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Oatmeal Chocolate Chip Cookie Bars

Areeba
Thick, soft, and chewy oatmeal chocolate chip cookie bars made with old-fashioned oats and loaded with melty chocolate chips. This easy one-bowl dessert requires no mixer and no chilling simply mix, press, and bake for a delicious homemade treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 bars

Ingredients
  

  • 1 cup unsalted butter 226g, softened
  • 1 cup brown sugar 210g, light or dark
  • 1/2 cup granulated sugar 100g
  • 2 large eggs
  • 1 large egg yolk discard the white
  • 1 tablespoon vanilla extract 15ml
  • 1 2/3 cups all-purpose flour 209g
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats 180g
  • 1 1/3 cups chocolate chips 240g

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and fluffy, about 2 minutes.
  • Add the eggs, extra egg yolk, and vanilla extract. Mix until fully combined and the batter looks smooth.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt until evenly combined.
  • Add the dry ingredients to the wet mixture and mix gently until just combined. Avoid overmixing to keep the bars soft and chewy.
  • Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
  • Press the cookie dough evenly into the prepared baking pan using a spatula or lightly greased hands.
  • Bake for 25–30 minutes, until the top is lightly golden and the center is slightly soft.
  • Allow the bars to cool completely in the pan for at least 1 hour before lifting them out and slicing into 15 bars.

Notes

  • Use old-fashioned rolled oats for the best chewy texture. Quick oats can make the bars softer and less textured.
  • Avoid overbaking, as the bars continue to set while cooling and can become dry if baked too long.
  • Make sure your butter is softened, not melted, for the best texture.
  • Cool completely before slicing for neat, clean bars.
  • Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.