Thick and chewy Oatmeal Cookie Bars are a great treat for a crowd, potlucks and parties. They have the flavor you love from a great oatmeal chocolate chip cookie, baked into easy and delicious bars!
Love brownies and cookie bar recipes? Try my Blondies, Snickerdoodle Bars, or Mississippi Mud Brownies!
Weekends are my weakness when it comes to sweets. I usually go for cookies or bars of some sort because I can always count on having the ingredients on hand.
These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!. Chewy, chocolate and oat goodness in every single bite!
How to make Oatmeal Chocolate Chip Cookie Bars:
Beat butter and sugars: In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
Add eggs: one at a time, mixing after each addition. Add the vanilla.
Mix dry ingredients: In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
Combine: Add dry ingredients to the butter mixture and stir until combined. Add chocolate chips.
Press into greased pan.
Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Storing and Freezing Instructions:
Storing instructions: Store covered at room temperature for 5 days or store in the fridge for 7-10 days.
Freezing Instructions: For best results, allow pan to cool completely. If you used parchment under the bars, lift the cooled bars out of the pan. Wrap the whole bar brick in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw completely in the fridge before cutting into bars.
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Recipe
Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter , room temperature
- 1 cup light brown sugar , packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips semi-sweet, milk chocolate, or a little of both!
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.
- Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.
- Press into prepared ban and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe February 2016. Updated April 2018 and May 2022. Recipe adapted from All Recipes.
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I found it difficult to determine when it was fully baked (due to the amount of chocolate). I had to put it back in for a second bake. Other than that a very simple recipe.
Not good. The flavor wasn’t good, followed directions perfectly and like many others said, center of bars were totally gooey after 30 minutes but edges were crisping. Left it in another 15 minutes, edges burned and center still not all the way cooked through. Won’t make this again
Oh wowwww soooo goood!! My 7 year old loves them too! Thank you 🙏🏼
Chewy & delicious! I baked for 20 min at 350° then lowered the temp to 330° because I saw the edges getting brown while the middle was still quite raw. I then baked for another 20-30 min and they came out perfect! Next time I will try with 1C milk chocolate chips & 1C caramel chips!
Twice I tried this recipe, both times the centre did NOT bake – gooey mess!! I even baked it an extra HALF HOUR and the middle was still gooey and also sinks a lot from the edges. Total waste of time and money. Please check your recipe and instructions because there is probably some careless mistake somewhere as I bake all the time and normally get it right.
Hey Marcia,
Really sorry it didn’t turn out great for you. This recipe has been tested lots of times in Lauren’s kitchen and I make them regularly at my home too and they always turn out perfect. It sounds like it might be an oven issue. I found out my own oven was more than 30 degrees off when I checked it with a thermometer last year. Maybe give that a try? It’s a game-changer for baking!
Made this recipe using GF Bob’s Red Mill cup for cup, added 1/2 c rough chopped walnuts and enjoy dark chocolate chunks. Sent a plate to the neighbor and I think I’ll add dried cherries to the next batch. This will be in our permanent rotation.
Followed the recipe down to the last letter. Ended up almost tripling the cooking time and feel it needed half the butter amount advised. Came out still soft but greasy. Will definitely try again but adjust accordingly
These are so soft and so good and so chewy. We love them and make them all the time!
I’m sorry I have to agree with everyone, this is not a good recipe at all. Crunchy and overbaked on the top and overbaked sides, doughy in the middle.
Absolutely delicious!! Mine didnt look gooey like the pictures, but waited until it cooled almost all the way before cutting into bars. I would not change anything that alters the ratios…except I did add 1/2 teaspoon of ground saigon cinnamon. I thought these were perfect! The perfect oatmeal cookie bar.
Followed recipe and they came out brown on top and not fully cooked in the middle. They may get added to ice cream sundaes, at least the edges!
Just made these delicious cookie/bars with a few substitutions! No chocolate chips available so cleaned out my baking stash of white chocolate chips, dried cranberries and walnuts to equal the 2 cup measurement. Baked the 30 minutes and was perfect.
Terrible! I’m mad I wasted ingredients! I used a food scale and added ingredients in order.
I have a top burner oven and even had a pan between the 9×13 cookies and burner and they still burned! It’s very strange- similar to toll house I don’t understand why they didn’t work.
Easy to make, no weird ingredients, and delicious. I used 1 cup each of butterscotch and semisweet chips. Butterscotch chips go nice with oatmeal.
Wonderful!! Thank you for your yummy recipes!!
Blessings
Excellent receipt for a large number of people
In the video it looks like chocolate chips are added as a middle layer but I don’t see where this is written in the recipe and wondering which method you used?
Wow! Amazing recipe! Hi did add a few bits and bobs of my own. But overall this recipe was easy to follow, and turned out delicious.
OMg, these are so good! I used a 9×13 pan and baked for 30 min. So good!
I have been trying different oatmeal recipes for months now and this is the winner. I added peanut butter chips , craisins and some chia seeds. So moist and yummy. Thank you.
These are delicious! I replaced 1/2 cup of oatmeal with 1/2 cup of coconut. I also used 1 cup milk chocolate chips and 1 cup dark ( or semi-sweet) chocolate chunks. By “ undercooking” them they remained gooey chewing good. I cooked them to an internal temperature of 197 degrees Fahrenheit. These squares now replace both my blonde bar and oatmeal chocolate chip cookie recipes.
These are my family’s new favorite cookies, replacing my family’s 30 year favorite! They are so good; perfectly ooey gooey. I always have to bake them another 5-10 minutes, but it’s definitely worth the wait!
What would be considered a serving size for this recipe? I have a grandson who is a diabetic and hast to monitor his insulin. I noticed that one serving is 34 carbohydrates but I don’t see where it tells me what the serving size is
It says 24 servings at the top of the recipe (after you hit the jump to recipe button).
