Loaded with oats, brown sugar, and melty chocolate chips, these oatmeal cookie bars are thick, chewy, and made in a single batch. No cookie scoop required!

Just as delicious as my oatmeal chocolate chip cookies but an easier bar dessert like my chocolate chip cookie bars!

Oatmeal cookie bars arranged on parchment paper with chocolate chips scattered around.

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  • Thick and chewy: Old-fashioned oats and brown sugar give these bars a hearty texture with soft, chewy centers.
  • No scooping required: Press the dough into one pan and bake, making them quicker than individual oatmeal cookies.
  • Easy to customize: Instead of oatmeal chocolate chip cookie bars add raisins, butterscotch chips, dried cranberries, or chopped nuts.
  • Great for sharing: One batch makes plenty for lunch boxes, potlucks, parties, or an easy after-school treat.

Why I Love This Recipe

When I’m craving easy oatmeal cookies but don’t feel like scooping and baking multiple batches, I make these oatmeal chocolate chip cookie bars instead. They have the same soft and chewy texture with hearty oats and warm brown sugar flavor, but are baked all at once like my chocolate chip congo bars.

They’re an easy last-minute dessert, just like my cake mix cookie bars, and are perfect for potlucks, lunch boxes, or an after-school treat. Just press the dough into the pan, bake, and slice!

XO - Jamielyn

Ingredients Notes

Ingredients for oatmeal chocolate chip cookie bars including oats, flour, butter, eggs, sugar, and chocolate chips.

Find the full printable recipe with specific measurements below.

  • Sugars: Use both brown sugar for that warm, sweet flavor, and white granulated sugar for sweetness with less moisture.
  • Large eggs: For binding the ingredients and to give them a nice chewy texture.
  • All-purpose flour: Measure accurately so they don’t end up too dense or crumbly. This can happen with too much flour.
  • Old-fashioned oats: I prefer the coarser texture of old-fashioned oats, but if you want to use quick oats or instant oats, you can.
  • Chocolate chips: I love oatmeal chocolate chip cookie bars, but this is where you can get creative with alternative mix-ins like raisins, nuts, or white chocolate chips!
  • You’ll also need: Salted butter, vanilla, salt, baking soda, and baking powder.
Creaming butter and sugars in a bowl.

Step 1: In a large bowl, beat the butter and sugars for a few minutes until light and fluffy. Then, mix in the eggs and vanilla until fully combined.

Dry ingredients being mixed into oatmeal cookie bar dough with a hand mixer.

Step 2: In a separate bowl, whisk the flour, oats, salt, baking soda, and baking powder together. Now, add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.

Chocolate chips added to oatmeal cookie bar dough in a mixing bowl.

Step 3: Transfer the dough to a prepared 9×13 baking dish. Press dough evenly into the bottom of the pan and sprinkle a few extra chocolate chips on top.

Oatmeal chocolate chip cookie bar dough pressed evenly into a parchment-lined baking dish.

Step 4: Bake for 25 minutes at 350°F and then let them cool completely before slicing. Enjoy!

Freshly baked oatmeal cookie bars cut into squares with melted chocolate chips throughout.

Recipe Tips

  • Use your favorite add-ins. Dark chocolate chips, butterscotch chips, chopped walnuts, or dried fruit.
  • Extra warmth. Add a dash of cinnamon to the cookie batter.
  • Do not overmix. This can cause them to become dense.
  • Prevent sticking. Either line the baking dish with parchment paper or coat with cooking spray for easy removal.
  • An even layer. Be sure to press the oatmeal cookie bar dough into an even layer so it bakes evenly.
  • Keep them chewy. Taking them out of the oven right at the 25-minute mark, while they’re slightly underdone, will still give them time to set out of the oven as they cool.
Can I just add oatmeal to cookie bars?

Not without adjusting the other ingredients. Oats absorb moisture and change the structure of the dough, so adding them to a regular cookie bar recipe could make the bars dry or crumbly. It’s best to use a recipe developed with the correct ratio of oats, flour, butter, and eggs.

Can I use instant oats?

Yes, although old-fashioned oats provide the best hearty, chewy texture. Quick or instant oats will make the bars softer with a less noticeable oat texture. Avoid flavored instant oatmeal packets because they contain added sugar and other ingredients.

How do I keep oatmeal cookie bars from crumbling?

Measure the flour accurately, mix only until combined, and avoid overbaking. The center may look slightly underdone when the bars come out of the oven, but it will continue to set as they cool. Let the bars cool completely before slicing so they hold together.

Should I chill the dough before baking?

No, there is no need to chill the oatmeal cookie bar dough. Once it is mixed, press it evenly into the prepared pan and bake right away.

Chewy oatmeal chocolate chip cookie bars stacked on a baking surface with chocolate chips scattered around.

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More oatmeal cookies to try include iced oatmeal cookies, gingerbread oatmeal cookies and pumpkin oatmeal cookies.

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Freshly baked oatmeal cookie bars cut into squares with melted chocolate chips throughout.

Oatmeal Cookie Bars

4.75 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 22
Loaded with oats, brown sugar, and melty chocolate chips, these oatmeal cookie bars are thick, chewy, and made in a single batch. No cookie scoop required!
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Ingredients 

  • 1 cup (227g) salted butter , softened
  • ¾ cup (137g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 1 ½ cups (210 g) all-purpose flour
  • 2 cups (170g) old fashioned oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups chocolate chips (plus a little more to put on top)

Instructions

  • Preheat and prepare: Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, or spray with non-stick cooking spray.
  • Beat wet ingredients: In a large mixing bowl, add 1 cup butter, 3/4 cup brown sugar and 1/2 cup granulated sugar. Beat for 2 to 3 minutes, until fluffy and light. Add 2 eggs and 1 Tablespoon vanilla and continue to beat until well incorporated.
  • Add dry ingredients: In a medium sized bowl, whisk together 1 1/2 cups flour, 2 cups oats, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder. Combine the dry ingredients with the wet ingredients, mixing until just combined. Add 1 1/2 cups chocolate chips.
  • Bake: Transfer dough to prepared baking dish and press firmly so it's even throughout the pan. Add some additional chocolate chips on top. Bake for 25 minutes.
  • Cool: Allow the bars to cool completely before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store bars in an airtight container for up to 5 days at room temperature. If cut, place parchment paper between layers.
Freezer: These bars freeze well for up to 3 months! Wrap them in plastic wrap, and then again in foil or a ziplock bag. Thaw at room temperature.

Nutrition

Calories: 339kcal, Carbohydrates: 49g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg, Sodium: 191mg, Potassium: 134mg, Fiber: 3g, Sugar: 21g, Vitamin A: 321IU, Vitamin C: 0.1mg, Calcium: 48mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.