The ingredients

You can find the full ingredient amounts in the printable recipe card at the bottom of the post. Here’s what you’ll need and why.

• Butter: Use softened butter, either salted or unsalted. It needs to be soft enough to cream with the sugars but not melted.
• Brown sugar: This brings moisture and a slightly caramel-like flavor. Light or dark brown sugar will both work.
• Granulated sugar: A little white sugar helps give the bars lightly crisp edges.
• Egg: One large egg binds everything together.
• Vanilla: Vanilla extract or paste both work well.
• All-purpose flour: Gives the bars structure without making them too cakey.
• Rolled oats: I prefer old-fashioned rolled oats because they give the bars the best chewy texture. Quick oats will work, but the texture will be a little softer and less distinct.
• Baking powder and baking soda: A little of each helps the bars rise without becoming too cakey.
• Salt: Balances the sweetness.
• Chocolate: I’ve used milk chocolate chips but you can use semi-sweet chocolate if you want it less sweet.

Method

1. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric mixer for around 2 minutes, until the mixture is creamy and a little lighter in color.

2. Add the egg and vanilla and beat until combined.

3. Mix in the dry ingredients until mostly combined, then add the chocolate chips.

4. Stir into a thick and sticky dough.

5. Press into a lined 8×8 inch pan.

6. Bake for approximately 25-28 minutes, until the edges are golden brown and the top is set.

7. Leave the bars in the pan for at least 30 minutes before carefully lifting them out. They’re quite delicate while hot, so let them cool further on a wire rack before slicing into squares.

Tips for the best oatmeal cookie bars

1. Use old-fashioned rolled oats. They give the bars a more distinct oat texture and a lovely chewiness. Quick oats are finer and will make the texture a little softer.
2. Don’t overbake. The edges should be golden and the middle set but still soft. The bars will firm up as they cool.
3. Let them cool before slicing. Freshly baked cookie bars are delicate, especially while the chocolate is still melted. Giving them time to cool makes them easier to cut and allows their chewy texture to develop.

Variations

These bars are easy to change up depending on what you have in the pantry.

• Oatmeal raisin bars: Replace the chocolate with the same weight of raisins.
• Cinnamon: Add ½ teaspoon of ground cinnamon to the dry ingredients for a little warmth.
• Coconut: Replace a small portion of the chocolate with shredded coconut or coconut flakes.
• Different chocolate: Use dark, milk, or white chocolate, or a combination.
• Nuts: Replace some of the chocolate with chopped walnuts or pecans for extra crunch.

Storing and making ahead

Store the cooled oatmeal chocolate chip bars in an airtight container at room temperature for up to 2 weeks.

You can also make the dough ahead of time. Cover it well and refrigerate for up to 2 days. Let it soften slightly at room temperature if needed so it’s easier to press into the pan.

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Oatmeal Chocolate Chip Bars

4.90 from 37 votes

Elien Lewis

These oatmeal chocolate chip bars are soft, buttery, and chewy, with plenty of rolled oats and melty chocolate chunks. They're easy to make, with no dough chilling or individual cookie scooping needed. Just press the dough into a pan and bake!

Print Pin

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 16 pieces

Ingredients

 

MetricUS Customary

 

1x2x3x

• 113 g butter room temperature
• 100 g soft brown sugar
• 50 g granulated sugar
• 1 large egg
• 1 tsp vanilla paste or extract
• 125 g all-purpose flour
• 90 g rolled oats or old-fashioned oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 170 g semi-sweet or milk chocolate chips

Instructions

 

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
• Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric mixer for around 2 minutes, until the mixture is creamy and a little lighter in color. 113 g butter, 100 g soft brown sugar, 50 g granulated sugar
• Add the egg and vanilla and beat until combined. 1 large egg, 1 tsp vanilla paste
• In a separate bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. 1125 g all-purpose flour, 90 g rolled oats , 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
• Add the dry ingredients to the butter mixture and stir until almost combined, with a few streaks of flour remaining. Fold in the chocolate chunks until evenly distributed and no dry flour remains. 170 g semi-sweet or milk chocolate chips
• Press the dough evenly into the prepared pan. Scatter a few extra chocolate chunks over the top if desired.
• Bake for approximately 25-28 minutes, until the edges are golden brown and the center is set but still a little soft.
• Let the bars cool in the pan for at least 30 minutes before carefully lifting them out. Cool further once lifted out, before slicing into 16 squares.

Notes

Oats: Old-fashioned rolled oats give the best chewy texture. Quick oats can be used, but the bars will have a softer texture.

Baking: The middle should still be slightly soft when the bars come out of the oven. They’ll firm up as they cool.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Make ahead: The dough can be covered and refrigerated for up to 2 days.

 

Nutrition

Serving: 1sliceCalories: 195kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 155mgPotassium: 74mgFiber: 1gSugar: 16gVitamin A: 193IUCalcium: 28mgIron: 1mg

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