Oatmeal Cookie Bars
Butter, brown sugar, oats, and chocolate chips come together in these Oatmeal Cookie Bars—a chewy, chocolatey treat perfect for any occasion.
Let me set the scene: it was one of those days where I wanted cookies, but the thought of rolling dough and baking tray after tray? Nope. Not happening. I stared at my mixing bowl, debating whether I should just eat the dough (don’t act like you haven’t thought about it), and then it hit me—why not make bars? One pan, one bake, and done.
I wasn’t entirely sure how they’d turn out that first time, but oh my goodness, these bars are everything. Thick, buttery, and loaded with chocolate chips, they have that perfect chewy texture that makes you want to eat the whole pan. And honestly? They’ve become my lazy-day go-to. Potluck coming up? Oatmeal Cookie Bars. Need something sweet for family movie night? Oatmeal Cookie Bars. Craving dessert but feeling extra lazy? You get the idea.
The best part is how forgiving they are. You can swap ingredients, add your own twist, or just keep them classic. Either way, they’re a guaranteed hit.
Why You’ll Love This Oatmeal Cookie Bars Recipe?
These bars take everything you love about oatmeal chocolate chip cookies—the buttery sweetness, the chewy texture, the chocolate overload—and bake them into one big pan. No scooping dough, no waiting on batch after batch. Just mix, press, bake, and enjoy.
They’re perfect for sharing (or not), incredibly versatile, and honestly, they’re the kind of dessert that feels nostalgic but with way less effort. Whether you’re hosting a party or just indulging at home, these bars are going to become your new best friend.
Ingredient Notes:
Here’s what makes these bars so special:
- Butter: Real butter, room temperature, is the base for that rich, irresistible flavor. Margarine just doesn’t cut it here.
- Brown Sugar: Packed brown sugar adds a subtle caramel note and keeps the bars chewy.
- Rolled Oats: Old-fashioned oats are the heart of this recipe, giving the bars their texture and nutty flavor.
- Chocolate Chips: Use semi-sweet, milk, or a mix of both. You can even get fancy with dark chocolate if you’re feeling it.
- Vanilla Extract: Just a splash adds warmth and ties all the flavors together.
- Flour: Good ol’ all-purpose flour makes the bars soft but sturdy.
How To Make Oatmeal Cookie Bars?
Making these bars is so straightforward, you’ll wonder why you haven’t been doing this all along.
1. Preheat the Oven
First things first, preheat your oven to 350°F. Lightly grease a 9×13-inch pan, or better yet, line it with parchment paper. Trust me, the parchment makes cleanup ridiculously easy.
2. Cream the Butter and Sugars
In a big mixing bowl, beat together the butter, brown sugar, and granulated sugar. Take your time here—it should be smooth and fluffy, which makes for super-soft bars.
3. Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. By now, the batter smells so good you’ll want to taste it (and honestly, who could blame you?).
4. Combine the Dry Ingredients
In a separate bowl, whisk together the salt, baking soda, baking powder, flour, and rolled oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Stir in the Chocolate Chips
Fold in those chocolate chips with a spatula. Go ahead and sneak a few if you must—it’s basically a rule.
6. Press and Bake
Spread the dough evenly into your prepared pan and press it down lightly. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (or with a few crumbs).
7. Cool and Slice
Let the bars cool completely in the pan before slicing. I know it’s hard to wait, but this step is key for clean, picture-perfect bars.
Storage Options:
These bars are as good on day three as they are fresh out of the oven. Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer before transferring them to a freezer bag. They thaw beautifully on the counter when you need a quick dessert fix.
Frequently Asked Questions:
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer. Rolled oats give these bars that hearty, chewy bite.
How do I make these gluten-free?
Just swap the flour for a gluten-free blend and use certified gluten-free oats. Easy!
How do I know when they’re done baking?
Look for a golden-brown top and use a toothpick to check. If it comes out clean or with a few crumbs, you’re good to go.
And there you have it—Oatmeal Cookie Bars that are chewy, chocolatey, and ridiculously easy to make. Whether you’re baking for a crowd or just indulging yourself, these bars are a must-try. Give them a go, and let me know—what’s your favorite add-in? I’d love to hear your ideas!
Oatmeal Cookie Bars
Ingredients
- 1 cup butter softened to room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips semi-sweet, milk, or a mix
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easier removal and cleanup.
Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar until the mixture is light, smooth, and creamy. This should take about 2–3 minutes.
Incorporate the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the salt, baking soda, baking powder, all-purpose flour, and rolled oats. Gradually add this dry mixture to the creamed butter and sugar mixture. Stir until just combined, being careful not to overmix.
Fold in the Chocolate Chips
- Gently fold the chocolate chips into the dough using a spatula or wooden spoon. Ensure they are evenly distributed throughout the batter.
Transfer to the Pan
- Spread the dough evenly into the prepared baking pan, pressing it gently with the back of a spatula to create a smooth surface.
Bake
- Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
Cool and Slice
- Allow the bars to cool completely in the pan before cutting them into squares or rectangles. Cooling helps the bars set and makes slicing easier.
