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These Oatmeal Chocolate Chip Bars are thick, soft, and loaded with chocolate! Easy to mix in one bowl and bake into the perfect chewy dessert.
If you love soft and chewy oatmeal cookies, these Oatmeal Chocolate Chip Bars are about to become your new favorite dessert. They’re thick, gooey, and packed with melty chocolate chips in every bite. The oats give them a hearty, comforting texture, while the buttery dough keeps everything tender and perfectly sweet.
I love making cookie bars, because they are incredibly easy they are to make. There is never any chilling of the dough, no scooping, and only one bowl required. Just mix the dough, press it into a pan, and bake until lightly golden around the edges.
Ingredients Needed
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted butter in baking
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Salt
- Baking Soda
- All-Purpose Flour
- Old Fashioned Oats
- Semi-Sweet Chocolate Chips
- Pecans (optional)
How To Make Oatmeal Chocolate Chip Bars
- Cream Butter. Start like you would if you were making traditional cookie dough. Cream together the butter and both sugars until it is light and fluffy. This can take a couple of minutes, so be patient.
- Beat Eggs. Add in the eggs and vanilla extract and beat until it is all well combined.
- Add Dry Ingredients. Mix in the oats, flour, baking soda, and salt until it is well incorporated and looks like cookie dough.
- Mix-Ins. Next you fold in your chocolate chips, and nuts if you are using them.
- Bake. Press the dough into a 13×9 inch baking dish and bake until they are golden, the top appears dry and is completely set.
Recipe Tips & Tricks
- Temperature. When making any cookie dough you really want to start with room temperature butter. It isn’t only about getting it broken up and mixing with the brown sugar, it is about creaming them together. And this happens when the butter is at the right temperature.
- Dates. Make sure to check the date on your baking soda. Baking soda expires much faster than people realize. And it can be part of the reason why cookies don’t turn out quite right.
- Nuts are 100% optional. You can use pecan or walnuts if you like or just leave them out. That is totally up to you!
- Kind of Oats. Old Fashioned Oats help to give these bars their thickness and texture. Quick cooking oats work, but the texture and thickness will be slightly different.
- Measuring. Be sure to measure your flour correctly or your bars may be dense and hard. You want to spoon the flour into a measuring cup and gently level it off with a knife. You don’t want to pack any extra in there or the bars could be dry.
- Baking Pan. For this recipe it depends on how thick you want your bars. For a thick bar use a 13×9 inch baking pan. If you want them thinner a 15×10 inch jelly roll pan works great. The bars in the pictures were made in a 13×9 in metal baking pan.
Storage
Cover the leftovers bars or transfer to an airtight container. They will last for a few days at room temperature. They also freeze really well. Let the bars cool completely and then tightly wrap and place in the freezer for up to 3 months.
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