide the chips, I just mix it altogether and then put in the pan. Thank you for this fantastic recipe. I send everyone to your site that asks for the recipe. 🙂

  99. 5 stars
    These are great, I have made them several times using masa harina flour as a substitute to make them gluten free! I also used instant oats each time since that is the type available as gluten free at my local store. Thank you 🙂

    1. What about using coconut flour or a mixture of coconut and almond flours ? What can I substitute for brown sugar because I already would be substited Raw Stevia for the regular sugar ? I think I’d also add some almond butter and unsweetened coconut flakes.
      What are your thoughts on this ?

  100. 4 stars
    Delicious recipe! I added a ripe banana to the moist ingredients (because it was handy and getting over ripe). I also added all the chocolate chips at once with 1/2 cup of chopped walnuts, and spread the mixture in the pan at once. I will definitely make again! *I only altered the recipe because I enjoy putting my own twist on favorite recipes : )

  101. I’m disappointed. The dough was extremely dense, and the bars are dry. I may have baked them too long, as they did not seem done after 30 minutes. I used Nestle dark chocolate chips, white chocolate chips and walnuts. I used dark brown sugar, as I had no light brown, and white wheat flour which has been a great substitute in oatmeal cookies. Maybe that caused the dryness? Wish I’d put in more chips or some dried fruit, as they seem more like an oatmeal bar than chocolate chip, and I feel like they could use some more flavor. I made them to take to chemo as a thank you to the nurses,wish I was happier with the outcome.

    1. Hi Dimi, I’m sorry, I haven’t made any of those adaptations to this recipe, so that could be why–especially the wheat flour. It could also be from over-mixing and over-baking. The recipe as written yields a moist but chewy bar. Hope you get to try it again soon.

  102. I made these yesterday for my bible study group. They were easy to make and really good. A keeper to make again.

    1. I’m so happy you enjoyed them! Hope you get to try more recipes soon. Thanks for taking the time to comment <3

  103. 5 stars
    Very yummy bars! Came together in no time. The only change I made was to toss in a few toffee bits in the middle with the chocolate chips. Will definitely be making these again 🙂

  104. 5 stars
    Great recipe, thanks for sharing. Lazy baker instructions – melt the butter, use a big spoon instead of mixer, use all brown sugar, mix the chips in at the end, press flat in pan. I made a half batch in an 8 x 8 pan and 4 oz chips were plenty.

    1. Hi Shelia, I am not sure it will turn out the same. Self-rising flour often has more baking soda than you would need!

    2. I used self rising flour and they turned out delish!!! I always use self rising flour when making cookies. They always turn out great!!

  105. 5 stars
    What’s the consistency supposed to be like after 30 minutes? The centre of mine still seems to be quite “unset”. Is it supposed to be like a cake or should I leave it unset and it will firm up? I’ve never baked “bars” before…just cakes or cookies so I’m not sure. I’m leaving it in for a while longer, but it would be good to know for next time.

    Thanks in advance!

    1. Mine too. Outside edges burned and inside never cooked. Would never use this recipe BUT will put batters for bars in a jelly roll pan. Wish I had with these. Give this recipe a minus one star?

    2. 4 stars
      Mine were uncooked in the middle after 30 minutes also! I was afraid to bake them longer though because the edges and top were plenty brown.

  106. 5 stars
    I love this recipe, I add 1/3 c brewers yeast and 3 tablespoons of ground flax for lactation support. I also add a little extra salt and substitute dried coconut, nuts, and/or dried fruit (like raisins) for some of the chocolate chips. I mix it a good long time at the end to really make sure it’s well combined and to reduce crumbling. So so good!

  107. 5 stars
    So yummy and easy! I added 1/2 tsp cinnamon to the recipe (I like to put cinnamon in my oatmeal chocolate chip cookies). Will make these again! Thanks!

    1. Hi Taylor, I haven’t tried that to say for sure, but I think it would work great. It may change the taste a little, but I think it would still be delicious.

      1. 5 stars
        I just finished making them with coconut oil… Turned out wonderful. Also added a teaspoon of cinnamon.

  108. 4 stars
    Used 1/2 cup butter and 2 Tbls veg oil and 1 cup unsweetened applesauce & egg substitute due to limited ingredients on hand. I also used whole wheat flour, added unsweetened coconut, sliced almonds and pumpkin seeds. Very much like a cake, but still very good.

  109. 5 stars
    My family loves these! And I love the fact that they’re cookie bars – so much easier than making cookies, but just as delicious 🙂

  110. These were easy and fabulous! I’d definitely make these again 🙂 Maybe next time I’ll try some other add ins like peanut butter chips.

    1. Thanks for commenting–I’m so glad you liked them! Love the idea of adding peanut butter chips!

  111. What a wonderful option to the chocolate chip bar cookie! These are so delicious, easy to make and use ingredients I usually have in the house. My family and friends that tasted these bars thoroughly enjoyed the chocolatey oatmeal deliciousness!

  112. I was wondering, why cant we just mix all of the chocolate chips at the same time instead of the 2 step method? Also, would it be ok to add some chopped walnuts or pecans? Thank you sooo much for this recipe!!

    1. You could do both of those. I like to have a defined layer of chocolate in the middle (that’s why I do the 2 steps)

    2. I made these last week mixing 1 c. milk chocolate chips and 1 c. semisweet chocolate chips together in the dough (not layered) and they were still yummy! But the 2 different chips made a difference…want to try peanut butter chips the next time.

    3. These bars were thick, chewy, chocolatey deliciousness! I made these for an annual picnic last weekend and they were a huge hit!

    4. My sister and I have been making theses bars for a very long time. We add all ingredients together, then bake. Family favorite.

  113. I substituted half the chocolate chips with peanut butter chips, it cut the sweetness and added a kind of almost salty sweety savory something taste that everyone LOVED.

    I try A LOT of Pinterest recipes but this one my husband specifically said he’d want again and again…

  114. Hi! I’m wanting to make these tonight and wondering if I can sub the regular flour for all-purpose gluten-free flour? Thanks!

    1. Hi Heather, I have never baked with gluten-free flour so I’m honestly not sure, but I imagine it should be just fine. Id love to hear how they turn out!

      1. I just made them with Gluten Free flour and they turned out great. I did add 1/4 extra baking powder because gluten free flour tends to be very flat. They turned out great.

  115. Just put this in the oven, my preschoolers loved helping me and we can’t wait to try it! Thank you!

  116. Wonderful cookie bars! Easy to make and well-liked by the family. Thank you for sharing the recipe.

  117. These are delicious! I used only 1-1/2 cups of chips because that’s all I had, but they were still delicious!

  118. Thank you from our troops! I’m making this to send to my brother who is currently in the Army in Afghanistan. In a bar form it makes it easier to vacuum seal and when they get them 10 days later they are still fresh and yummy!