This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
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!!
Absolutely delicious!! Mine didnt look gooey like the pictures, but waited until it cooled almost all the way before cutting into bars. I would not change anything that alters the ratios…except I did add 1/2 teaspoon of ground saigon cinnamon. I thought these were perfect! The perfect oatmeal cookie bar.
Followed recipe and they came out brown on top and not fully cooked in the middle. They may get added to ice cream sundaes, at least the edges!
Just made these delicious cookie/bars with a few substitutions! No chocolate chips available so cleaned out my baking stash of white chocolate chips, dried cranberries and walnuts to equal the 2 cup measurement. Baked the 30 minutes and was perfect.
Terrible! I’m mad I wasted ingredients! I used a food scale and added ingredients in order.
I have a top burner oven and even had a pan between the 9×13 cookies and burner and they still burned! It’s very strange- similar to toll house I don’t understand why they didn’t work.
Easy to make, no weird ingredients, and delicious. I used 1 cup each of butterscotch and semisweet chips. Butterscotch chips go nice with oatmeal.
Do you have an oven thermometer? I check the thermometer against my oven temp setting every 6 months or so. If things start taking longer or get done earlier, I will check it then, too. I make this recipe regularly, exactly as written and mine have never burned (and I have a top burner oven, too). Might be worth checking. 😊
One of my absolute favorites! I always make exactly as written and they always come out perfectly. I prefer these to making cookies any day! Thanks for sharing this recipe.
Wonderful!! Thank you for your yummy recipes!!
Blessings
Excellent receipt for a large number of people
In the video it looks like chocolate chips are added as a middle layer but I don’t see where this is written in the recipe and wondering which method you used?
Wow! Amazing recipe! Hi did add a few bits and bobs of my own. But overall this recipe was easy to follow, and turned out delicious.
OMg, these are so good! I used a 9×13 pan and baked for 30 min. So good!
I have been trying different oatmeal recipes for months now and this is the winner. I added peanut butter chips , craisins and some chia seeds. So moist and yummy. Thank you.
These are delicious! I replaced 1/2 cup of oatmeal with 1/2 cup of coconut. I also used 1 cup milk chocolate chips and 1 cup dark ( or semi-sweet) chocolate chunks. By “ undercooking” them they remained gooey chewing good. I cooked them to an internal temperature of 197 degrees Fahrenheit. These squares now replace both my blonde bar and oatmeal chocolate chip cookie recipes.