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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!!
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.
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!
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.
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.
Can I use quick cooking oats instead of the old-fashioned rolled oats?
Yes, should work fine.
Do these freeze well?
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.
We love these! They do not last in my house. A keep[er for sure!
I have made these several times now and they are always perfect. My husband’s favorite dessert.
I love this recipe so much I make it once a week and eat it with vanilla ice cream. YUM!!
Can you use self rising flour and eliminate baking Soda and powder?
I haven’t tested it, but that should be fine. You may still want to add 1/4 teaspoon baking soda.
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!
Thanks Shannon! I’m so happy you liked them!
Is there any reason I can’t mix it all together and make cookies instead of bars?
No, that’s fine! Or, if you love oatmeal chocolate chip cookies, this is my favorite recipe (from Mrs Fields). https://tastesbetterfromscratch.com/mrs-fields-oatmeal-chocolate-chip-cookies-2/
Lauren,
Have you tried this in a half sheet cake pan by any chance? Wondering about baking times if you have! 🙂
I haven’t, but it would work fine! I’d check them around 15 minutes. Enjoy!