Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars desserts They have the same classic flavors of everyone’s favorite oatmeal chocolate chip cookies but in bar form - meaning thicker, chewier and more cookie and chocolate chips in every bite! This is a great recipe for an after school snack and perfect for lunch treats the whole family will love cookie bars Oatmeal Chocolate Chip Bars oatmeal, chocolate chips, bars, cookies

These oatmeal cookie bars are chewy on the inside and crispy on the outside and totally irresistible. It is one of those treats that you just keep going back for more - can’t get enough! They have the same classic flavors of everyone’s favorite oatmeal chocolate chip cookies but in bar form - meaning thicker, chewier and more cookie and chocolate chips in every bite! This is a great recipe for an after school snack and perfect for lunch treats the whole family will love. They are also great for whenever you are craving oatmeal chocolate chip cookies with way less fuss, no chilling cookie dough, and no cookies spreading! They recipe is simple, uses basic pantry ingredients, uses no stand mixer and is done in no time - the hardest part is waiting for them to cool! Enjoy a batch as they are or make them into an epic dessert with a scoop of vanilla ice cream.

Oatmeal Chocolate Chip Bars

Chocolate Chip Oatmeal Bars Recipe Ingredients

  • FLOUR: I use all purpose flour for these cookies, but you can use a good quality all purpose gluten free 1-1 flour in it place for a gluten free version
  • OATS: Use old-fashioned oats/old fashioned rolled oats for these cookies - I don’t use quick oats in these cookies - old fashion oats have way better texture. The oats are really what give these bars the perfect texture inside and out
  • SUGARS: Both granulated white sugar and brown sugar are used in this recipe for sweetness and moisture resulting in a nice chewy texture
  • EGGS: You will need 2 large eggs and at room temperature to that they mix in evenly int cookie batter/ cookie dough
  • BUTTER: You will need 2 sticks of unsalted butter - we like to brown the butter for more flavor but melting it is just fine too- and slightly cooled.
  • VANILLA EXTRACT: I always recommend pure vanilla extract for best flavor
  • BAKING POWDER, BAKING SODA & SALT: For leavening and flavor. I also like to use a little flaky sea salt for sprinkling over the bars after but that is totally optional.
  • CINNAMON: Ground cinnamon adds just a hint of spice but feel free to adjust amount to taste.
  • CHOCOLATE CHIPS: I prefer to use semi-sweet chocolate chips but feel free to use milk chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, or chopped chocolate
  • ALTERNATE ADD INS: Feel free to add some more fun bits to your cookie bars like chopped pecans, walnuts, or even m&m’s. Some recipes call for adding 1-2 teaspoons of molasses or maple syrup for extra flavor and chewiness. If you want to add either, do so when adding the vanilla. They add more moisture and chewiness.

Oatmeal Chocolate Chip Bars

  1. Preheat oven and prepare pan
  2. Brown or melt butter
  3. Whisk together dry ingredients: flour, oats, baking soda, cinnamon, baking powder, and salt
  4. Whisk together the melted or browned butter with sugars followed by vanilla and eggs
  5. Fold dry ingredients into the wet ingredients
  6. Fold in the chocolate chips
  7. Scoop batter into prepared pan and spread it evening in pan
  8. Bake
  9. Cool
  10. Slice & Enjoy!

Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bar Make Ahead, Storage & Freezing

  • MAKE AHEAD: The cookie bar batter/dough can actually be made ahead of time, which often improves flavor and texture. Store the batter in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. You can even press the dough into the pan and chill or freeze it, then bake directly from frozen. You will likely need to adjust baking time if baking from frozen and you may also need to tent with foil if browning too quickly. Or you can thaw in the fridge overnight then bake.
  • STORAGE: Cool bars completely before storing. Cookie bars store best in their baking pan tightly covered with aluminum foil or if you need the pan - remove them from the pan and place in and airtight bag or container. Enjoy the bars at room temperature for 3-4 days, or in the fridge for 5-6 days. Warm them up individually in the microwave at 10 to 15-second intervals. If you are slicing the bars and then storing them you can separate cookie bars with waxed paper between layers if desired and seal them in an airtight container.
  • FREEZING: Baked cookie bars freeze well for 1-2 months. Allow them to cool then wrap tightly with plastic wrap and foil. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Oatmeal Chocolate Chip Bars

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Recipe

Servings: 24 bars (using 9x13 baking dish)
Prep Time: 15 mins
Bake Time: 25-30 mins
Total Time: 45 mins

Ingredients

  • 1 cup butter,(2 sticks), melted or browned
  • 1½ cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips, semi-sweet

Directions

  1. Prepare a 9x13 inch pan with nonstick cooking spray, or line with parchment paper for easy removal of bars, set aside.
  2. Brown the Butter or Melt it: In a medium saucepan, melt the butter over medium heat, then bring to a simmer. Once it starts simmering, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a large mixing bowl (this allows the butter to stop cooking) and allow the butter to cool for 10-15 minutes or until it is room temperature.
  3. Preheat oven to 350°F
  4. In a medium size bowl whisk together the flour, cinnamon, baking soda, baking powder, salt, and old-fashioned oats.
  5. To the large bowl with the brown butter add the brown sugar and granulated sugar. Whisk vigorously until well combined.
  6. Add the eggs, and vanilla extract and whisk again vigorously to combine.
  7. Switch to a rubber spatula or wooden spoon. Add the dry ingredients (flour/oat mixture) to the wet mixture. Mix / stir until partially combined. Add the chocolate chips and mix to combine, but don’t overmix. There shouldn’t be any flour streaks though.
  8. Transfer or spoon the cookie dough into the prepared baking pan and spread it evenly. You may need to use your fingers to help press it gentry into even layer. Sprinkle with a couple handfuls of chocolate chips and press them into the surface, optional.
  9. Bake in the preheated oven for 25-30 minutes or until the bars are lightly golden brown on the top and edges, and slightly firm to the touch.
  10. Remove from the oven and let cool on a wire rack until room temperature.
  11. Remove the bars using the overhanging paper. Transfer to a cutting board and cut into squares. Enjoy.

Recipe Note

Some recipes call for measuring the butter after you brown it and topping up or adding 1-2 tablespoons melted butter as needed to reach 1 cup, because some of the water (liquid measure) evaporates while browning making for some loss of volume. I didn’t have to do that for this recipe but if you are worried about this feel free to pour your brown butter into a measuring cup and check it - if you need to top it up simply melt a little extra butter and add to the brown butter until it reaches 1 cup.

Oatmeal Chocolate Chip Bars