Oatmeal Cookie Bars

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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.

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.

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Oatmeal Chocolate Chip Cookie Bars

Author: Lauren Allen

These Oatmeal Chocolate Chip Bars are thick, chewy, and so easy to make! They make enough for a crowd and are easy to transport in your 9×13 pan. They have the perfect texture and plenty of chocolate chips!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 24

Equipment

• cut and serve turner
• Parchment Paper
• Hand mixer
• Stand Mixer , optional

Ingredients  

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• ▢ 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

Yield: 24 Squares. Serving Size: 1 Square.

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.

Nutrition

Calories: 255kcal, Carbohydrates: 33g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 182mg, Potassium: 97mg, Fiber: 1g, Sugar: 22g, Vitamin A: 259IU, Calcium: 38mg, Iron: 1mg

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.