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!
They’re in the oven now, but I can give them 5 stars just based on the batter. It is the best cookie dough/batter I have ever tasted, so I know the bars are going to be great. The melted butter makes them so easy to mix, and they spread in the pan very easily. I used 1 1/2 cups of golden raisins, because that is how I like my oatmeal cookies. I don’t mix chocolate chips and oatmeal (although I will gladly eat them if someone else makes them). Thanks for another great one, Sam.
Can you add fresh chopped cranberries ?
That should work just fine. 🙂
Made these yesterday and they were great! I burned my tongue because I couldn’t wait! Do you let these stay on the counter or should I put these in the fridge? How long do you think they are good for after making? Thanks!
We are so glad you loved them, Ty! You can store these in an airtight container at room temperature for up to 5 days 😊
Hey one more question! Are they usually crumbly? I had mixed my dry ingredients together well before hand. I had to wait till the next day to try and slice them but they still sort of fell apart. I’m not sure if I need more dough or less oats? Thanks for any insight!
Did you use old fashioned rolled oats? Quick cooking oats could cause this, as could over-baking or over-measuring your flour. They shouldn’t be crumbly 🙁
I think it was just too warm possibly, I checked and its old fashioned rolled whole wheat oats. How long do you wait before cutting them and taking it out of the pan after baking? Thanks for the help I realize it’s a lot questions! I am just going to make it again this weekend and make sure I’m measuring the flour right, and that its shaken/ stirred first!
Yes, cutting them while still warm can also cause this issue! We’d recommend letting them cool completely for the cleanest cuts. Hope they taste just as good this weekend! 😊
Yes, it’s best to wait till they’re cool, BUT, I found that when they are hot from the oven, they can be cut easily with a table knife, and removed with a small spatula, and they are twice as good as they are after they have cooled. That’s saying a lot, since they are already 5 stars after cooling.
These were wonderful. Only change I made was to add some unsweetened coconut flakes and toasted cashews. Awesome!! And thank you so much for giving weights. I wish everyone would do that. Takes the guesswork out of measuring.
Made it once, left it in a bit too long, and it was (predictably) a little dry, but still good. Tried it again, right at 35 minutes, and did 1 cup each of white chocolate chips and craisins. 👍👍👍
We are so glad you tried them again, John! Thanks for commenting ❤️
excellent recipe!
I made the mix between chocolate and butterscotch and it was delicious. Texture was exactly what I was looking for in a bar. First recipe from your site and I subscribed because I was impressed.
Yum, that sounds delicious! We’re so happy you loved the recipe and decided to subscribe, Rose! 🥰
Can you use quick oats?
You could, but the texture won’t be the same. Hope that helps!
Look so yummy! Can you also add chopped pecans in addition to chocolate chips?
Nancy
Yes you can! Enjoy 😊
How do I increase the recipe yo bake in a 9×13 baking pan (aluminum)?
A 50% increase should suffice here. I’m not sure on a bake time. 🙂
Can these be baked in an 8×8?
Hi Jamie! That should work fine, but your bake time will be different. 😊
Another great recipe! I love their chewiness when I’m craving an oatmeal chocolate chip cookie but these are so much easier since I don’t have to keep on scooping dough. I enjoyed the cinnamon aspect but husband did not…so more for me!
More for you is never a bad thing. 😉
I would like bake in a cupcake pan so they are individually pre-wrapped. How long do you recommend they be baked?
Hi Lisa! We’ve never done this before, so we can’t say for sure how these would turn out or how long they’d bake. Please let us know if you do try it! 😊
I add craisins and walnuts instead of chocolate chips. They are the best breakfast bar!!!!
I’m so glad you enjoyed them so much! 🙂
Where do you get caramel chips?
Hi Helen! I once could typically find them alongside the chocolate chips in the baking aisle of my grocery store, but these days I’m finding that fewer stores are carrying them, and I haven’t been able to find any in a while 🙁
For cinnamon chips, try Walmart. They don’t always have them, but that’s the only place I’ve been able to track them down
Trader Joes had caramel chips. 😀
I made these cookie bars for dinner tonight & we all agreed they are amazing…so chewy & buttery. They were still slightly warm so the chips were still a little gooey! YUM! Thanks for sharing this great recipe!
Thanks again Sam! 😊💕Have baked this a lot of times because my family loves it so much.
I’m so glad everyone enjoyed them so much! 🙂