Made this today. First off, it really needs to bake for closer to 40-45 minutes (or more). This makes a lot of very stiff batter. I thought I could get away with an 8×11 pan, and the bars are way too thick. Go with the 9×13 pan. Lastly, I think if I make this again, I’ll cut back on the chocolate chips. I like a bit more of the oatmeal bar instead of so much chocolate. (Yeah, I know, as if you can have too much chocolate.)
Made exact to recipe and center was not cooked even when baked longer.
Not recommend
Same thing happened to me. Very frustrating.
These were so nice but for some reason they tasted like popcorn to me
These were so easy. I used a cup of milk chocolate chips and a cup of butterscotch chips and a little flakey sea salt on top at the end. YUMMY.
Not sure why but mine came out super liquidy underneath but pretty dark on top:(
I have been baking for over 70 years, my bar cookies came out very soft, and never did set properly in the middle. IF, I ever try these again I would add a touch more flour, Yes, I used real butter.
You used a Pyrex dish, didnt you?
Your years of baking should tell you that Pyrex takes 25% longer to heat up so you have to bake for 25% longer…..
Mine too. Made it exact to recipe and they never cooked through.
These BARS! So easy to whip up with ingredients that are always in the cupboard. Everyone wants the recipe and there are never any leftover. Great recipe!
These were great
Be careful not to overtake. A very rich nummy bar. Very easy to make and had all the ingredients.
Made this today, however didn’t have chocolate chips so I substituted for raisins, apple and coconut ☺️ it’s very nice – very sweet, I would add less sugar next time.
Comes together quick and easy. Tasty too! I used dark chocolate and cup-for-cup gluten free flour and they came out perfectly. Thank you for this recipe!
Loved these! Made them for a catering I had for some guys working on our garage/ shop. Not any left and I doubled the recipe. 😍
Can this recipe be used for cookies?
Yes, that would be fine, or try my popular Oatmeal Chocolate Chip Cookie recipe: https://tastesbetterfromscratch.com/mrs-fields-oatmeal-chocolate-chip-cookies-2/
This is too gorgeous and very easy to make . Will try using cranberries next time or I guess any dried fruit.
I only had medium sized eggs and it was still superb. May have over baked them as I was expecting them to be more chewy but still fantastic
A must bake
Does this make a good cookie too?
Hi, these sound so good! I’m just wondering if I can substitute quick oats as that’s what I typically have on hand?
I’m making these tomorrow afternoon for church! These gotta be very tasty!!
Easy and delicious! I did one cup choc chips and one cup on chips. Used gluten-free cup-for-cup flour as well. Baked perfectly! Will certainly make again.
Excellent recipe! Easy to make and such a crowd pleaser! Will definitely be making it again and have already been asked where I got the recipe. Thank you for sharing!
I made these last Sunday for dessert at my mom’s house. Everyone loved them. I realized that they were even better the next day when the chocolate chips had set. I made them again this weekend for my daughters’ theater cast. They are so easy to make and since they are even better the next day they are perfect for a busy schedule.
I hope to try them with raisins in the near future.
Just tried this last night and it is delicious! Perfectly chewy and crispy. I’ll definitely be saving this one.
Just put em in the oven ☺️ I added raisins to one half of the pan and white chocolate chips to other yummy!!!
Made the recipe for the first time. It is delicious. I will definitely make it again.
Hands down the best cookie I’ve ever made, simple, fool proof and delicious! I make them all the time for neighbors, church, etc!!
These are seriously good bars! I’ve been trying to recreate a peanut butter oatmeal bar for a long time, and on a whim added 1 cup of peanut butter to the recipe (just add it after you whip the butter and sugar). It takes the bars to another level! In my oven (convection/gas), it only needed to bake for 22 minutes.
Just made this and love it! Freezing half so I can warm it up later and have with a scoop of ice cream!
I made some alterations, changed butter for margarine, really butter is too expensive these days, but watch the time as Marg burns faster, I have a convection oven and it took only 23 min.
I also used only one cup of choc chips, two cups was way too much for me.
I substituted the white sugar for monk fruit sugar to cut the actual sugar content but still kept the sweet taste.
I added 1/4 cup of sliced almonds….game changer!
Ty for this recipe!
I’m sure these bars will be delicious.
I added coconut, pecans and 1/3 cup buttermilk.
Can’t wait for them to get done baking!!!
Absolutely delicious. Best oatmeal bars ever!!!! This is a keeper
What a terrific recipe !! The addition of baking powder is why you don’t need as many oats. I used all quick oats and they are perfect ! Thank you for writing this recipe !!
This is my go to recipe for the pay few years! Just wondering if you can make the dough ahead of time and freeze it and bake later?
Yes that will work great!
Turned out delicious. I even added walnuts
I made this today but cut ingredients in half and pressed the dough into an 8×8 pan. Perfection. I am usually making a quick sweet for 2 or 4 so I always use my 8×8 this recipe converted well.
How long did you bake it?
Is it possible to use Quick Oats for this recipe? Thanks, Kim🌺
I’ve made these multiple times and they’ve always turned out awesome. Now it’s time to experiment with some tweaks. Perhaps raisins instead of the chocolate chips and/or adding pecans or walnuts. I will also try a batch using gluten free flour & oatmeal. Thanks for sharing.
I’m curious if you tried it with a gluten free flour mix and if you could tell the difference in the flavor / texture?
My husband & I love it. There only 1 thing it s so sweet that you have your filling after a small piece which is good because it last longer. I keep my bars in the fridge as it too warm in our kitchen.
I don’t know that I have shared a recipe as much as I have this one. The day I first made it, my house smelled amazing!! It is so easy, but sooo delicious. Baking with butterscotch and chocolate chips today, can’t wait until they are done!!!!
