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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!
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!!
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!
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?
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.
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!
Thanks Elizabeth! What fun substitutions!
Would it be possible to freeze these after baking & cooling? Can’t wait to try these!
I have not tried freezing these, so I can’t say for sure. Let me know if you try it!
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!
Love that idea! Thanks for sharing 🙂
Would it make any difference in taste or texture of I switched the butter out for coconut oil?
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.
I just finished making them with coconut oil… Turned out wonderful. Also added a teaspoon of cinnamon.
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.
It is very unfair to rate this four stars when you didn’t even make it as the recipe states.
My family loves these! And I love the fact that they’re cookie bars – so much easier than making cookies, but just as delicious 🙂
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.
Thanks for commenting–I’m so glad you liked them! Love the idea of adding peanut butter chips!
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!
How many bars does this yield?