When the craving hits for something sweet, chewy, and deeply satisfying, nothing hits the spot like these Hearty Oatmeal Chocolate Chip Cookie Bars. Loaded with buttery oats and melting chocolate, these cookie bars are like a warm hug from your favorite grandma.
They’re everything you love about oatmeal chocolate chip cookies—but baked into thick, chewy bars that are perfect for slicing and sharing. Whether you’re baking for a weekend treat, school lunchboxes, or a potluck dessert, this recipe has your back.
If you’re into my Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars or Chewy Peanut Butter Oatmeal Cookies, this one will slide into your favorite cookie recipes with ease.
Table of Contents
Why You’ll Love This Recipe
- One-Bowl Wonder: Minimal cleanup for maximum reward.
- Thick & Chewy Texture: Soft centers and crisp edges in every bite.
- Crowd-Pleaser: Makes 12 hearty servings perfect for any gathering.
- Make-Ahead Friendly: Tastes even better the next day!
- Versatile: Swap in nuts, different chips, or dried fruit to mix things up.
What you will need + Substitutions
Here’s your guide to every ingredient and how you can tweak them based on what’s in your pantry or dietary needs:
| Ingredient | Amount | Substitution Ideas |
|---|---|---|
| 🧈 Butter | 1 cup (softened) | Margarine, vegan butter |
| 🍬 Brown Sugar | 1 cup (packed) | Coconut sugar, maple sugar |
| 🍬 Granulated Sugar | ½ cup | Cane sugar, turbinado sugar |
| 🥚 Eggs | 2 large | Flax eggs (2 tbsp flaxseed + 6 tbsp water) |
| 🍶 Vanilla Extract | 2 tsp | Almond extract, maple syrup |
| 🧂 Salt | ½ tsp | Sea salt or omit if using salted butter |
| 🥄 Baking Soda | 1 tsp | Same amount; don’t skip |
| 🥄 Baking Powder | 1 tsp | Double the amount if omitting baking soda |
| 🍞 All-Purpose Flour | 1½ cups | Gluten-free 1:1 blend, whole wheat flour |
| 🥣 Rolled Oats | 2 cups | Quick oats (less chewy), oat flour (for denser bars) |
| 🍫 Chocolate Chips | 2 cups | Any chocolate chunks, chopped bars, or mix-ins |
Step-by-Step Instructions with Baking Tips
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting.
Tip: Lightly butter the pan before laying the parchment paper—it keeps the paper from sliding around.
Cream the Butter and Sugars
In a large mixing bowl, beat 1 cup of softened butter with 1 cup brown sugar and ½ cup white sugar. Use a stand mixer or hand mixer until the mixture is light and creamy—about 2–3 minutes.
Tip: This step is crucial! Proper creaming gives the bars their soft texture and caramel-like flavor.
Add Eggs and Vanilla
Crack in 2 large eggs and 2 tsp of vanilla extract. Beat until fully incorporated. The dough should look glossy and cohesive.
Tip: Room temperature eggs mix more easily and evenly into your batter.
Add the Dry Ingredients
To the wet mixture, stir in:
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ cups flour
Mix gently until just combined. Then stir in:
- 2 cups old-fashioned oats
Tip: Avoid overmixing at this stage to keep the bars tender.
Fold in Chocolate Chips
Gently fold in 2 cups of chocolate chips using a spatula.
Optional Add-Ins: Add ½ cup chopped nuts (walnuts or pecans), shredded coconut, or dried cherries.
Spread and Bake
Spread the dough evenly into the prepared baking pan. Use a spatula to press the dough gently into all corners.
Bake for 25–30 minutes, or until the edges are golden brown and the center is just set.
Tip: For extra gooey bars, pull them out at 25 minutes. For firmer bars, let them bake the full 30.
Cool & Cut
Cool the pan completely on a wire rack. Once cool, lift the parchment paper and transfer the bars to a cutting board. Slice into 12 large bars—or smaller bites for a crowd.
Tip: Use a serrated knife for clean slices.
Topping Ideas
Want to jazz up your bars? Try these tasty toppings:
- Sea Salt Flakes – sprinkle before baking for that sweet-salty balance.
- Drizzle – top with melted white, dark, or peanut butter chocolate after baking.
- Toasted Nuts – press on top before baking for crunch.
- Mini M&M’s or Butterscotch Chips – press into the top for a colorful twist.
Nutritional Info (Per Bar – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Sugars | 22 g |
| Fiber | 2 g |
| Protein | 3 g |
| Sodium | 170 mg |
Storage & Reheating
Room Temp:
- Store in an airtight container for up to 5 days.
- Keep parchment between layers to avoid sticking.
Freezer:
- Wrap bars individually or as a slab in plastic wrap and foil.
- Freeze for up to 2 months.
Reheat:
- Microwave individual bars for 10–15 seconds for a melty treat.
- Reheat slabs in the oven at 300°F for 5–8 minutes, loosely covered in foil.
What to Serve with Hearty Oatmeal Chocolate Chip Cookie Bars
- Vanilla Ice Cream: Creamy and cold for a classic dessert.
- Fresh Berries: Strawberries or raspberries for tartness.
- Milk: Dairy or plant-based, perfect for pairing.
- Coffee: A latte to balance the sweetness.
- Hot Tea: Chai for a cozy complement.
FAQs
Why are my cookie bars too crumbly?
They may have been overbaked or needed more moisture (butter or egg). Pull bars out when just set.
Can I use less sugar in chocolate chip cookie bars?
You can reduce the sugar by up to ¼ cup without affecting structure, but the bars will be less sweet and moist.
Can I double this cookie bars recipe?
Yes, bake it in a half-sheet pan for 30–35 minutes. Great for parties or potlucks!
How do I keep the bars chewy?
Slightly underbake at 25 minutes and store in an airtight container with a slice of bread to retain moisture.
Hearty Oatmeal Chocolate Chip Cookie Bars
Equipment
- 9×13-inch baking pan
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Spatula (for mixing and spreading)
- Measuring cups and spoons
- Optional: Offset spatula (for smoothing dough)
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth.
- Add eggs and vanilla extract, beating until well combined.
- Stir in salt, baking soda, baking powder, flour, and rolled oats until just mixed, then fold in chocolate chips.
- Spread the dough evenly into the prepared pan.
- Bake for 25-30 minutes or until golden brown, then cool completely before cutting into bars.
These Hearty Oatmeal Chocolate Chip Cookie Bars are the ultimate blend of comfort and convenience. They take all the magic of your favorite cookie—warm, buttery, and rich with chocolate—and turn it into a bar that’s easy to make, transport, and share.
Whether you’re baking for the office, prepping treats for a school event, or just cozying up with a good book and a cup of tea, these bars deliver every time.
So preheat that oven, grab your mixing bowl, and treat yourself to a batch of cookie bar perfection. Your sweet tooth will thank you!
