These soft, chewy oatmeal cookie bars are just the kind of easy, shareable treat you’ll turn to again and again.
If you love a good oatmeal cookie, you’re going to adore these oatmeal cookie bars. They’ve got all the familiar soft, chewy, and buttery comfort of a classic oatmeal cookie but in an easy-to-make bar form that’s perfect for sharing. Whether you need a dessert for a potluck, a lunchbox treat, or just a little something to go with your afternoon coffee, these bars have you covered.
This recipe is wonderfully simple to make and endlessly adaptable. I usually make them with chocolate chips, but you can easily swap in your favorite add-ins or mix and match. Keep them classic or make them your own!
Why You’ll Love This Oatmeal Cookie Bars Recipe
- Soft, chewy texture. These bars are thick and tender with just the right amount of chew from the oats.
- Perfect for sharing. Baked in a 9×13 pan, they make enough to feed a crowd or stash away for later.
- Simple ingredients. Nothing fancy here, just pantry staples that come together easily.
- Easy to customize. Chocolate chips are a favorite, but you can mix in nuts, dried fruit, or whatever sounds good.
- No fuss. No chilling, no scooping. Just mix, bake, and slice!
Key Ingredients
- Butter – Melted butter gives these bars a rich flavor and helps keep the texture soft and chewy. I use unsalted, but if you use salted butter, just reduce the added salt slightly.
- Brown sugar and granulated sugar – A mix of the two gives these bars sweetness and a bit of depth. Brown sugar adds moisture and a subtle caramel flavor.
- Eggs – Help bind everything together and add structure.
- Vanilla extract – Adds warmth and enhances all the other flavors.
- All-purpose flour – The base of the dough, giving it structure.
- Baking soda – Just enough to help the bars rise slightly and stay tender.
- Salt – Balances the sweetness and brings out the flavors.
- Old-fashioned rolled oats – These give the bars their signature chewy texture. Quick oats won’t give quite the same result.
- Chocolate chips – I like semisweet or dark chocolate chips, but feel free to use your favorite. Or mix in something else you love (see my variations ideas below!).
How to Make Oatmeal Cookie Bars
These bars come together quickly with just a few steps. No mixer needed!
Combine the wet ingredients.
Melted butter is the key to these bars’ soft, dense texture. Whisk it together with both sugars until smooth, then add the eggs and vanilla. Mixing by hand works just fine here.
Stir in the dry ingredients.
Add the flour, baking soda, and salt. I recommend stirring just until the flour is mostly incorporated to avoid over-mixing.
Add the oats and chocolate chips.
Fold them in gently so they’re evenly distributed. If the dough feels warm from the melted butter, let it rest a few minutes so the chips don’t melt.
Spread and bake.
Press the cookie dough evenly into a greased or parchment-lined 9×13 pan. The batter will be thick, so using an offset spatula or just your fingers can help. Bake until the edges are golden and the center looks set (start checking around 22 minutes). A toothpick should come out with a few moist crumbs, not wet batter.
Cool before slicing.
Let the bars cool completely in the pan before cutting. This helps them set up for cleaner slices and the best chewy texture.
Tips for Success
- Use old-fashioned oats. For the best chewy texture, stick with old-fashioned rolled oats. Quick oats can make the bars softer and more uniform, which isn’t quite the same.
- Let the butter cool slightly. If the butter is too hot when you mix it with the sugars, it can affect the texture and cause the chocolate chips to melt into the dough.
- Don’t over-bake. The bars will firm up as they cool, so take them out when the center looks just set. Over-baking can lead to dry bars.
- Line the pan for easy removal. A parchment paper sling makes it easy to lift the whole batch out of the pan once cooled, which helps with cleaner slices.
- Chill for neater cuts. If you want really tidy squares, chill the bars briefly before slicing.
Variations
- Switch up the chips. Try white chocolate, milk chocolate, butterscotch, peanut butter chips, or a combo!
- Add nuts. Chopped pecans or walnuts add crunch and balance the sweetness. Start with 1/2 to 3/4 cup.
- Stir in dried fruit. Dried cranberries, cherries, or raisins pair well with the oats. Use about 1/2 cup.
- Try shredded coconut. Sweetened or unsweetened coconut adds a little chew and a hint of tropical flavor. About 1/2 to 3/4 cup will do.
- Optional cinnamon. For a warm, spiced twist, add 1/2 teaspoon ground cinnamon to the dry ingredients. I especially like this addition along with dried fruit or nuts.
How to Store
Room temperature: Store the bars in an airtight container at room temperature for up to 4 days. Layer with parchment or waxed paper if stacking.
Freezer-friendly: These freeze beautifully! Wrap individual bars or the whole slab tightly, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Simple, Shareable, and So Satisfying
These oatmeal cookie bars are everything I love in a low-fuss dessert. They’re easy to make, endlessly flexible, and always a hit. Whether you stick with classic chocolate chips or put your own spin on them, they’re the kind of recipe you’ll find yourself coming back to again and again. I hope they find a spot in your regular baking rotation, too!
More Cookie Bar Recipes
Oatmeal Cookie Bars
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (198 g) old-fashioned rolled oats
- 1 1/2 cups (225 g) semisweet or dark chocolate chips
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or lightly grease.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the eggs and vanilla; mix until smooth.
- Stir in the flour, baking soda, and salt until combined. Fold in the oats and chocolate chips.
- Spread evenly into the prepared pan. Bake 22–26 minutes, or until the center is set and top is golden. A toothpick should come out with a few moist crumbs.
- Let cool completely in the pan before cutting into bars.
Notes
- For the best texture, use old-fashioned rolled oats. Quick oats can make the bars softer and less chewy.
- Feel free to swap or combine chocolate chips with other mix-ins like nuts, dried fruit, or butterscotch chips.
- Be sure to let the butter cool slightly so it doesn’t start cooking the eggs or melting the chocolate.
- Optional: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a cozy flavor twist. This is especially nice if adding nuts or dried fruit.
- Bars will slice more cleanly once completely cooled. Chill briefly for especially neat edges.
- Store in an airtight container at room temperature up to 4 days.
- To freeze, wrap bars tightly and freeze for up to 3 months. Thaw at room temperature.
One Comment on “Oatmeal Cookie Bars”
This looks amazing. Oatmeal cookies are my favorite. I make treats to share with our trivia team every week and this is what we are having tomorrow. I have my oven preheating even as I write. Jennifer, your site is one that I go to again and again and I love the emails. Please keep up the great work. You are such an inspiration for this grandmother. Thank you.