These are the BEST Oatmeal Cookie Bars you’ll ever bake! Soft, chewy, and loaded with rolled oats and chocolate, this is a great recipe the whole family will love! Super easy and no mixer required!
Oatmeal Cookie Bars
Last week I posted my Easy Chocolate Chip Cookie Bars and you guys went CRAZY for them! So I figured… why not make an oatmeal version?!
Yesterday, I took a quick peek into our pantry, and was relieved we had all required ingredients already on hand! A blessing right now, since we’re still sheltering in place and only hitting up the grocery store once every 2 weeks.
Another perk? No electric mixer required! I broke my kitchenaid glass mixing bowl a few weeks ago and with haven’t been able to replace it yet. So all of the recipes I’ve been creating for you are truly 100% HAND made lol.
As you can see, my mix-in of choice for these bars were giant chunks of gooey dark chocolate. I had a bunch of random pieces from other recipes and this was the perfect was to use them up!
But you can use any mix-in you’d like! Here are some ideas:
- semi-sweet or milk chocolate chips
- chopped dark, milk, or white chocolate
- peanut butter chips or peanut butter cups
- raisins (they’ll taste just like my brown butter oatmeal raisin cookies!)
- dried cranberries and white chocolate chips
- toffee bits
- finely chopped chocolate covered espresso beans
- Reese’s pieces
- M&M’s
- pretzels
- pecans, walnuts, or even peanuts
- shredded coconut
Now I could go on and on, but I think you get the point. Just don’t exceed 1 and 1/4 cups of whatever you mix-in you add or it’ll be too heavy.
The flaky sea salt on top is also 100% optional! But a really nice touch if you like the whole salty/sweet thing. Plus, it makes these cookie bars look so pretty and posh!
Can I use Quick Oats?
Yes! If you only have quick oats on hand, they’ll work just fine! The texture will be a little different, but ultimately, it’ll work! Just use the same amount called for in the recipe!
How to Make Oatmeal Cookie Bars
- Preheat oven to 350 degrees (F). Line an 9×13-inch square baking pan with parchment paper.
- In a large bowl combine melted butter and both sugars. Add in the eggs and vanilla extract and whisk well to combine.
- Add the flour, baking soda, salt, oats, and cinnamon. Use a rubber spatula to fold in the flour mixture until just combined. Don’t over mix here or you’ll get cakey bars!!! Fold in chocolate chips (or whatever add-ins you’re using).
- Scrape the batter into the prepared pan and bake until golden brown, about 24 minutes. Maybe a little longer, depending on your oven.
- Cool completely in the pan, placed on a cooling rack. Slice, devour, enjoy!
Just a quick note on cooling… if you don’t mind a gooier bar, feel free to cut in after about 35 minutes. But they will still be soft! If you want a very structured bar (clean slices), cool COMPLETELY.
Full recipe (and print recipe option) below!
More Oatmeal Cookie Recipes:
- Brown Butter Oatmeal Raisin Cookies
- Chewy White Chocolate Cranberry Oatmeal Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Oatmeal Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
I served these soft and chewy oatmeal chocolate chunk cookie bars with a scoop of vanilla ice cream and they were a TOTAL hit! So I know this recipe will be in heavy rotation around here for years to come! They also travel great! So I’m planning on a baking a batch later today to ship to friends and family I’m missing dearly right now! – xoxo
And if you try this recipe for Oatmeal Cookie Bars, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day and are so helpful to your fellow bakers ♥
The Best Oatmeal Cookie Bars
Prep
Cook
Inactive
Total
Yield 9x13 Pan
These are the BEST Oatmeal Cookie Bars you'll ever bake! Soft, chewy, and loaded with rolled oats and chocolate, this is a great recipe the whole family will love! Super easy and no mixer required!
Ingredients
- 2 sticks (8 ounces, 1 cup) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups rolled oats
- 1 and 1/4 cups chopped dark chocolate OR your mix-in of choice (see post for ideas!)
- 1 teaspoon flaky sea salt, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 9x13-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
- In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined. Stir in the milk.
- Using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined. Finally, fold in the chocolate chunks. Scrape the batter into the prepared pan.
- Bake for 24 to 30 minutes, or until the edges are firm and golden. Press extra chocolate chunks on top of the warm bars, if desired.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
Courses Dessert
Cuisine American
These look incredible – those melty chocolate shots! 😮
Thank you so much!