Hi, Lauren! I want to make your oatmeal chocolate chip BARS … but, I would like to substitute Quick Cook Oats for the Old Fashioned Rolled Oats, and I would like to substitute Sultana Raisins for the Chocolate Chips. What adjustments do I need to make to the recipe to use these substitute ingredients?
Equal parts! Enjoy!
Easy and delicious! What more could anyone want? Well, they keep well also. Probably because of the creamy butter. Butter makes everything better! We took them on a road trip and we had them for breakfast and snack and dessert quite often. They were six days old -without freezing or refrigeration- when we ate the last one but you wouldn’t know they were more than a day old. Oats are healthy,right?! They remind a little of the Chik FIL A cookies but cheaper and easier to make because they are in bar form.
Taste very much like the cookies I make which is great. Making them in bar form saves a lot of time not having to form them into cookies. You could probably make 48 bars out of the pan as they are fairly rich as others have said – but they go great with a cup of coffee. The fact that the dough is super stiff at the end will likely send me looking for alternatives as I have bad arthritis in my hands, but if you don’t have that issue, this recipe will be a keeper for sure.
Easy to make and taste FANTASTIC! I’ve made these a couple times and friends and family are also impressed.
Way too buttery and sloppy to eat. I used less chocolate chips than recipe called for based on some comments I read. Not worth the effort in my opinion.
Thanks for letting me know. I thought that was a large amount. Normally for baking recipes I substitute natural unsweetened applesauce in place of butter/oil, same ratio; always turns out perfectly, can’t taste applesauce. i might use 2 Tbs butter just for a little buttery taste but the rest will be applesauce.
I’ve made these as directed, and they were delicious! Then, I used 50% butterscotch chips, maple flavor in addition to vanilla, added cinnamon and nutmeg and a handful of pecans, and they were even better! Absolutely wonderful recipe, easy to alter, I’ll be making these for years!
This is an awesome recipe. I make sure to use really good butter like Kerrygold. I add a tablespoon of apple cider vinegar to add flavor (not that they need any) The bars Stat so soft and chewy!!!
Hi Lauren, I’m Philip and my wife is Elena. I translated the recipe for oatmeal chocolate chip cookie bars last night (she only speaks Spanish) and she’s planning to make a batch today. Can’t wait!
Can this be baked in a 7×11 pan?
Adjustments for 7×11 pan?
These were better than my go to oatmeal cookie recipe. Next time I’m adding butterscotch chips as well. Sooooo good!! Thank you!!
I followed the recipe exactly (except for mixing in the chips). The recipe was easy to follow, fit well into a 9×13 pan, and baked well. Unfortunately, I really didn’t like the cookies. They were too buttery, much too sweet, and didn’t have enough oatmeal. I won’t be making these again.
I really didn’t like these cookies. They were way too sweet. The chocolate chips should have been cut at least in half, if not more.
Very good but vey rich. Perfect for a weekend on the lake.
This recipe looks good! Can I substitute raisins for chocolate chips? If so what quantity. I love oatmeal raisin and wanted a bar type cookie instead of muffin or raisin cookie. Your recipe looked perfect for adapting. But I’m not a baker but a guesser. 🤣 thank you.
I think it would be delicious!! Equal amount!
These are delicious and so easy to make! This has become my go to recipe!
I loved these bars. They are super delicious, but very rich. I added heath bits. I do think I will cut down the amount of chocolate chips the next time I make it to 1 1/2 cups.
Recipe is super easy and straightforward! Ingredients are easy to get too!
Didn’t like this at all. Not nearly enough oats. You can barely tell there’s oats in it. Needs twice as many. I’ve made other chocolate oatmeal bars and they’ve been far better than this. These bars just come out like like “wheat like” cake bars. Perhaps the recipe amounts are wrong. But my advice is to find another recipe that has more oats in it.
Thats doesn’t make sense. Most oatmeal cookie recipes call for 2-3c of oats. Only use old fashioned and melted butter instead of softened. Never use quick oats because itll suck up all the moisture and steel won’t cook at all . If you generally put more oats then you’ll dry it out even more. Always under bake cookies by taking off 5min to have chewy gooey center.
After sitting overnight this recipe went from dry to moist. I added raisins. We loved them and I will make them again. Easier than cookies. Thank you!!
Delicious and easy! Chocolatey, chewy, perfect to take to parties, picnics and potlucks
Kinda dry, was expecting it to to be more “gewy” for lack of a better term.
The taste is a five, but the edges baked higher and crispier than the rest. They taste great, too, but just wondering how to prevent that from happening.
Sift all dry ingredients together before mixing To avoid different parts of the batter baking differently. Baking powder wasn’t evenly incorporated. Also before putting it in the oven, bang the pan on the counter to get all the trapped air out. When doing so, you see bubbles float to the surface of the batter and pop. It my favorite part
Same thing happened to me
These were really good and quite easy. I used a combination of semi sweet chocolate chips and peanut butter chips (one of my favorite combos) and they turned out great!
These were ok, but I was hoping for something that tasted like an oatmeal cookie with chocolate chips. If you are looking for a bar that tastes like a chocolate chip cookie this is for you.
Great bar cookies and less time consuming than cookies. I used 12 of chocolate chips, 1/2 c of raisins and 1/4 c of chopped pecans. Yummy!
I rarely leave comments but these where absolutely delicious! My grandson asked me to make something delicious for his church group, so I used this one and they were devoured!
I made them as is, wouldn’t change a thing
Delicious and delicate – a hit at my book club (note that I made them without the chocolate chips)
DELICIOUS!!! Spreading the dough over the chips is a bit challenging but definitely worth it! 🙂
My family loved the batch i did even with only 1/4 chocolate chips. its gooey, chewy, and just enough sweetness. Baked in a 7×11 pan. adjusted temp and cooking time.
