Oatmeal chocolate chip cookie bars are soft and chewy with a good source of protein and fiber from the oat mixture and added decadence from lots of chocolate chips!
These chocolate chip oatmeal bars taste just like upgraded oatmeal chocolate chip cookies but in the form of delicious bars. Serve your oat bars as an easy dessert with a scoop of vanilla ice cream!
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We love cookie recipes from Peanut Butter Blondies to Oatmeal Banana Cookies and of course M&M's Cookies. If you are looking for an all-year chocolate chip cookie, try these soft, chewy and gooey chocolate chip oat bars.
For a more healthy cookie, try our Sugar Free Oatmeal Cookies next.
Ingredients
- Butter - Melted and slightly cooled butter works best for these oatmeal chocolate chip bars. I’ve used unsalted butter, but you could use salted butter instead and then omit the salt in the recipe.
- Sugar - I’ve used ½ cup of confectioner’s sugar and ¾ cup of brown sugar in these cookies. The white sugar adds sweetness and caramelization, while the brown sugar adds moisture to chewy cookie bars.
- Eggs - Bring to room temperature before combining with the rest of the cookie batter ingredients.
- Vanilla - Use high-quality pure vanilla extract.
- Flour - I’ve used all-purpose flour for the cookie bars, but you could use gluten-free flour instead.
- Oats - Old-fashioned oats are preferred for these cookies, but you can use quick oats, too, when in a pinch.
- Salt - Omit when using salted butter. I prefer using unsalted batter and controlling the amount of salt I'm adding. It's simply because various brands will add different amounts of salt to their recipes.
- Baking Powder - Check the expiry date on this ingredient to ensure a good rise in these cookie bars.
- Chocolate chips - You can use semi-sweet chocolate chips, milk chocolate chips, or even white chocolate chips. Increase the chocolate chips to ¾ cup chocolate chips for extra chocolate indulgence!
- Chocolate - Semi-sweet or dark chocolate, cut into small pieces. You can use a high-quality chocolate bar for this.
- Sea salt flakes - For serving. While this isn’t necessary, it draws out the chocolate flavor in these chewy choc-oat chip bars.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch brownie pan lined with parchment paper.
Whisk together flour, oatmeal, baking powder, salt in a large bowl or a bowl of a stand mixer. Set aside.
In a separate mixing bowl, with a handheld mixer on low speed beat together butter and sugars, vanilla, and eggs.
Combine wet ingredients with dry ingredients.
Fold in chocolate chips and chunks. You can use just one type of chocolate but I find that using both gives the best-melted chocolate results.
Pour the batter into the prepared pan making sure the batter sets evenly across the surface. Press in more chocolate chips on top for decoration.
Bake the cookie bars for 25-30 minutes. Sprinkle with sea salt flakes.
Let the bars cool in the pan for 15 minutes before removing them onto a wire rack to cool completely. Cut into squares and serve.
Tips
- The eggs should be at room temperature, and the butter should be melted and slightly cooled. This helps these ingredients mix much better into the cookie bar batter.
- The flavor and texture of these bars resemble the oatmeal cookie flavor but the texture is more like blondies or brownies.
- You can easily double the ingredients to make an extra batch of oatmeal chocolate chip bars and store them in the freezer to enjoy whenever you like.
- Always check the expiry date on the label of your baking powder, as old or expired ingredients can affect how these cookie bars rise while baking.
- Don’t be tempted to substitute the sugars in this recipe. They are both needed to ensure the best results. While you could technically make these cookie bars only with white sugar, there definitely will be a difference even though they will still taste good.
Freezing and Storing Instructions
These bars will keep fresh for 3 days at room temperature if placed in an airtight container and sealed properly.
Or refrigerate for up to 6 days or freeze by wrapping the slices individually in plastic wrap or separated with parchment paper in a freezer-friendly bag for 3 months. Defrost in the fridge overnight, let come to room temperature and enjoy again!
Frequently Asked Questions
Oatmeal cookies contain more protein and fiber than classic chocolate chip cookies without oatmeal. Classic chocolate chips also contain more fat than oatmeal cookie recipes.
Dessert bars are squares or bars that take the form of a cake, a cookie, or a combination. They are prepared in a baking pan, baked, and then cut into slices for serving.
This differs from a standard cookie made with typical cookie batter ingredients and scooped into individual mounds or balls to be baked on a cookie sheet.
I like to prepare the baking pan by lining it with parchment paper, which helps remove the baked chocolate chip granola bars from the pan easily and transfer it to a flat surface. Once on a flat surface, gently pull the parchment paper away from the edges and cut the baked cookie bar batter, starting at the shorter side and then cutting from the longer side to create squares or “bars.”
Thank you so much for reading about these oatmeal chocolate chip bars. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Easy Baking Recipes
Our family loves easy desserts and baking recipes especially when the fall season rolls around each year. Besides these chewy oat bars our favorites lately have been gooey Peanut Butter Blondies, perfect Peach Cobbler Cake, and soft Brownie Crinkle Cookies.
ALL BAKING and COOKIES recipes.
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Oatmeal Chocolate Chip Bars
Ingredients
- 1 ⅓ Cups all-purpose flour
- 1 Cup old-fashioned rolled oats
- ¾ Cup unsalted Butter melted and cooled
- ½ cup confectioner’s sugar
- 2 large eggs
- ¾ cup light brown sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips
- ½ cup semi-sweet or dark chocolate cut into small pieces
- 1 teaspoon sea salt flakes for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch brownie pan lined with parchment paper.
- Whisk together flour, oatmeal, baking powder, salt in a large bowl or a bowl of a stand mixer. Set aside.
- In a separate mixing bowl, with a handheld mixer on low speed beat together butter and sugars, vanilla, and eggs.
- Combine wet ingredients with dry ingredients.
- Fold in chocolate chips and chunks. You can use just one type of chocolate but I find that using both gives the best melted chocolate results.
- Pour the batter into the prepared pan making sure the batter sets evenly across the surface. Press in more chocolate chips on top for decoration. Bake the cookie bars for 25-30 minutes. Sprinkle with sea salt flakes.
- Let the bars cool in the pan for 15 minutes before removing them onto a wire rack to cool completely. Cut into squares and serve.
Notes
- Always check the expiry date on the label of your baking powder, as old or expired ingredients can affect how these cookie bars rise while baking.
- These bars will keep fresh for 3 days at room temperature if placed in an airtight container and sealed properly. Or refrigerate for up to 6 days or freeze by wrapping the slices individually in plastic wrap or separated with parchment paper in a freezer-friendly bag for 3 months. Defrost in the fridge overnight, let come to room temperature and enjoy again!
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This recipe has been adapted from Confessions Of A Baking Queen.
Ooey Gooey chewy chocolate chip oat bars are a must try this season!
The recipe mentions baking powder and soda but there is no mention in the ingredients of baking soda.
The recipe mentions baking powder and soda but there is no mention in the ingredients of baking soda.
The flavor is good but the texture is very tender and soft, not like an oatmeal cookie
I have adjusted the instructions, no soda needed here. Yes these are bars not cookies, and the texture is more like blondie or brownies.