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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!!
These are!!!😊 good and tasty will be making again
I found it difficult to determine when it was fully baked (due to the amount of chocolate). I had to put it back in for a second bake. Other than that a very simple recipe.
Not good. The flavor wasn’t good, followed directions perfectly and like many others said, center of bars were totally gooey after 30 minutes but edges were crisping. Left it in another 15 minutes, edges burned and center still not all the way cooked through. Won’t make this again
Oh wowwww soooo goood!! My 7 year old loves them too! Thank you 🙏🏼
Chewy & delicious! I baked for 20 min at 350° then lowered the temp to 330° because I saw the edges getting brown while the middle was still quite raw. I then baked for another 20-30 min and they came out perfect! Next time I will try with 1C milk chocolate chips & 1C caramel chips!
Twice I tried this recipe, both times the centre did NOT bake – gooey mess!! I even baked it an extra HALF HOUR and the middle was still gooey and also sinks a lot from the edges. Total waste of time and money. Please check your recipe and instructions because there is probably some careless mistake somewhere as I bake all the time and normally get it right.
Hey Marcia,
Really sorry it didn’t turn out great for you. This recipe has been tested lots of times in Lauren’s kitchen and I make them regularly at my home too and they always turn out perfect. It sounds like it might be an oven issue. I found out my own oven was more than 30 degrees off when I checked it with a thermometer last year. Maybe give that a try? It’s a game-changer for baking!
Made this recipe using GF Bob’s Red Mill cup for cup, added 1/2 c rough chopped walnuts and enjoy dark chocolate chunks. Sent a plate to the neighbor and I think I’ll add dried cherries to the next batch. This will be in our permanent rotation.
Did you swap the flour out 1:1 or increased the flour per Bobs cups measurements?
Followed the recipe down to the last letter. Ended up almost tripling the cooking time and feel it needed half the butter amount advised. Came out still soft but greasy. Will definitely try again but adjust accordingly
These are so soft and so good and so chewy. We love them and make them all the time!
I’m sorry I have to agree with everyone, this is not a good recipe at all. Crunchy and overbaked on the top and overbaked sides, doughy in the middle.