I cooked it for 45 minutes and it was still raw. My oven temp has been tested, I followed the recipe exactly except added half a cup of walnut chips.
Super easy, followed directions, in the oven now, I think next time I’d add raisins
Can I used quick oats or do I need to use old fashioned rolled oats?
Quick oats would work fine 🙂
Coworkers loved them. I think next time I will mix in different types of chips as well. Butterscotch, peanut butter or white chocolate chips would all work well in this recipe.
Question from a beginner baker!
What might make the cookies have the bitter taste..?
They still taste wonderful but trying to learn what I might have done wrong to do better next time!
Asking for a friend,
Possibly a rancid/expired ingredient, or did you double check your measurements of baking powder and baking soda? It only calls for a teaspoon of each, accidentally adding a tablespoon instead might make it taste bitter. I misread a recipe and did that once with sugar cookies.
Also, I find I’m sensitive to the metallic/bitter taste of some kinds of baking powder. The aluminum-free ones (like Rumford) I can’t taste in the final product.
I think adding too much baking powder and/or baking soda could make it bitter. Maybe you misread the recipe to say tablespoon instead of teaspoon? Don’t feel bad though, that’s an easy mistake a lot of people make!
Really good and easy. I have been asked for the recipe several times.
So easy! I only used 1/4 cup granulated sugar. I had lots of dried cranberries that I soaked in hot water about 15 min to soften. Just barely cover with water and drain very well. Add in with oatmeal and candy bar pieces. Cut up mr goodbar, crispy crackle mini bars. Mmm!
I just baked these delicious cookie bars. My guests went over the moon for these cookie bars.
It was my first time baking this recipe.
I did 2 slight modifications:
I cut out 1/2 cup of sugar, and I used dark chocolate chips instead of milk chocolate chips.
Absolutely outstanding dessert!
My guests loved it so much that they took the leftovers home!
Thanks for posting this recipe. 😃
So easy and SOOOO good! We love to add some butterscotch chips as well.
Delicious! I made mine with 1 cup of peanut butter chips and 1 cup of milk chocolate chips mixed together.
Otherwise followed the layering directions. My oven required me to bake it 40 minutes. Will absolutely make these again!
This was a disaster to make and I’m a good baker. This recipe doesn’t work for a 9×13 pan. I ended up having to make 1/2 batch of the dough to cover the top.
Was scrolling through the comments to find this. I wound up making 2/3 of a pan with the recipe as written. Should either multiply everything by 1.5 or use an 8 or 9 inch square pan
I browned the butter and let it cool before mixing everything together – including adding all the chips at once and pressing the whole dough into the pan. I baked it for about 30 minutes and everyone love them!
Omitted the chocolate chips and instead spread a 1:1 ratio of strawberry preserves and peanut butter to the middle layer for a different and very delicious twist!
So yummy! I added pecans to mine and they were perfect!
VERY good! Rave reviews from my family. Didn’t make it through the weekend. 🙂
It’s a keeper.
I just mixed the chips into the batter and pressed the whole works into the 9×13 pan. It’s STICKY. Grease your hands/utensils for spreading.
Addictively delicious!
Absolutely amazing!
These are the perfect chewy chocolate chip oatmeal combination. I just mixed all of the chips in at once, and it took about 40 minutes for mine to be done. They are DELICIOUS. And likely won’t make it through tomorrow.
Should’ve read more closely, or measured my Pampered Chef stoneware bar pan better. Looks & smells delicious, but for the medium PC bar pan (10×15), use 1.25 of the recipe.
I didn’t think that there was a cookie that could knock my Monster cookie recipe off the thrown. I believe this one did it! Wow these are incredible and I have really high expectation of a cookie. Well done!!
Yummy, gooey goodness! I followed the recipe, as written. I’ll be repeating this one, for sure!
So, I heard that white sugar is brown sugar without the molasses…so, I put a touch of molasses in my white sugar thinking “now I don’t need brown sugar!” I should have used 1:10 of what I put in lol my boyfriend said “tastes like a cookie!!”? Maybe I’m the only one who noticed lol
Made these today. Used only 1/2 cup of brown sugar and 1/4 cup of white and baked them for only 15 mins. thank you
I made these for my family this week and they are delicious. Really moist and delicious! I halved the recipe and used an 8×8 pan. Came out great! Thanks for the recipe!
Thank you for the comment on the 8X8 pan, I used it and was hoping it turned out OK. LOVE these, good ingredients and I did put Walnuts on half of them too. Delicious! No too much butter but tasted great. Will be trying more of her recipes. Thanks!
Did you bake them for the same amount of time in the 8×8 pan?
I can’t recall if I’ve left a comment here before, so I’m leaving one now! I used to send these to work with my husband (before the remote-work era), and his coworkers went insane for them. His boss, who is a man of very few words, even remarked after one bite, “You could SELL these!” These are my go-to whenever I need a treat that will wow. That second layer is a hassle to spread, but I don’t even mind. So worth it! I’ve got a batch in the oven right now for a neighbor, in fact.
I added a 1/2 cup of flaked coconut and sprinkled some chopped walnuts on top. The whole family loved them! They were chewy and crunchy at the same time! This recipe is a definite keeper. Thank you.
Yes , this will satisfy your desire for a chewy texture. My oven always takes longer to cook so I adjusted the time, I did not put chocolate chips at all until after I spread the dough, and only to half. Sprinkled on top and pressed in a little. I couldn’t resist eating it right when it came out. Very good , and got better after it cooled.
One of our family’s very favorite desserts! Chewy and delicious. It’s soooo good warm with vanilla ice cream.
We added peanut butter chips for the middle layer – YUM.
