These oatmeal cookie bars are a heartier, chewier version of my chocolate chip cookie bars! Buttery, thick, chewy, and chock full of oats and (optional) chocolate pieces, these are easy to make with no mixer required!
Be sure to check out my step-by-step video just below the recipe!
Cookie bars are the ultimate sweet treat for when you really want cookies but are just too lazy to spend an hour scooping cookie dough.
Alright, so they’re really good anytime, but I’ve been there before too many times to count. Some of my favorite recipes were born of sheer laziness and cookie dough scooping fatigue (I’m looking at you, sugar cookie bars).
And while the lazy factor is a big plus for me, the best part is that we sacrifice nothing in terms of taste. These oatmeal cookie bars are like one of my big soft oatmeal cookies, only even thicker and chewier and loaded with a variety of (optional) chocolate chips. Oh and let’s not forget the best part: no chilling and no scooping required!
While you can make these cookie bars “plain” with no add-ins, I love adding chocolate chips or even chopped nuts to mine. For today’s oatmeal cookie bars I used a blend of milk and semisweet chocolate and butterscotch chips.
Occasionally I’ll toss in chopped walnuts as well. My last batch was a mix of walnuts, dark chocolate and caramel chips (here’s where I’d insert the drooling emoji if I could find it on my keyboard).
You can add your favorite add-ins, but I recommend only using about a cup and a half.
If you’re feeling a little lazy yourself this morning (or evening, or whenever you’re reading this) but also hear your sweet tooth calling, this is the dessert for you.
Let me know what you think of it! My sister-in-law loved these and if you like them half as much as she did they’ll be well worth your time.
Enjoy!
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Oatmeal Cookie Bars
Ingredients
- 1 cup butter melted (226g)
- 1 cup light brown sugar tightly packed (200g)
- 1/2 cup sugar 100g
- 2 large eggs + 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour 157g
- 2 teaspoons cornstarch cornflour in UK
- ½ teaspoon baking powder
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon ground cinnamon optional
- 3 cups old fashioned rolled oats 285g
- 1 1/2 cups chocolate chips optional, I did a mix of semisweet chocolate chips, milk chocolate chips, and butterscotch chips (255g)
Instructions
- Preheat oven to 350F (175C) and line a 9x9 metal baking pan with parchment paper or grease and flour the sides and bottom of the pan.*
- Combine butter and sugars in a large bowl and stir until well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
- Gradually add dry ingredients to wet until completely combined.
- Add oats and chocolate chips and stir until well combined.
- Spread cookie dough evenly into prepared baking pan and bake on 350F (175C) for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Video
Notes
Nutrition
Mary says
These look great. Can quick oats be used or is old fashion necessary?
Thank you 🙂
Sam says
Hi Mary. I have not tried it this way, but I think it will still turn out. 😊
Barb says
Hi Sam- these look amazing! Wondering if I could add raisins- maybe even dark chocolate covered raisins-what do you think?
Sam says
Yes that would work just fine. 😊 You could add them in place of or in addition to the chocolate chips.
Lisa says
What do you do with the extra egg white? I’ve noticed several of your recipes will use just part of the egg. Why is that?
Sam says
Honestly I usually feed it to one of my dogs 😂
Otherwise I would discard it or use it to make another recipe (like my meringue cookies).
The egg’s white and yolk play different roles in baking; the white contains a lot of water and can be good for helping baked goods to rise but I find that it can sometimes make my baked goods a bit drier. The yolk contains fat and is good for making your baked goods more tender and moist. 🙂
Connie says
Can I use almond flour?
Sam says
I’m honestly not sure how almond flour would work in this recipe, sorry Connie! I don’t bake with it often enough to say for sure.
Jackie says
These are in the oven as I type. Smells great.
Sam says
I hope you love them!!! 😀
Debbie says
If I put these into a 9×13 bar pan would they be more the thickness of a granola bar?
It seems like these this amount of dough would bake a very thick bar.
Sam says
They would be more similar to the thickness of a granola bar, they would just need to cook for less time, so keep an eye on them.
Kay says
These sound wonderful. Wonder if they would hold up if I shipped them.
Sam says
I haven’t tried it, but I think it would probably work. I would recommend cutting them and wrapping each one individually. Good luck! ☺️
Brigitte says
Could you make these gluten free and dairy free? Or one or the other? What would need modified?
Thanks
Sam says
Hi Brigitte. I am sorry I do not have much experience baking gluten or dairy free so I couldn’t recommend a way to do that. Maybe someone else looking to make these has an answer for you. ☺️