These oatmeal chocolate chip cookies bake up soft and chewy with hearty oats and plenty of melty chocolate chips in every bite. They strike that perfect balance between comforting and classic, with just enough structure from the oats to keep them satisfying without feeling dry. Made with simple pantry staples and easy steps, this is the kind of cookie you can whip up anytime a craving hits. Whether you enjoy them warm from the oven or tucked into a lunchbox, they're a dependable favorite you'll bake again and again.
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.
Flavor and Texture Builders
- Old-fashioned oats: Give structure and that classic chewy texture; quick oats will work but yield softer, less defined chew.
- Brown sugar + granulated sugar: Brown sugar brings moisture and chewiness; granulated sugar adds lift and balance.
- Butter & egg: Butter provides rich flavor, and the egg helps bind and give structure while keeping tenderness.
- Chocolate chips: Sweet pockets of melty chocolate that punctuate every bite.
- Vanilla & salt: Vanilla adds depth to the sweetness; salt balances and boosts the oat and chocolate flavors.
Adding chopped walnuts or pecans would be a great crunch! Don't miss my 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.
Featured Review
"Delicious!! I made these to bring into my office and they were a huge hit! Found you ok tiktok and am excited to try more of your recipes!"
Emily
Instructions
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!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Chewy Oatmeal Chocolate Chip Bars
These oatmeal chocolate chip cookies bake up soft and chewy with hearty oats and plenty of melty chocolate chips in every bite. They strike that perfect balance between comforting and classic, with just enough structure from the oats to keep them satisfying without feeling dry. Made with simple pantry staples and easy steps, this is the kind of cookie you can whip up anytime a craving hits. Whether you enjoy them warm from the oven or tucked into a lunchbox, they're a dependable favorite you'll bake again and again.
- Total Time: 35 minutes
- Yield: 9-16 Bars 1x
Ingredients
- 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
Instructions
- Preheat the oven to 350F/180C and line with parchment paper or foil and lightly grease a 9-inch square baking pan.
- In a medium-sized bowl whisk together the flour, oats, baking powder, salt, and cornstarch. Set aside.
- 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.
- Stir in 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 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.
- 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.
Notes
- Freezing: 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.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: American
Danielle Tassone says
Soft and chewy and perfect for a sweet craving! I used an 8x8 pan so they needed a bit longer but were still perfect. I doubt they’ll last long in my house!
Jeanne says
So yummy!! Thank you!! Yummm!!
Elizabeth Waterson says
Hi Jeanne, thank you so much for the lovely 5-star review!! Take care. XX Liz
Emily says
Delicious!! I made these to bring into my office and they were a huge hit! Found you ok tiktok and am excited to try more of your recipes!
Elizabeth Waterson says
Thank you so much for the lovely 5-star review Emily. So glad you enjoyed the bars, look forward to you trying more CBQ recipes too!! Please feel free to reach out if you ever have any questions! XX Liz
Carmen says
It’s so good. Next time I will double up.
Elizabeth Waterson says
Thats a good idea Carmen!! So glad you liked the bars, thanks for the lovely review! Take care. XX Liz
Joanne says
This was an excellent recipe… highly recommend! We ALL loved it!
Heather says
These bars are so delicious! I had a hankering for an oatmeal bar and this definitely hit the mark! I love an easy, tasty dessert!
Elise says
You didn't say what point you add the oats
Elizabeth Waterson says
Hi Elise, I am so sorry for the confusion. Please add the oats with the other dry ingredients! Please let me know if you try the recipe how you like it ! XX Liz
Shannon Parker says
This turned out perfectly! It has a soft, chewy texture, reminiscent of chocolate chip and oatmeal heaven. TikTok brought me here and I am forever grateful.