These look amazing!! Do you have any recommendations for a vegan version of These?
I used half vegan butter and half coconut oil, and replaced the eggs with 3/4 cup of applesauce. Came out great and tasted wonderful!
Thanks for the vegan alterations! Just made these today and they are amazing! I topped with some pecans for an extra crunch.
You know granulated sugar is not vegan right??
Good to know that works too! I learn so much from you as well! Keep it up great post.
Just made these, I had these bags of dried fruit and walnut bag. There were dried cranberries, dates, figs, and raisins, and the walnuts in the bag. I added a cup and a half of that and they are outstanding.
You know granulated sugar is not vegan right??
I saw these on Instagram and just had to try them! The photo is so beautiful and the chocolate so melty, I couldn’t pass it up. They are absolutely delicious! I love the chewiness of the oats and the slightly gooey center. I can’t wait to try more recipes from your site. Thanks Ashley!
Yum!! Can these be frozen after they are baked?? We have our diet cheat day once a week, so it would be awesome if they lasted us a few of them!
Hi Allie! I think they should freeze fine 🙂
Oat meal never tasted so good. Loved it absoultely
Hey .. I liked this recipe … it is yummy but not as much as the brown butter blondies …
by the way … in the recipe you asked for 8”/8” pan and then 9” pan … so when I used 8”/8” pan it seems too much so I put one third in another pan … maybe there is a printing mistake .. just to let you know ❤️
Hi Mona. I’m glad you enjoyed the recipe. These cookie bars are definitely much different than the brown butter blondies. Also, I took a second look but both places I reference the pan I note 9″ so I’m not sure why it was coming up 8/8 for you!
It’s the best dessert I’ve ever made. So yummy and gooey!!! I’ll make it again very soon for my family when I get to see them.
THANKS SO MUCH!!
This is the best thing I have ever done to oatmeal. Thank you so much for this recipe. Amid the lockdown in my country. I tried this recipe and was flattered with the taste. It was so good. Please share more of your recipes like this. Loved it.
Hi , wanted to ask if I can make a small batch by using all ingredients in half of their quantity .little unsure as how will it turn out to be as have never tried brownies/ bars made out of oats .Though we make granola at home which my kids love to eat.
I cooked it with half the recipe and it was delicious just watch the cooking time with your pan. Best of luck!
Hi. Can I use coconut oil To replace the butter? If yes then please specify the quantity I should take .
Thanks and lots of love to you ❤️
Love these, and my family does too. I do have a problem with the center not cooking thoroughly, even when I use the correct size pan (bought it just for these!) and temp and cooked 33-34 minutes. The edges brown a lot, though. Should I do lower temp for a slightly longer time? I don’t mind a bit gooey, but do mind borderline raw middle. Thanks for any advice!
Tried this recipe. I’m generally a great Baker. It was so dry and not so great..dont waste your time.
Disappointing. These are really thick, like cake. They are not like a bar cookie at all.
I found a half forgotten bag of oats so I decided to go through your oatmeal recipes, this was my first stop and boy it did not disappoint. I halved the recipe and made it vegan by replacing the butter with half vegan butter + half coconut oil and the eggs with applesauce. Also cut the sugar in half, and threw in some toasted coconut flakes, chocolate, and peanut butter for the filling. It was amazing! Thank you for the recipe!
I have made these 4 times now and they are amazing every time!
Thanks for the epic recipe
Made those today and they smell amazing! I added walnuts, cranberries and dark chocolate. Waiting for it to cool now!
I’m glad you enjoyed the recipe. they are amazing every time! Thanks for the epic recipe.
Hi I notice at the top of your recipe you have Cook:46 minutes but in the body of the recipe you say 24-30 minutes. Am I reading this correctly?
Thanks
Made them exactly as written and even managed to wait the full hour to cut into them. It was worth it. They are delicious.
Made these and totally yum yum . Easy to make. Soft and chewy.
I love your brown butter oatmeal rasin cookies. I tweeked it a bit with some vanilla sugar, I also used the base for some oatmeal scotchies. I was going to make this recipe but was thinking about adding some banana puree. What do you think?
Made these today and they are so good! Ooey, gooey, chocolate goodness! One question – why don’t you do your recipes by weight?
Can I replace the sugar with honey/maple syrup?