Oatmeal Chocolate Chip Bars

These tasty oatmeal chocolate chip bars are super easy and quick to make! Step-by-step photos teach you how to bake these cookie bars!

This recipe was developed based on my chocolate chip cookie bars recipe. We love that recipe at my house and make it often!

In my opinion, these are perfectly chewy from the oats but not just oaty, there is still a cookie texture too.

Let's get to the recipe

Ingredients

• Unsalted Butter. The butter just needs to be melted and slightly cooled before using.
• Sugar. I like using a combination of white granulated sugar and light brown sugar for the most perfect flavor cookie bars.
• Large Eggs. You'll need one whole egg and one large egg yolk, the additional egg yolk adds extra richness and fat which will help create a chewier, denser bar.
• Pure Vanilla Extract. I can't have a cookie without vanilla, use the real stuff!
• All-Purpose/ Plain Flour. You'll want to make sure you accurately measure the flour for the best results. I suggest a scale to weight the flour as opposed to measuring by volume in cups.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Old Fashioned Rolled Oats. You could also use quick oats but I prefer the extra chewy that you get from the rolled oats.
• Salt. This little ingredient helps all of the other ingredient profiles shine through!
• Baking Powder. I opted to use baking powder instead of baking soda so that these bars don't puff up too much and have a more level surface, as opposed to really raised edges.
• Cornstarch/ Cornflour. This star ingredient helps tenderize the dough for a soft delicious cookie bar.
• Chocolate Chips. While classic name-brand chocolate chips work great I like to take it up a notch by using just chocolate, chocolate chips have other ingredients in them making them stay chip-like. I prefer to take a chocolate bar and chop it up or use something like Callebaut Chocolate Callets- they look like chips but are just little drops of chocolate!

Adding chopped walnuts or pecans would be a great crunch! Don't miss my chocolate chip bundt cake, chocolate chip oatmeal cookies or pumpkin oatmeal cookies recipe too!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and line with parchment paper or foil and lightly grease a 9-inch square baking pan. You could use an 8-inch square pan but the bars will be thicker and take longer to bake.

In a medium-sized bowl whisk together the flour, oats, baking powder, salt, and cornstarch. Set aside.

In a large mixing bowl whisk together the butter and sugars. Make sure to scrape down the sides of the bowl to ensure all is combined.

Stir in the vanilla, egg, and egg yolk, making sure to mix until fully combined. Scrape down the sides of the bowl again.

Gently fold in dry ingredients and chocolate chunks until just combined.

I like to save a few of the chocolate pieces to place on top of the bars before baking, just for aesthetics.

Pour cookie dough into the prepared baking dish and gently press into an even layer, top with additional chocolate chips if desired. Bake the cookie bars for 23-26 minutes*. The edges should be golden brown and pulling from the edge of the pan, the center will still giggle a bit.

Let the bars cool in the pan on a wire rack for 25 minutes then slice and serve. Store leftovers in an airtight container for up to 5 days.

Serving these chocolate chip oatmeal bars warmed up with a scoop of vanilla ice cream is absolutely delicious. Try baking my chocolate chip pound cake next!

How to freeze

Once the bars are cooled wrap them tightly in plastic wrap, twice, and then store in a freezer-safe container for up to two months. Place the bars on the counter to thaw for about an hour depending on how large you cut the bars.

Can you double

You could definitely double this recipe by pressing the 2X button on the recipe card below then bake the bars in a 9-inch by 13-inch pan and increase the baking time slightly.

More cookie bar recipes

These Biscoff blondies are one of my sister's favorite recipes, close second are these Carmelites.

If you love s'mores then check out this s'mores bar recipe.

These Brookies are the best of both worlds, cookies, and brownies!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Oatmeal Chocolate Chip Bars

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5 from 7 reviews

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These tasty oatmeal chocolate chip bars are super easy and quick to make! Step-by step photos teach you how to bake these cookie bars! 

• Total Time: 35 minutes
• Yield: 9-16 Bars 1x

Ingredients

Units USM Scale 1x2x3x

• 6oz (¾ Cup) Unsalted Butter, melted and slightly cooled
• 100 grams (½ Cup) Granulated/ Caster Sugar
• 150 grams (¾ Cup) Light Brown Sugar
• 1 Large Egg + 1 Large Egg Yolk, at room temperature
• 2 Teaspoons Pure Vanilla Extract
• 166 grams (1 ⅓ Cups) All-Purpose/ Plain Flour
• 100 grams (1 Cup) Old Fashioned Rolled Oats
• ¼ Teaspoon Salt
• ½ Teaspoon Baking Powder
• 1 Teaspoon Cornstarch/ Cornflour
• 270 grams (1 ½ Cups) Chocolate Chips or Chunks

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Instructions

1. Preheat the oven to 350F/180C and line with parchment paper or foil and lightly grease a 9-inch square baking pan.
2. In a medium-sized bowl whisk together the flour, oats, baking powder, salt, and cornstarch. Set aside.
3. In a large bowl whisk together the butter and sugars. Make sure to scrape down the sides of the bowl to ensure all is combined.
4. Stir in vanilla, egg, and egg yolk, making sure to mix until fully combined. Scrape down the sides of the bowl again.
5. Gently fold in dry ingredients and chocolate chunks until just combined. I like to save a few of the chocolate pieces to place on top of the bars before baking, just for aesthetics.
6. Pour cookie dough into the prepared pan and gently press into an even layer, top with additional chocolate chips if desired. Bake the cookie bars for 23-26 minutes*. The edges should be golden brown and pulling from the edge of the pan, the center will still giggle a bit.
7. Let the bars cool in the pan on a wire rack for 25 minutes then slice and serve. Store leftovers in an air-tight container for up to 5 days.

Equipment

9-inch square pan

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Callebaut Chocolate Callets

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Cordless Hand Mixer

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OXO Kitchen Scale

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• Author: Elizabeth Waterson
• Prep Time: 10
• Cook Time: 25
• Category: Dessert
• Method: Bake
• Cuisine: American

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