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Stack of 3 oatmeal chocolate chip cookie bars
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Oatmeal Chocolate Chip Cookie Bars

These oatmeal chocolate chip cookie bars are thick and chewy with almost gooey centers and tons of chocolate chips. They're simple to throw together and perfect for when you want an easy, simple, totally addictive treat. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Oatmeal Chocolate Chip Cookie Bars
Servings: 15 large bars
Author: Fiona Dowling

Equipment

  • 9x13 inch (23 x 33 cm) baking pan*

Ingredients

  • 1 cup unsalted butter (226 grams) softened
  • 1 cup brown sugar (210 grams) light or dark, I used light
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 large egg yolk discard the yolk, in addition to the 2 large eggs
  • 1 tablespoon vanilla extract (15 ml)
  • 1 2/3 cup all-purpose flour (209 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rolled oats (180 grams) I used large, old-fashioned oats
  • 1 1/3 cups chocolate chips (240 grams) your favorite variety

Instructions

  • Preheat the oven to 350F (180C). Lightly grease a 9x13 inch (23x33 cm) pan, or alternatively, line with parchment paper so that there is an overhang around the edges.
  • In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
  • Add in the 2 eggs, additional egg yolk and vanilla extract. Beat until evenly combined. You should no longer see egg pieces.
  • Add in the flour, cinnamon, baking soda and salt. If the flour looks lumpy, you may want to sift the dry ingredients into the butter mixture. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until incorporated.
  • Stir in the oats. The oats can also be mixed in an electric mixer.
  • Stir in the chocolate chips.
  • Spoon the batter into the prepared pan and spread into an even layer.
  • Bake in the middle of the preheated oven for about 25-30 minutes. When done baking, the top should be golden brown and starting to pull away from the edges of the pan.
  • Cool the bars in the pan for at least 1 hour before slicing.

Notes

  1. Pan Sizes: This recipe can be halved and made in an 8x8 inch pan. The bars will be thinner and the bake time will be between 20-25 minutes. 
  2. Oats: Large rolled oats or quick oats will work for this recipe. I used large rolled oats. 
  3. Coconut: Optionally, mix in 1/2 cup shredded coconut. 
  4. Storage: Store cooled bars in an airtight container at room temperature for up to 4 days, or in the fridge for up to 6 days. Baked and cooled bars can be wrapped tightly and placed in a freezer bag or freezer container. Freeze for up to 2 months, then thaw overnight in the fridge. 
  5. Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 15 uniform bars. 

Nutrition

Calories: 378kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 178mg | Potassium: 89mg | Fiber: 2g | Sugar: 31g | Vitamin A: 467IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 2mg