If you’re like me and make the dough and then remember that all your 9×13 pans are already in use, you can make this dough into regular cookies. Mix all the chocolate chips into the dough and bake tablespoon-sized dollops for 10 minutes. They turn out great!
My husband loves peanut butter. Is it possible to reduce the butter and add some peanut butter.
This recipe is the BEST!
I chopped up some dark chocolate my BF got me for Christmas we needed to use up. I also used a jelly roll so the bars weren’t too thick. I didn’t add the white sugar and they still ended up being SO good. I actually added some chopped walnuts in with the chocolate layer. So good.
So tasty and so easy 🙂
These are 5 star fantastic!
I cut the recipe exactly in half and baked them for 20 minutes. I also used Quick Cooking Oats – I find that most of the batters that I prepare that call for oats are easier to work with that way. But that’s just me.
This is definitely going to become a staple around here. Much better than regular old Blondies.
Whenever I make a new recipe or anything, I forget to read the directions, I just usually add everything and mix. They turned out great, but for me they crumbled up a bit. Wish they would be more moist and stay together more.
These are great, very moist and chewy. I added toasted pecans because I like nuts with my sweet treats! I will definitely make these again. If you are making for a group don’t worry these will be a hit!
I made them with 1/2 chocolate and 1/2 butterscotch chips. Yummy! I did struggle with spreading the dough in the pans, esp. the top layer! Hard to get it spread nicely. But everyone loved them!
HI! Mine turned out a bit cakey, could it be because I lessened the sugar by around by 2 tablespoons (30 grams)? baked it for 25 mins. Still very delicious though! Awesome recipe!
Can the sugar be substituted with Swerve? If so, would the same measurements be needed?
Thank you.
I’ve never used swerve, but I imagine it would be the same.
I haven’t made these yet but I almost always use baking Splenda to replace half of the sugar. Has turned out fine. I always let people know. So far, no one has tasted a difference.
Made this twice, second time doubled the recipe and added walnuts! Really Really GOOD!
Thanks for sharing this recipe!
how long (how many days?) will these last in a container at room temp? or do we refrigerate?
I think they’re best enjoyed within 3 days (freeze them if you’d like them to last longer!)
I only have quaker quick oats.. will that work? or will it change something?
Yes, they will work. Enjoy!
These are amazing!!! Huge hit with everyone. For the oats I used half rolled, half instant. The dough is sticky so it’s easiest to put all the chocolate chips in at once. Seriously these taste so good!! And easy too. Mine were perfect at 26 mins. Thanks for sharing.
Tasty recipe! I did this recipe but added just 1 cup of brown sugar, 1/3 cup butter, and 1/3 peanut butter instead of what you suggested and it tasted good but came out super dry. Is it because I did not add enough butter? If so what should I use as a healthier alternative? Thank you in advance!
Great recipe. I made some modifications if anyone wants to try. I reduced the chocolate content significantly overall. I placed all the batter at once. I then used 1 tablespoon peanut butter, 2 spoons almond butter, honey as per your taste and some chocolate chips and combined all of them in a pot/pan on low flame to let it melt and make a smooth chocolaty batter. I spread that on top of batter and then baked it accordingly. This helped me reduce the overall chocolate content significantly and also add some nut butters. I also added some flaxseed along with oats.
Cheers
Vik
I cut the sugars in half, substituted nut butter instead of butter, substituted 1 cup of the flour with almond flour, and added coconut flakes. Unbelievably good and my husband begs me to make them again.
Big hit with family and friends. Highly, recommend you make this recipe.
Review from my 8yo: It looks good and it tastes good and it’s the best recipe I’ve ever had. 🙂
Reduced sugar- 1/3 each of brown and white sugars. Added 1/3 cup of peanut butter and a cup of walnuts. I like things a little salty, so I threw in a pinch of salt. Came out so well- and plenty sweet enough!
Fabulous recipe just as it is. After spreading the first layer with half all at once, I added the chocolate chips on top followed by big tablespoon dollops around and it was so easy to spread that way. Great recipe with a scoop of ice cream on top. Yummy!!
Great recipe, but felt like it wasn’t enough dough for 9 x 13 – I ended up using a smaller pan to do make these in. Would double the recipe next time.
Incredibly sticky batter – took the better part of 25 minutes to try and spread and I nearly felt like a shower after – maybe smaller pan would be better- a giant mess of goo is currently in my oven…doubtful I’ll end up with bars… Even more doubtful is if I will ever make this recipe again
Oh my Colleen, you had best practice your skills a bit more….
Followed the recipe to a T and for some reason they ended up tasting a little salty. I think the salty taste was so prominent not because there was too much salt, but because the bars were severely lacking in flavor. The texture of the bars was spot on though.
Thank you for this awesome recipe! I eat too many sweets. Based on the great reviews, I felt comfortable modifying it a bit. It came out AMAZING. I am sure it’s incredible as is. For anyone who needs something a bit healthier, I’m posting my modifications. Subbed 1/2 cup butter and 4 ounces unsweetened applesauce for the 1 cup of butter. Subbed 1/2 cup brown sugar and 1/2 cup coconut palm sugar for the 1 cup brown sugar. Subbed 1/4 cup Trivia for 1/2 cup granulated sugar. Subbed 1 1/2 cup whole wheat flour for the 1 1/2 cups all purpose flour. Baked in a 7 x 11″ pan. THESE ARE AMAZING, thank you so much for posting! Can’t wait to try your skinny banana bread!
Was it still sweet after the adjustments?
Yes it was delicious. I heat them up on low power to get that fresh out of the oven goo after the first day.
I am thinking of using quinoa flour instead of wheat flour, more protein!
