Oatmeal Chocolate Chip Cookie Bars are thick and chewy and a great treat for a crowd, potlucks and parties. They have the flavor you love from a great chocolate chip cookie, baked into easy and delicious bars!
Weekends are my weakness when it comes to sweets. I usually go for cookies or bars of some sort because I can always count on having the ingredients on hand.
These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!. Chewy, chocolate and oat goodness in every single bite!
How to make Oatmeal Chocolate Chip Cookie Bars:
Make the cookie dough as directed, adding half of the chocolate chips.
Press half the dough into a 9×13” baking pan and sprinkle the top with the remaining chocolate chips.
I often use different type of chocolate in these bars, depending on what I have on hand. Usually a mixture of half semi-sweet and half milk chocolate chips. If I have a chocolate bar I will chop it into chunks and use it, along with chocolate chips.
Add the rest of the dough on top and smooth, as best you can, into an even layer.
Bake until slightly golden and set. Allow to cool completely before serving.
Consider trying these popular desserts:
- S’more Cookie Bars
- Toffee Chocolate Chip Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
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Oatmeal Chocolate Chip Cookie Bars
Video
Ingredients
- 1 cup butter , room temperature
- 1 cup light brown sugar , packed
- 1/2 cup granulated sugar
- 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
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips semi-sweet, milk chocolate, or a little bit of both!
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 in. pan with cooking spray.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
- Add to the butter mixture and stir until combined.
- Spread 1/2 of the cookie dough into the bottom of the prepared pan. Sprinkle remaining cup of chocolate chips on top.
- Carefully press remaining cookie mixture on top of chocolate. Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Notes
Nutrition
Adapted from All Recipes
I originally shared this recipe in February 2016. Updated April 2018.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Janice Wiseman says
Can I use quick cooking oats instead of the old-fashioned rolled oats?
Lauren Allen says
Yes, should work fine.
Karen says
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.
AmyB says
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!
Susan Anderson says
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.
Mad Cooks says
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.
TRH Creates says
I added red and green M &M’s for Christmas! Our daughter couldn’t wait til the next day to try them…had to have a little one cut from the corner to sample before bedtime! 😉
I wanted to have enough for the Pampered Chef 11″x17″ sized pan, so I used 1 1/2 the amount of ingredients and baked 25 min (only change is that I might bake 2 min longer next time as the middle was just a little under baked).
These are delicious! Perfect addition to an assorted “cookie” tray for my husband’s work.
Courtney says
I’d like to bake these for Christmas using red and green m&ms! Would you recommend adding the m&ms to the top, middle or both? Would you reduce the amount of chocolate chips? Thanks!
Lauren Allen says
So fun! Yes, I could reduce the chocolate chips, and of those methods would work! Enjoy!
Marilyn Padilla says
My husband and daughter loved these. I didn’t bother putting the chocolate chips in the middle. I just mixed them all into the batter..
Diane says
I also had trouble putting the top layer on and wondered if it was worth it, I tasted a corner before I took to a funeral, and it was so tempting to keep the pan at home. Really good!