Chocolate Chip Oatmeal Cookie Bars are like a soft oatmeal cookie in bar form. These are baked in an 8x8 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 8x8 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!
- 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 8x8 Desserts
- Semolina Yogurt Cake
- Easy Vanilla Snack Cake
- One-Bowl Chocolate Cake
- Applesauce Cake
- Pumpkin Chocolate Chip Snack Cake
- Peanut Butter Cup Cookie Bars
Chocolate Chip Oatmeal Cookie Bars
- Mixing Bowls
- 8x8 baking pan
- 1 cup All-Purpose Flour (1 cup flour = 125g)
- ¼ teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt
- 8 tablespoon 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 teaspoon Pure Vanilla Extract
- 1 cup Old Fashioned / Rolled Oats
- 1 cup Semi-Sweet Chocolate Chips (see note)
- ½ cup M&Ms (see note)
- 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.
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