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″ 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 30 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 9" 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
- 1/4 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 and 1/2 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 9x9-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 28 to 32 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?
Good to know that works too! I learn so much from you as well! Keep it up great post.
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.
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.