These Oatmeal Chocolate Chip Bars are such an easy delicious recipe! Chewy, full of chocolate chips, and buttery soft, these chocolate chip cookie bars are the best dessert! Like thick and chewy Oatmeal Chocolate Chip Cookies but so much easier!
Guys I have been upping my work out game. And . . . can I be real with you for a second? It is KILLING ME. I like to think that I’m good at simple things like, say, standing up, or you know? Wakling. But . . . Ummm, after increasing my work outs and adding in ridiculous nonsense like side planks and squat jump things that make want to die, I’m questioning those things.
But. If you make this recipe, you will understand exactly why I need to up my work out game. I think bar recipes might be my weakness. Of course I have also mentioned how buttercream frosting and muddy buddies are my weakness. And booze. I might have a lot of weaknesses.
Anyway! Bar Recipes.
The thing about bar recipes is that its really easy to keep eating sliver after sliver until the sliver that you have eaten is the whole pan.
Upped. Work. Out. Game.
These came out perfect! Not dry or too chewy, just as good (if not better) than cookies! I even used old fashioned oats and they weren’t dry.. So yummy! Thank you for sharing Lisa!
These are the best oatmeal chocolate chip bars. They are just like your favorite oatmeal raising cookies. But better. Because they have chocolate not raisins and they are bars, and you don’t have to scoop cookies. See? Better. ????
HOW TO MAKE CHOCOLATE CHIP OATMEAL BARS
- Combine the all purpose flour, baking soda, and cinnamon in one bowl.
- In a different bowl, beat the butter and sugars together.
- Beat in the eggs and vanilla.
- Add in the dry ingredients.
- Stir in the chocolate chips and the oats.
- Bake in one pan, and enjoy!
Have I mentioned how much I love bar recipes? They are so much easier than cookies!
TIPS AND TRICKS FOR THESE CHOCOLATE CHIP OATMEAL BARS
- Make sure your butter is room temperature. You should be able to push a finger in a little and dent it but not all the way through. Cut it up in one inch pieces and leave it on the counter for a half hour to make this happen sooner.
- To measure the flour, scoop the flour into the measuring cup and level it off. This will help you avoid over measuring the flour.
- Use room temperature eggs. To make this happen quickly, put the eggs in luke warm water for a few minutes.
- Make sure your baking soda is fresh by adding a little to some vinegar and making sure it bubbles right away.
MORE GREAT COOKIE BAR RECIPES
- These Very Vanilla Cookie Bas are a super old recipe of mine, but one that is so simple and so delicious! It’s a must make for sure!
- These S’mores Magic Cookie Bars are AHmazing! I made them again recently, and I couldn’t stop eating them!
- You will not believe how insanely good these Caramel Apple Bars are.
- And if you’ve never made anything with brown butter, make these Brown Butter Chocolate Chip Cookie Bars
- I love monster cookies, I have to make these Monster Cookie Bars!
- I can’t get over these Brown Sugar Cookie Bars!
Oatmeal Chocolate Chip Bars
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 14 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick cook oats (old fashioned oats will work here as well)
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 350 degrees and lightly spray a 9 x 13 inch pan with cooking spray.
- In a medium bowl whisk together the all purpose flour, baking soda, salt, and cinnamon.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs on at a time and then the vanilla extract.
- Add the dry ingredients. Beat on low until integrated, then increase the speed until the dry ingredients are just combined.
- Gently stir in the oats and the chocolate chips. Press the batter into the prepared baking dish.
- Bake for 25 minutes or until the edges are golden brown. Allow the bars to cool, then cut and enjoy. Store in an airtight container for up to two weeks.
RA says
14 Tablespoons of butter? Is that correct?
Sure is!
Vicki says
Where is the rest of the recipe , it is not complete . Please
It looks like my blog ate the last few steps! Thank you for telling me. They are back now.
chenelle shoaf says
Thank you so much for this idea. One of the things that endear me to chocolate chip bars is my love for chocolate. I know it comes with lots of goodies but I genuinely love it and will go after any recipe that makes it easy for me to prepare it for different tastes.
Jackie says
Thèse turned out very very dry! Very disappointed. They are crumbling.
I’m really sorry to hear that Jackie! Without me being in the kitchen with you it’s hard to know what went wrong. Scooping the flour into the measuring cup and leveling off vs. scooping right from the container can make a big difference. If you scoop right from the container it can add too much flour and that makes a huge difference. Also, ovens can vary. If they were baked too long, that can make a big difference. You want to pull them out right when the begin to brown at the edges. I’ve made this recipe so many times, and it turns out irresistible for me every time, I’m so sorry it didn’t turn out that way for you.
Jenna Richardson says
With nearly a cup and a half of butter, I cannot fathom how this would turn out dry. Giving the amount in strictly tablespoons caused me to pause. A bit different.
Jenna says
Scratch my poor measurement earlier. With a cup plus three-fourths cup of butter, I cannot fathom how this wòuld turn out dry.
Sarah says
14 Tbsp of butter is less than 1 cup. 1 cup would be 16 Tbsp
Lanetra says
I just made these and they are amazing! All of my kids enjoyed them and asked me to never let the supply run out. Thanks for the recipe, it will be a new go to for my house.
I’m so glad you liked it!
Kayley says
Thanks so much for sharing this recipe!! I just made them this afternoon for an after school snack for my kiddos. They all loved these so much. :) We will be making these again. So so good!!!
I’m so happy you like them!
Dana says
Many thanks for sharing, been making these on a weekly basis since I found the recipe. Any tips on how to spread these without making a mess? I end up using my hands every time to spread and they get a tad sticky. I do use oil instead of butter, could that be the reason? Thanks
I’m so happy you like this one, I love it too. I would suggest either using wax paper to push it down into the pan or spray your hands with cooking spray before!
Carol Sowerby says
Just made these, great recipe, only moan …..wish you would present recipes in metric for us across the pond !!!!!!
It’s on my list Carol!
Jim Brooks says
I had just discovered that if you used wet measure cup it will be dry. So make sure you use a dry measure cup.
first one dry second one perfect.
Kinga Hustiker says
I just tried the cookies, they were fantastic. The recipe is super easy and quick. I used three different chocolate (because neither of them was enough), and i’ve used 200 g butter, but the dough was still perfect.
So glad to hear you liked it!