Best recipe I have tried! I use chopped dried figs in place of chocolate chips. They taste like my grandmas lace cookies, but so much easier to make!! Thank you! 😁
Great recipe, but probably don’t need the white sugar. I cut the recipe in half and no white sugar, delicious!
Delicious! A keeper!
I added a 1/2 cup of peanut butter. Delicious!!
I’m not a big fan of oatmeal cookies but tried this recipe with a few tweaks and loved it! I cut back on the sugar by 1/4 cup for both white and brown, then added 1 cup mini semi sweet chips and 1 cup toffee chips. Can’t stop eating them!
Everyone in the house loved these. Easy and really great! I added about 1/3c of toffee chips to the chocolate chips in the center. Winner 🙂
oats very healthy and you can use carob or dark chocolate
Hi. I’m looking forward to making this recipe. I’m hoping subbing Crisco for the butter will be fine. We are dairy free here and I make my regular oatmeal cookies with crisco. We use vegan mini chocolate chips and can’t tell the difference in flavor.
Thank you for your recipe, it sounds delicious 😋
Terry
This was my first time making cookie bars. These are delicious – a yummy combo of a chocolate chip cookie and oatmeal cookie. I halved the recipe and baked it in a 9×9 pan for about 24 mins and they came out perfect! I had difficulty spreading half the cookie dough so I just put it all in at once and topped it with chocolate chips and pecans. Will definitely make again!! Thank you for the recipe.
pecans ooo, even better, great idea
I came across these on a search for this type of bar. I made them today and they are delicious. My husband loves them. I also put all the chocolate chips in at one time. I tried putting them in the middle on a recipe one time. Mercy, it was hard to spread the top layer over the chips. I really can’t tell it matters. I cooked mine at 325 in a USA 13×9 pan. I used milk chocolate and semi sweet chips. GREAT RECIPE!!
Thanks for this recipe!
Could you use self rising flour and leave out salt and baking powder?
My favorite easy dessert!
These are really, really good! I added chopped walnuts.
This recipe is a keeper. Just ate my first bar. Delicious! I had leftover slivered almonds, so I put sprinkled them on top of the first oatmeal layer, then the chocolate chips. Really, really good.
Wow, these were so yummy! I added all chocolate chips at once, no patience for doing it twice and I ended up cooking mine for about 35 minutes and they were perfect! These were gobbled up even by my husband who is not a big sweets person. Thank you!
Awesome recipe! These oatmeal bars are so easy to make but they taste like something a grandmother spent lots of time in the kitchen to prefect.
These came out great. Followed the recipe exact for the first time without issue. I used a Pyrex pan that was slightly larger (metric) than the 13×9 called for and got two layers, thin layers but it puffs up in cooking. I am going to add some things next time for the fun of it…. such as walnuts or other chopped nut. I also want to try it with dried fruit or by cutting down on the sugar and adding mini marshmallows. Thanks for the recipe!
Big thanks from Sherman Oaks, California for sharing this recipe. I halved the recipe, preparing in a 6 x 10 inch Pyrex baking dish….and then I cut them into 6 large squares. These made a very enjoyable dessert, but in our little family of 2, this is now a “breakfast” recipe! Of course they are wonderful at any time of the day, but because these were not overly sweet, and my using a dark (not so sweet) chocolate chip, this is a fabulous way to start our morning. “Oats”, right? 🙂 with a mug of black coffee. WOW!
I really liked how easy this recipe was to make and it was delicious.
I also had trouble putting the top layer on and wondered if it was worth it, I tasted a corner before I took to a funeral, and it was so tempting to keep the pan at home. Really good!
My husband and daughter loved these. I didn’t bother putting the chocolate chips in the middle. I just mixed them all into the batter..
I’d like to bake these for Christmas using red and green m&ms! Would you recommend adding the m&ms to the top, middle or both? Would you reduce the amount of chocolate chips? Thanks!
So fun! Yes, I could reduce the chocolate chips, and of those methods would work! Enjoy!
I added red and green M &M’s for Christmas! Our daughter couldn’t wait til the next day to try them…had to have a little one cut from the corner to sample before bedtime! 😉
I wanted to have enough for the Pampered Chef 11″x17″ sized pan, so I used 1 1/2 the amount of ingredients and baked 25 min (only change is that I might bake 2 min longer next time as the middle was just a little under baked).
These are delicious! Perfect addition to an assorted “cookie” tray for my husband’s work.
Delicious but I had trouble spreading the dough–especially the top layer–and switched to a slightly smaller glass pan for baking. I adjusted the baking time accordingly and baked about 35-40 minutes, turning down the temp near the end to about 325 bc the top was browning faster than the inside was cooking. Did anyone else have any trouble spreading the thick dough to fit the 9×13 pan? I’m wondering if using electric beaters, as in the video, would have made the dough a little more pliable. I used a spoon. Thank you and they are delicious.
I used a piece of plastic wrap and my hands for the top layer, after dropping 3 similar sized pieces of dough along the top. Seems to have worked great — mine are in the oven now!
Yes! I ended up not doing two layers and just pressing it in the pan. I ended up only using one cup of chocolate chips, mini size, and it’s in the oven now.
Ditto. Didn’t think I could get two layers especially since I lined my pan with parchment. Easy enough to push chips into the top. Didn’t use two cups of chips because I like to add raisins and orange flavored cranberries. I also add a little cinnamon and cardamon. I could kick myself for forgetting the vanilla but on testing them again this morning the cardamon, cinnamon and cranberries make up for the lack of vanilla. I wanted to make oatmeal cookies but didn’t want to get into drop cookies so this was exactly the easy alternative I was looking for. I like the fact that these can be cut any size. Portion control.
Can I use quick cooking oats instead of the old-fashioned rolled oats?
Yes, should work fine.
Do these freeze well?
Yes, they freeze great!
