These Chewy Oatmeal Chocolate Chip Cookie Bars turn one of my favorite cookie flavors into an even easier dessert recipe! You'll just spread the dough into a pan instead of scooping individual cookies for the same delicious flavors and textures. These oatmeal blondies are filled with old fashioned oats, chocolate chips, and a hint of cinnamon. They only take about 30 minutes to whip up!
I love making cookies, but some days I just can't bring myself to portion out 20 individual cookies on a pan. Enter these chocolate chip oatmeal bars! This recipe is so simple it comes together in just one bowl!
Plus, there's something for everyone. If you prefer crispy edges, grab a corner piece. More of a chewy center connoisseur? Go for the extra soft center piece. Just go ahead and give these oatmeal cookie bars a try - I know you will love them!
Why You'll Love This Recipe
- These bars are a twist on classic Oatmeal Raisin Cookies, AKA an oatmeal cookie lover's dream!
- A hint of cinnamon is added to spice things up.
- Melty chocolate chips in every bite!
- Few dishes are needed so it's easy to clean up.
- Light brown sugar and vanilla extract give these bars their classic chocolate chip cookie flavor. If you only have dark brown sugar on hand, that will work as well!
- Softened, unsalted butter adds richness and contributes to the chewiness in these chocolate chip oatmeal cookie bars.
- Old-fashioned oats are added to the chewy chocolate chip cookie dough, setting them apart from traditional chocolate chip cookie bars. Make sure you use old-fashioned oats and not quick cooking or steelcut oats!
- Cinnamon gives the bars a subtle warm spice.
- Chocolate chips are the star here. I prefer semi-sweet chocolate chips in this recipe, but feel free to use milk or dark chocolate instead!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Substitute raisins, M&Ms, or chipped peanut butter cups in place of the chocolate chips.
- Swirl peanut butter or Nutella on top of the bars before baking.
- Once cooled, add buttercream frosting on top of the bars.
- If you prefer a lot of oats, add an extra ¼ cup! This may, however, make them a bit drier.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Oatmeal Chocolate Chip Bars
Step 1: In a large bowl using a hand mixer or stand mixer with paddle attachment, cream the butter and brown sugar until light and fluffy. Mix in the egg and vanilla to combine.
Step 2: Stir the all purpose flour, baking powder, salt, and cinnamon into the wet ingredients.
Step 3: Fold the oats and chocolate chips into the batter just until evenly distributed.
Step 4: Press the cookie dough into a parchment lined 8x8 inch pan. Sprinkle the top with extra chocolate chips (optional). Bake at 350°F until the edges are tan.
Expert Baking Tips
- Don't overbake the cookie bars! You want them to remain chewy, so take them out of the oven when the edges are golden and the middle is barely tan. They will continue to bake a bit after you take them out of the oven!
- Use high quality chocolate chunks instead of chocolate chips for photo-worthy chocolate puddles, and sprinkle flaky salt on top of the bars right when they come out of the oven!
- Make sure your butter and egg are at room temperature and weigh your dry ingredients using a food scale for the best results.
No. The recipe uses dry old-fashioned oats.
While I have not yet tested this, you should be able to scoop individual cookies and bake at the same temperature for about half the bake time (or less) of the bars. You may want to swap the baking powder for ¼ teaspoon of baking soda so the cookies spread in the oven.
If you double the recipe, it should be able to fit into a 9x13" pan.
Store oatmeal chocolate chip bars in an airtight container for up to 5 days.
Freeze fully cooled cookie bars in a freezer-safe container for up to 2 months.
Did you try this recipe?
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Chewy Oatmeal Chocolate Chip Cookie Bars
- 8x8 inch metal pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Wire cooling rack
- 10 tablespoons unsalted butter room temperature
- ¾ cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup old-fashioned oats
- ⅔ cup semi-sweet chocolate chips
- Preheat oven to 350°F and line an 8-inch metal pan with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Mix in the egg and vanilla extract.
- Stir the flour, baking powder, salt, and cinnamon into the wet ingredients just until combined. Fold in the oats and chocolate chips.
- Press the dough evenly into the prepared pan. Bake on the middle rack until the edges are tan and center is mostly set (about 20-25 minutes).
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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