Oatmeal Cookie Bars
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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!
Looking for more lazy-day bar cookie recipes?
Oatmeal Cookie Bars
Ingredients
- 1 cup (226 g) butter, melted
- 1 cup (200 g) light brown sugar, tightly packed
- ½ cup (100 g) sugar
- 2 large eggs + 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup (157 g) all-purpose flour
- 2 teaspoons cornstarch, cornflour in UK
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¼-½ teaspoon ground cinnamon, optional
- 3 cups (285 g) old fashioned rolled oats
- 1 ½ cups (255 g) chocolate chips, optional, I did a mix of semisweet chocolate chips, milk chocolate chips, and butterscotch chips
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.1 cup (226 g) butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) sugar
- Add eggs and vanilla extract and stir well.2 large eggs + 1 large egg yolk, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon (if using).1 ¼ cup (157 g) all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking powder, ¾ teaspoon salt, ¼-½ teaspoon ground cinnamon
- Gradually add dry ingredients to wet until completely combined.
- Add oats and chocolate chips and stir until well combined.3 cups (285 g) old fashioned rolled oats, 1 ½ cups (255 g) chocolate chips
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What happens if I leave out the cornstarch? I don’t have any at the moment!!
The bars just won’t be quite as soft and chewy.
The cornstarch is in ingredients but I didn’t see in recipe instructions what does that do for recipe if you use or don’t use.
Oh no! I’m sorry Tamra, you stir it in with the dry ingredients. Fixing that now!
Tried them with just butterscotch chips and some pecans – wow!! Have had several requests to make more. One friend asked if I could add raisins? Will give it a try. Probably split the batch so the raisin-haters don’t drop me from their holiday gift list! I’m sure it will be awesome. Thanks Sam!
Raisins would work just fine, but the split batch is probably a good idea. People can be very mean when there are raisins in their desserts. Enjoy! 🙂
My 11 year old son made these for us this week. Needless to say they were devoured within the day! Utterly delish, and going into the regular rotation. I cannot wait for him to make some more.
I am so glad everyone enjoyed them, AND you don’t even have to do the work to enjoy them! Lucky you! ☺️
Sam: I’m 71 1/2 and just started baking about 6 months ago. Your recipes have been wonderful! So easy to follow and always delicious – thank you! I did make your oatmeal bars with pecans, butterscotch chips and a few mini chocolate chips left over from another recipe. Now I have to make two more batches due to popular demand! You are the very best! Happy Thanksgiving to you and your family! Tom K.
I am so glad you enjoy everything, Tom. It’s never too late to start baking! I hope you continue to enjoy everything you try. 😊
hi u said u mixed the three different chips were they each 1 half cups each for chips thank you
You can really use whatever ratio satisfies your tastes, but yes, I used 1/2 cup of each type of chip. ☺️
ok thanks
Wonder oatmeal recipe.
Could you make these gluten free and dairy free? Or one or the other? What would need modified?
Thanks
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. ☺️
These sound wonderful. Wonder if they would hold up if I shipped them.
I haven’t tried it, but I think it would probably work. I would recommend cutting them and wrapping each one individually. Good luck! ☺️
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.
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.
These are in the oven as I type. Smells great.
I hope you love them!!! 😀
Can I use almond flour?
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.
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?
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. 🙂
Hi Sam- these look amazing! Wondering if I could add raisins- maybe even dark chocolate covered raisins-what do you think?
Yes that would work just fine. 😊 You could add them in place of or in addition to the chocolate chips.
These look great. Can quick oats be used or is old fashion necessary?
Thank you 🙂
Hi Mary. I have not tried it this way, but I think it will still turn out. 😊