You’ve had oatmeal cookies. You’ve had chocolate chip cookies. But have you ever smashed them together into a thick, chewy, pan-baked masterpiece?
These oatmeal chocolate chip cookie bars are the lovechild of two classics—less fussy than drop cookies, more satisfying than a granola bar, and guaranteed to disappear faster than your motivation to meal prep. No mixer? No problem.
No patience? Even better. This recipe is so easy, you’ll question why you ever settled for store-bought.
Ready to upgrade your dessert game?
Why This Recipe Works
These bars are the Goldilocks of desserts: not too cakey, not too crisp, just perfectly chewy with pockets of melty chocolate. The oats add texture without making them dense, while brown sugar keeps them moist for days. Plus, baking them in a pan means no portion control—because who has time to scoop individual cookies?
Pro tip: underbake them slightly for a gooey center that’ll make you weep.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted (because softened butter is for overachievers)
- 1 cup light brown sugar, packed (dark works too, but light keeps it balanced)
- ½ cup granulated sugar (for that crispy-edged illusion of self-restraint)
- 2 large eggs, room temperature (or microwave them for 10 seconds if you forgot—we don’t judge)
- 1 tbsp vanilla extract (the cheap stuff is fine; save the artisanal vanilla for your influencer friends)
- 1 ½ cups all-purpose flour (don’t pack it—this isn’t a snowball fight)
- 1 tsp baking soda (not powder, unless you want pancake bars)
- ½ tsp salt (kosher or table, but skip it if your butter is salted)
- 3 cups old-fashioned oats (quick oats work in a pinch, but texture suffers)
- 2 cups chocolate chips (milk, dark, or semi-sweet—live your truth)
Step-by-Step Instructions
- Prep the pan. Line a 9×13″ baking dish with parchment paper (or grease it if you enjoy living dangerously).
- Mix wet ingredients. Whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla—beat until it looks like caramel soup.
- Add dry ingredients. Dump in flour, baking soda, and salt. Stir until just combined (overmixing = tough bars).
Fold in oats and chocolate chips.
- Bake. Spread dough into the pan, press it flat, and bake at 350°F for 25–30 minutes. The edges should be golden, but the center will look slightly underdone. That’s the secret.
- Cool. Let them sit for 20 minutes before cutting—unless you want molten chocolate lava hands.
Storage Instructions
Store bars in an airtight container at room temp for up to 5 days (good luck making them last that long).
For longer storage, freeze them layered between parchment paper. Microwave frozen bars for 15 seconds to revive that fresh-baked magic.
Why You Should Make These
They’re portable, crowd-pleasing, and impossible to mess up. Need a bake-sale hero?
Done. Midnight snack? Sorted.
Impress your in-laws? Just add a sprinkle of sea salt and pretend you’re fancy. Plus, oats technically make them breakfast food—don’t @ me.
Common Mistakes to Avoid
- Overbaking. They’ll keep cooking as they cool.
Pull them out when the center looks slightly jiggly.
- Packing the flour. Spoon it into the measuring cup, or you’ll end up with hockey pucks.
- Using instant oats. They turn to mush. Old-fashioned oats give the perfect chew.
- Skimping on chocolate. This isn’t the time for restraint. Two cups minimum.
Alternatives
Swap chocolate chips for M&Ms, raisins (if you’re a monster), or butterscotch chips.
Add nuts for crunch, or drizzle with caramel for extra decadence. For gluten-free, use a 1:1 GF flour blend and certified GF oats. Vegan?
Sub flax eggs and dairy-free chocolate—but IMO, butter is non-negotiable here.
FAQs
Can I use quick oats instead of old-fashioned?
Technically yes, but the texture will be softer. Old-fashioned oats give that iconic chew. FYI, blitzing old-fashioned oats in a food processor for a few pulses mimics quick oats in a pinch.
Why are my bars dry?
You overbaked them or packed the flour.
Next time, set a timer for 22 minutes and check early. And measure flour like you’re gently spooning clouds into a cup.
Can I double the recipe?
Absolutely. Use a half-sheet pan (18×13″) and add 5–7 minutes to the bake time.
Or make two batches—because sharing is overrated.
How do I make them extra gooey?
Underbake by 2–3 minutes and let them cool completely in the pan. The center will firm up but stay fudgy. Also, add an extra ¼ cup of brown sugar if you’re feeling reckless.
Can I refrigerate the dough overnight?
Sure, but why wait?
This recipe is designed for instant gratification. If you must, let the dough come to room temp before baking.
Final Thoughts
These oatmeal chocolate chip cookie bars are the lazy genius of desserts—minimal effort, maximum payoff. They’re the answer to “what’s for dessert?” and “how do I bribe my kids?” all in one.
Bake them, cut them, watch them vanish. And when someone asks for the recipe, feel free to act like you slaved over it. Your secret’s safe with us.