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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!!
This recipe is a keeper. Just ate my first bar. Delicious! I had leftover slivered almonds, so I put sprinkled them on top of the first oatmeal layer, then the chocolate chips. Really, really good.
Wow, these were so yummy! I added all chocolate chips at once, no patience for doing it twice and I ended up cooking mine for about 35 minutes and they were perfect! These were gobbled up even by my husband who is not a big sweets person. Thank you!
Awesome recipe! These oatmeal bars are so easy to make but they taste like something a grandmother spent lots of time in the kitchen to prefect.
These came out great. Followed the recipe exact for the first time without issue. I used a Pyrex pan that was slightly larger (metric) than the 13×9 called for and got two layers, thin layers but it puffs up in cooking. I am going to add some things next time for the fun of it…. such as walnuts or other chopped nut. I also want to try it with dried fruit or by cutting down on the sugar and adding mini marshmallows. Thanks for the recipe!
Big thanks from Sherman Oaks, California for sharing this recipe. I halved the recipe, preparing in a 6 x 10 inch Pyrex baking dish….and then I cut them into 6 large squares. These made a very enjoyable dessert, but in our little family of 2, this is now a “breakfast” recipe! Of course they are wonderful at any time of the day, but because these were not overly sweet, and my using a dark (not so sweet) chocolate chip, this is a fabulous way to start our morning. “Oats”, right? 🙂 with a mug of black coffee. WOW!
I really liked how easy this recipe was to make and it was delicious.
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!
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..
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!
So fun! Yes, I could reduce the chocolate chips, and of those methods would work! Enjoy!
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.