To freeze: Allow the cookie bars to cool completely and cut into squares. Place squares in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
We love these! They do not last in my house. A keep[er for sure!
I have made these several times now and they are always perfect. My husband’s favorite dessert.
I love this recipe so much I make it once a week and eat it with vanilla ice cream. YUM!!
Can you use self rising flour and eliminate baking Soda and powder?
I haven’t tested it, but that should be fine. You may still want to add 1/4 teaspoon baking soda.
My family loves these! I’ve made them several times and they don’t last more than 2 days. They are super easy to make and pretty much no fail if you follow the recipe. I usually have trouble making cookies, they tend to spread so cookie bars are the perfect solution! Thanks so much for sharing!
Thanks Shannon! I’m so happy you liked them!
Is there any reason I can’t mix it all together and make cookies instead of bars?
No, that’s fine! Or, if you love oatmeal chocolate chip cookies, this is my favorite recipe (from Mrs Fields). https://tastesbetterfromscratch.com/mrs-fields-oatmeal-chocolate-chip-cookies-2/
Lauren,
Have you tried this in a half sheet cake pan by any chance? Wondering about baking times if you have! 🙂
I haven’t, but it would work fine! I’d check them around 15 minutes. Enjoy!
Can u replace the chips for raisins?
Sure! Sounds yummy
Can you double the recipe
I’ve been craving a soft oatmeal chip cookie for weeks and finally had some time to bake! I love cookie bars for the all cookie flavour and texture without all the scooping, cookie shuffling and bake time. This recipe does not disappoint!!!!
I agree! I love how much easier these are, and they still taste amazing!
Great recipe. I forgot to put the chocolate chips in the middle and ended up putting them on top.
I added shredded coconut and walnuts.
Turned out great.
These are incredible…totally my go to treat recipe! Just brought to an Easter gathering and the host already asked for the recipe. The dough is a little difficult to spread because you divide in half, but worth the little bit of extra effort. Doesn’t have to be perfect and they still turn out great! Thanks for sharing!
Thanks so much for the positive feedback, Michele!
Now this is a snack I can really get behind! I love oatmeal in pretty much anything, but the chocolate? YESSS!!
These are my go to recipe for cookies. My husband LOVES chocolate chip cookies, but I am not crazy about cookies. These are a fantastic comprise!
Delicious I did make the 9 X 13 inch Chocolate Chips Bars Except: I added Pecans and Wheat Germ which gives it a
yummy nutty flavor and full of Vitamines and Pure Delish
This time I am doing as before except when it will be out of the oven I am going to put some candied broken pieces
of Skor on top, very very little no more than a 1/4 of a cup but will give a good taste and not sure it will be dectected
by eye But we all will know!
Can I freeze extra already naked bars for a week or so? Will they still taste fresh baked-ish once defrosted? Thank you
yummy and very easy to make!
These are great. My family love anything chocolate chip and having the oatmeal is just an added bonus. Thank you for all the wonderful recipes.
I made this and even though the batter was pretty much a nightmare to handle, they baked beautifully! I used a 9″ square pan I had to make a second batch to be able to top it.
Made these last night for my class.
O M G. Amazing. I added toasted walnuts to the filling. Used 75% of the amount of sugar in the recipe, but increased chocolate filling by 1/4 cup for contrast. Also – I used whole wheat pastry flour, so you know, they would be healthy. 🙂 Put parchement paper under it all for easy lift-off. They were perfect.
I will definitely make again.
Incredibly delicious. I have to make this soon!
Just brought these to a party and everyone loved them! Thanks for making me the star tonight!!
We’ve made these several times and they are so good! The only thing different from the recipe is we add nuts because we just love them! And I must add (for the person who doesn’t think this is enough batter for 9 x 13) it makes a perfect bar, perfect thickness.
Thanks!
OMG! Just made these, and I must say that they’re a keeper! Super decadent and easy to make. Thank you for this recipe ??
I made these yesterday. This recipe is definitely a keeper. We loved them.
I have a recipe called cowboy cookies that everyone loves. Your recipe with one tweak should be the bar version, thank you!
(Cowboy cookies are chocolate chip cookies with oatmeal and rice crispies. I’m thinkin to reduce the oatmeal to one cup and use a cup of rice crispies to replace. BTW, cowboy cookies are AMAZING, and you can call them breakfast! LOL)
We love cowboy cookies! We call them “Ranger Cookies” but they’re the same 🙂 https://tastesbetterfromscratch.com/ranger-cookies/
I have been baking for a long time
there is not not nearly enough batter for a 9×13 pan maybe 9×9. Tasty though.
Delicious! These are our new family favorite!!
Just made these *exactly* as written (baked 27 minutes), and they were everything a bar cookie should be. Dense, chewy and decadent in the best possible way. Sent them to work with my husband, and they got loads of love. Thanks!
I’ve. been looking for a recipe like this! This one looks PERFECT! Trying this today, the kids will LOVE it.
I followed the recipe as posted, but instead of mixing one cup of chocolate chips into the base , just added one half cup, BUT , when it was time to add the rest of the 1.5 cups of chocolate chips on top of the base, I did half chocolate chips,half sea salt caramel chips, and about half cup of chopped pecans.. so delicious!!!
I had the same problem some other reviewers mentioned. Soggy/undercooked in the middle and crispy on the edges. Used 9×13 glass pan at 350 for 30+ minutes. Flavor was good but won’t be making again.
I made these tonight and they are perfect! I didn’t want a huge batch so halved the recipe and used a 7 x 11 pan. Perfect at 25 minutes. Putting it in my recipe box right now because it is a keeper! Thanks!
I’m so happy you liked them! Thanks for commenting 🙂
These Oatmeal Chocolate Chip Cookie Bars are delicious, and easy to make.
