Chocolate Chip Oatmeal Cookie Bars
Published Jan 29, 2021•Updated Apr 06, 2023
This post may contain affiliate links. Please read our disclosure policy.
Chocolate Chip Oatmeal Cookie Bars are like a soft oatmeal cookie in bar form. These are baked in an 8×8 pan, use melted butter, and don’t require a mixer – easy and fast!
Earlier this month I shared a recipe for healthy-ish Oatmeal Cookie Dough Energy Bites, but they were really just a prelude to these. Tender, chewy, no-mixer-required Chocolate Chip Oatmeal Cookie Bars.
Baked in an 8×8 pan, these bars make just enough for our family to enjoy for dessert with a couple left over for snacking the next day. There’s no waiting for butter to soften and no mixer required, making them the perfect thing to make tonight. You probably already have everything you need!
Here’s how.
Ingredients
- All-Purpose Flour – Weigh the flour if possible, but otherwise, just gently spoon it into the measuring cup.
- Brown Sugar – This recipe uses all brown sugar to keep the bars soft and give them a slightly chewy texture. Light or dark brown sugar work.
- Unsalted Butter – Melt the butter and let it cool slightly before baking. If using salted butter, just be sure to skip the added salt in the recipe.
- Oats – You’ll need regular oats for these bars – look for either “old-fashioned” or “rolled” oats.
- Ground Cinnamon – As with oatmeal cookies, a small amount of ground cinnamon really helps to give these bars depth and highlights the chocolate flavor.
- Chocolate Chips or M&Ms – I like these with a mix of chocolate chips and M&Ms for some color and crunch. You can make the bars entirely with chocolate chips or entirely with M&Ms or with any other type of chocolate (see the recipe for ideas).
- Baking Powder, Kosher Salt, Large Egg, Pure Vanilla Extract – Standard baking ingredients.
How to Freeze Cookie Bars
Cookie bars freeze well. Once bars have cooled completely, slice them into individual portions. Wrap each portion in plastic and transfer to a freezer-safe bag. Freeze for up to six months.
These will defrost at room temperature in about an hour. Individually-wrapped cookie bars make great treats to add to lunch boxes!
More 8×8 Desserts
- Creamy Chocolate Coconut Magic Bars
- Semolina Yogurt Cake
- Easy Vanilla Snack Cake
- One-Bowl Chocolate Cake
- Applesauce Cake
- Pumpkin Chocolate Chip Snack Cake
- Peanut Butter Cup Cookie Bars
Favorite Tools
Pin this now to save it for later
Pin It Now
Chocolate Chip Oatmeal Cookie Bars
Equipment
- Mixing Bowls
- 8x8 baking pan
Ingredients
- 1 cup All-Purpose Flour (1 cup flour = 125g)
- 1/4 tsp Baking Powder
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Kosher Salt
- 8 Tbsp Unsalted Butter, melted and cooled slightly (1 stick)
- 1 cup lightly packed Brown Sugar (light or dark will work) (1 cup sugar = 200g)
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Old Fashioned / Rolled Oats
- 1 cup Semi-Sweet Chocolate Chips (see note)
- 1/2 cup M&Ms (see note)
Instructions
- Preheat oven to 350°F / 177°C. Line an 8x8 metal baking pan with parchment paper and / or spray the pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
- In a larger mixing bowl, whisk together melted butter and brown sugar until evenly combined. Whisk in egg and vanilla.
- Pour dry ingredients over wet and stir with a spatula or wooden spoon just until no dry spots remain (do not overmix.)
- Gently stir in oats, chocolate chips, and M&Ms.
- Pour batter into prepared pan, scattering any reserved mix-ins over top.
- Bake 24 to 28 minutes, until the edges are lightly browned. (Note: If cooked on the lower end of the bake time, these will be very soft and will stay moist for a couple of days. If you plan to serve them the same day as they were baked, bake at the higher end of the recommended cook time.)
- Let cool in the pan until the bars can be easily removed. Once cool, slice and serve.
- The bars can be stored at room temperature for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post contains affiliate links*
The photo near the top appears to include peanut butter but it’s not listed. So I’m wondering if you did use it? And if so, how much?
Thanks!
Hi there – that’s just the cookie batter underneath the other ingredients. I don’t use any peanut butter in this recipe. However, these are my go-to peanut butter bars – https://inquiringchef.com/peanut-butter-cup-cookie-bars/
Making them now.
I love this recipe. Should I double all ingredients including the butter?
Yes – if you’re going to make a double batch, be sure to double everything, including the butter. Glad you like it!!
Thank you so much for such a prompt response. 👍❤️
All I have in the house is quick oats. Will that make a difference in the texture of the bars?
I’ve never tried it with quick oats. It will definitely result in a different texture, but may still work just fine!
Is there a way to add peanut butter to these or would you have to change the ratio of the other ingredients?
Unfortunately, I think you’d have too completely change the ratio. I’d actually probably try using this recipe and adding 1/2 cup of rolled oats if you were looking for PB oat bars – https://inquiringchef.com/chocolate-chip-peanut-butter-cookie-cake/
These were excellent. The family loved them. I had to cook much less because I only have a 9 x 9 pan. I cooked them for 23 minutes and they were quite dark. My brown sugar was homemade and on the darker side. I would add less than 1 cup of chocolate chips next time.
I’m so glad you liked them! And good tip on the 9×9 pan – they would cook faster in that size pan.
What size pan for double or triple the recipe?
9×13 will work well for a double recipe – it might take a few minutes longer. If tripling, you’ll need an 8×8 and a 9×13.
I only had chocolate chips and chopped nuts on hand, and they were delicious! Dangerously good. I had to freeze some the same day, otherwise I would’ve kept eating them! Haha!
These are dangerously addictive for sure!