Get the Recipe:
Oatmeal Cookie Bars
These oatmeal cookie bars are soft, chewy, and perfect for sharing! Made with pantry staples and packed with chocolate chips, they’re an easy, crowd-pleasing treat you’ll want to make again and again.
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
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Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-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.
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