Ever stand in your kitchen, stomach rumbling, with about twenty minutes before your next Zoom or maybe you just really need dessert (me, every Friday)? Oatmeal Chocolate Chip Cookie Bars Recipe is basically my solution for that “I want something sweet, easy, and worth bragging about on the group chat” moment. Not even kidding. Plus, I’m always looking for quick treats that can get tossed in the lunchbox or snuck after dinner (no shame). These bars tick all the boxes—fast, chewy, and chocolate in every bite. If you’re in the mood to level up your baking game, some of my favorite easy treats live right over here in these brunch food ideas and you’ll find even more inspiration in this massive list of brunch recipes. 
How to make Oatmeal Chocolate Chip Cookie Bars
Alright, strap in. No fancy stand mixer, nothing wild—just a big bowl and a spatula. Preheat that oven to 350°F (seriously, do this first, or you’ll be glaring at your cold oven for ten minutes later). Grab your trusty 9×13 baking dish, line it with parchment, maybe spray a little oil, if your pans are as janky as mine.
Get your melted butter (not hot, let it cool a tad or eggs will get weird… trust me, it’s happened). Throw in brown sugar, white sugar, eggs, and good vanilla. Mix until it looks kinda smooth and glossy. Dump in flour, oats (not instant oats—old fashioned work best), salt, and baking soda. Give it all a good stir. Toss in your chocolate chips. Go wild: mix lightly until you see streaks and then STOP before it turns into a brick.
Smoosh it into the pan. Don’t worry if it looks rustic. Rustic is code for “I couldn’t be bothered.” Into the oven it goes, 20-24 minutes. It should look golden and a bit underdone in the center—that’s the secret to gooey middles. Let the whole thing cool before you start slicing, if you can wait. If not, just know you might have some warm, crumbly edges (zero complaints).
If you want chocolate in every bite and a chewy center, these oatmeal chocolate chip cookie bars deliver! My kids keep asking for them every single weekend.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted Butter | 1 Cup (2 sticks) | Make sure it’s at room temperature |
| Brown Sugar | 1 Cup, packed | Gives a chewy texture |
| All-Purpose Flour | 1 1/4 Cups | Sift before measuring for accuracy |
| Old-Fashioned Oats | 2 Cups | Do not use instant oats |
| Chocolate Chips | 1 Cup | Mix of dark, milk, or mini chips |
| Eggs | 2 Large | Should be at room temperature |
| Vanilla Extract | 1 tsp | Real vanilla is preferred |
Storing and Freezing Instructions
Here’s the absolute best part about these bars (besides the fact that they are, frankly, way easier than actual cookies): they’re super easy to store. Pop any leftovers in an airtight container—even a plastic bag will work. Counter storage is fine for a day or two (and they only get better and softer).
If you wanna freeze, you can! After they cool, cut them up, wrap individually, and pop in a freezer bag. They keep their chewy texture and all that chocolate flavor for up to two months. I like to nuke one for 10–15 seconds straight from the freezer (midnight snack, anyone?). By the way, if you like freezing goodies like this, I have a handy section with loads of inspiring recipes for you.
Ingredient Notes
Let’s talk ingredients, because here’s the thing—good stuff in means good stuff out.
Butter: Use real butter, not margarine. Been there, regretted it.
Oats: Old fashioned oats work best. Quick oats are okay in a pinch but give a different texture.
Chocolate Chips: You do you—dark, milk, some combo, even mini chips.
Brown Sugar: Adds that soft chew, don’t skip it.
Vanilla: If you use fake vanilla, your grandma will know.
Salt: Just a touch, or try a fancy trick (I sometimes use a pinch of Japanese pink salt for a wild pop—check my Japanese pink salt recipe if you’re curious).
Extra tip—don’t overmix! That turns them tough instead of tender.
Recipe Tips
I know what it’s like to stare at a recipe and feel a little “what if I mess this up?” Here are my all-in for-sure ways to win:
- Use parchment paper in your pan for easy lifting.
- Don’t bake too long or bars will dry out (trust your nose!).
- Cool before cutting, unless you just love molten chocolatey chaos.
- Add a sprinkle of pink salt on top for a fancy twist, as shown in my pink salt trick recipe.
Whew, simple, right? Your kitchen is gonna smell like a five-star bakehouse, promise.
Can you change the mixins?
Oh, heck yes! Sometimes I raid the pantry and toss in whatever is leftover—hello, coconut, chopped walnuts, mini marshmallows (s’mores vibes), peanut butter chips. My cousin once did dried cranberries and called it “breakfast.” No judgment. The base is super forgiving, so toss in what you love. Not sure what goes best? Check my recipes section for fun combinations. Genuinely…this recipe likes improvising.
Common Questions
How do I keep the bars soft?
Keep them tightly covered. Air is the enemy of chewy baked goods.
Do I have to chill the dough?
Nope, straight into the oven. That’s the beauty here.
Can I use gluten-free flour?
Yup. Just swap cup-for-cup. Oats should be gluten-free too if you need.
What if I’m out of chocolate chips?
Chop up chocolate bars! Or, go wild—use butterscotch, white chips, or a mix.
How do I know they’re done?
Edges should look set, but the middle a little soft. Don’t overthink it.
Your New Go-To Dessert Adventure
So, if you’re after a treat that’s fast, crazy-delicious, and perfect for sharing, these oatmeal chocolate chip cookie bars have got you covered. Share them with friends or hoard the pan—hey, nobody’s judging. And when you’re ready for more kitchen confidence, dig into resources like this list of delicious brunch recipes or try your hand at leveling up with tips from Serious Eats. Now get going. The only bad cookie bar is the one you never make.
Oatmeal Chocolate Chip Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a 9x13 baking dish with parchment paper.
- In a large bowl, mix together the melted butter, brown sugar, white sugar, eggs, and vanilla until smooth.
- Add flour, oats, salt, and baking soda to the mixture. Stir until just combined.
- Fold in chocolate chips gently, being careful not to overmix.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20-24 minutes or until the edges are set and the center looks slightly underdone.
- Allow the bars to cool completely before slicing.
