Oatmeal Chocolate Chip Cookie Bars

These oatmeal chocolate chip cookie bars have everything you love about chocolate chip oatmeal cookies but in an easy to make bar form! This easy cookie bar recipe is packed with old fashioned oats, chocolate chips, and a hint of cinnamon. This is a great recipe for bake sales, potlucks, to enjoy as an after school snack, or for an easy family dessert.

If growing up in Minnesota taught me anything, it’s that bringing a pan of bars to any function is a good idea. And as a person who loves and bakes over 20 different kinds of cookies each year, cookie bars are a natural choice for an easy dessert to share with loved ones (especially when you don’t have time to scoop and rotate pans of cookies in and out of the oven). Our detailed nine step instructions and step-by-step photos will help make sure you have a wonderful pan of oatmeal chocolate chip cookie bars to share the first time you bake them!

Not only is this oatmeal cookie bar recipe easy, the flavor is absolutely awesome. It has a warm pop of cinnamon that complements the cookie base and is loaded with just the right amount of chocolate chips to strike the perfect ratio of cookie to chocolate. Plus, with cookie bars, there’s something for everyone! If you prefer the crispy edges of cookies, grab a corner piece. If you prefer a soft and gooey center, grab an extra chewy center piece.

If you love this recipe, you’ve got to try our monster cookies and our white chocolate cranberry oat cookies recipes too!

Oatmeal Cookie Bar Recipe Ingredients

• Salted butter. I grew up using salted butter in baking, and still do to this day. If you’d prefer to use unsalted butter, just replace it 1-for-1 with the salted butter in the recipe and add an extra pinch of salt too.
• Brown sugar. Brown sugar is used to both sweeten our bars and also contributes to our recipe being nice and chewy. Both light brown sugar and dark brown sugar work in this cookie bar recipe. Light brown sugar has a more subtle flavor than dark, due to a lower molasses content, so choose per your preference (or based on whichever one you happen to have in your pantry). Using dark brown sugar will make your bars a bit darker in color too.
• Granulated sugar. Not only does sugar sweeten your cookie bars, it actually helps them to remain soft and moist too.
• Large eggs. We use whole eggs in our oatmeal cookie bars to help provide structure and leavening in addition to adding moisture to our dough.
• Vanilla extract and ground cinnamon. Both vanilla extract and cinnamon add a lovely depth of flavor to our cookie bars.
• Salt. Salt is used in baking to enhance flavors and create balance (especially with the sweetness of baked goods). 
• Baking soda and baking powder. We are using a combination of baking soda and baking powder for our leavening agents in this cookie bar recipe. Baking soda is typically used to help make chewy cookies, while baking powder contributes to light and airy cookies. The combination in this recipe helps develop the perfect texture for our oatmeal cookie bars.
• All-purpose flour. All-purpose flour is ideal for baking cookies because it has the optimal protein range for this type of baking, helping to create soft and chewy oatmeal cookie bars.
• Old-Fashioned Oats (aka rolled oats). These oats are perfect for cookie bars and contribute to the wonderful chewy texture.
• Chocolate Chips. I like to use a mix of semi-sweet and milk chocolate chips when making these bars, but you can really use whatever chocolate chips you like best! Be sure to have some extra chocolate chips to place on top of the bars after they’re spread in the pan. This helps create a beautiful bar (and who doesn’t love a little extra chocolate?). 

All ingredient measurements can be found in the recipe card at the bottom of the page.

Helpful Equipment

A glass 9×13 baking pan is what you’ll need to bake these delicious chocolate chip oatmeal cookie bars.

How to Make Chocolate Chip Oatmeal Cookie Bars

Preheat the oven to 350°F. Grease a 9×13 pan with cooking spray and set aside (alternatively line it with parchment paper if preferred).

In the bowl of your stand mixer (or a large mixing bowl), add the softened butter, brown sugar, and granulated sugar.

Cream the butter and sugars together using the stand mixer’s paddle attachment on medium speed until well combined and fluffy (or using a wooden spoon to cream the ingredients together in your large bowl). The mixture may be a little grainy because of the sugar.

Scrape down the edges of the bowl as needed with a rubber scraper. Add in the remaining wet ingredients (the eggs and vanilla extract) and mix until combined.

Slowly add the dry ingredients (the salt, cinnamon, baking soda, baking powder, and flour) into the bowl and mix until combined. You’ll want to reduce your speed on your stand mixer (or stop it while adding ingredients) to prevent ingredients from flying out of the bowl.

Stir in the rolled oats until evenly distributed throughout the cookie dough. 

Gently stir in the chocolate chips.

Gently press the dough into an even layer in the prepared 9×13 pan (option to add a handful of additional chocolate chips on top of the dough in the pan if desired). Place into the preheated oven. Bake for 25-30minutes, until the edges are golden brown and the middle is just starting to brown (it may look barely tan) and isn’t jiggly when you gently move the pan. 

Remove from the oven and allow to cool completely before cutting into squares. 

Possible Dietary Restrictions?

This oatmeal cookie bars recipe is vegetarian as written. One simple swap and you can make these into gluten free oatmeal cookie bars too!

• To make this into a gluten free chocolate chip cookie bar recipe, replace the all-purpose flour called for in the recipe with a one-to-one gluten free flour alternative.
  • If serving to someone with celiac disease, be sure to purchase certified gluten-free rolled oats! It would also be wise to verify the chocolate chunks you use are noted to be ‘gluten free’ on the package.

How to Store Chocolate Chip Oatmeal Cookie Bars

Store leftover cookie bars at room temperature for up to 5 days. Cooled cookie bars in their original baking pan covered tightly with aluminum foil or plastic wrap. Alternatively, place cut cookie bars into an airtight container (separating layers with wax paper).

You can also freeze cookie bars. Ensure cookie bars are completely cool prior to freezing. Cut and store baked cookie bars in a large freezer bag or air-tight container in the freezer for up to 3 months. Separate layers of cookie bars with parchment paper (this helps prevent them from sticking together). When ready to enjoy, thaw cookie bars in the refrigerator or on the counter at room temperature.