The people I shared them with loved them. When I made them, all ingredients
worked out fine. Batter was thick but great. I put 1/2 the chips in and smoothed
all the batter into my pan, by accident. I didn’t read the recipe close enough.
I put the remaining chips on top and pushed them in with a spoon. They turned out perfect.
I will make these again and again. Thank you for the recipe,
Delicious, I have made these two times now–first time with just chocolate chips (with M&Ms on top_) and the second with a mixture of chocolate chips and peanut butter chips; it was so simple and everyone loved them!
Didn’t turn out too well for me. Is 1 cup of butter accurate? Maybe my measurement was wrong because they came out soft in the middle; put them back in another 10 minutes and they were still very soft and buttery (falling apart) The edge pieces were the best… May try them again another day though.
hah!
this exact same thing just happened to me… did u use DF butter? I used like a vegetable spread and they came out so buttery and gross had to pitch!
To much leavening –
This is essentially the same recipe i would use for making cookies with baking powder thrown in. All I taste is te soda and powder – it is too much –
These are going in the trash.
Not sure if I did something wrong but I had a heck of a time spreading the dough on both the bottom and the top. I’m sure they’ll taste good (in oven now) but I wonder if it would be easier to mix in all chocolate chips and put dough in all at once.
As a pregnant lady, I try to find recipes that taste good and are high in fiber (oatmeal). I didn’t want to make cookies and I am very happy that I found this recipe. I kind of crashed my way through this recipe, but it turned out great! First I added a small black banana from my kitchen and used only 2 medium eggs, but then realized that it might be too liquidy. I used 1 cup of white flour and 1/2 cup wheat flour to help with the liquidy problem. I ran out of old fashioned oats after 1 cup and I added 1 cup of quick oats. Lastly I used about half a bag of semi-sweet chocolate chips (6 oz) and added enough milk chocolate chips to hopefully get to a cup of chocolate chips (I don’t like a lot of chocolate in my chocolate chip desserts). After 25 minutes it was the perfect color, but was nowhere near finished (I also bake my items on the “bottom” rack because the middle of my oven bakes the top too fast). I put it on the middle rack for an additional 5 minutes and when it came out it looked like I almost burned it, but it was perfect. (Because I added wheat flour and my eggs have orange yolks, it made the bars a lot darker.)
I tried it for a work gathering and everyone loved them.
Love these and so does everyone else! I use half chocolate chips and half peanut butter chips. Makes a great sweet to bring along to Buckeye watch parties!
That combo sounds delicious!
My family loves these! Super easy and delicious. Another hit from TastesBetterFromScratch!
Delicious! I made these for the first time for a group of teenagers and they were all gone by the end of the night. I also threw in some raisins with the chocolate chips, and it was pretty good!
I was wondering if you could use quick cooking oats? Would they work?
That would probably work just fine 🙂
Made this as directed except added 1 tsp cinnamon. Everyone here at home enjoyed them! My husband took some to work and they were enjoyed there as well! Will definitely make these again.
Great recipe! I ground some oatmeal in my food processor to make oat flour to use instead of all-purpose. They still turned out really good!
Truly seriously delicious Oatmeal Chocolate Chip cookie bars. I can’t wait to make them again and share this . I’m not a baker and don’t typicalky reach for the oatmeal cookie if there are other choices. But I tried to find a recipe that matched with the basics in my kitchen pantry. I used half chocolate and half butterscotch chips. I really wouldn’t matter what flavor…. I’m sure the results would be that same. Easy, quick, perfect.
I’m so happy you liked it, and I love the idea of adding butterscotch chips. YUM! Thanks for sharing.
Made these yesterday for a BBQ and they were a hit. Came out perfect, looked just like the picture. I was concerned because some reviews said they were not done in the middle and too brown on the edges. Mine cooked about 28 minutes. Will definitely make again. Thanks for the recipe .
I’m so happy you enjoyed them! Thanks Jean 🙂
Oh my. Made these yesterday and they are GOOD. This is definitely going in my keeper box. Thanks for a delicious treat!
I have made this recipe several times, it has become our favorite go-to recipe for family dessert, functions at church, work and school. This recipe always gets rave reviews on them and there are never any leftovers! The only change I made compared to your recipe is that I don’t divide the chips, I just mix it altogether and then put in the pan. Thank you for this fantastic recipe. I send everyone to your site that asks for the recipe. 🙂
These are great, I have made them several times using masa harina flour as a substitute to make them gluten free! I also used instant oats each time since that is the type available as gluten free at my local store. Thank you 🙂
What about using coconut flour or a mixture of coconut and almond flours ? What can I substitute for brown sugar because I already would be substited Raw Stevia for the regular sugar ? I think I’d also add some almond butter and unsweetened coconut flakes.
What are your thoughts on this ?
Delicious recipe! I added a ripe banana to the moist ingredients (because it was handy and getting over ripe). I also added all the chocolate chips at once with 1/2 cup of chopped walnuts, and spread the mixture in the pan at once. I will definitely make again! *I only altered the recipe because I enjoy putting my own twist on favorite recipes : )
I’m disappointed. The dough was extremely dense, and the bars are dry. I may have baked them too long, as they did not seem done after 30 minutes. I used Nestle dark chocolate chips, white chocolate chips and walnuts. I used dark brown sugar, as I had no light brown, and white wheat flour which has been a great substitute in oatmeal cookies. Maybe that caused the dryness? Wish I’d put in more chips or some dried fruit, as they seem more like an oatmeal bar than chocolate chip, and I feel like they could use some more flavor. I made them to take to chemo as a thank you to the nurses,wish I was happier with the outcome.
Hi Dimi, I’m sorry, I haven’t made any of those adaptations to this recipe, so that could be why–especially the wheat flour. It could also be from over-mixing and over-baking. The recipe as written yields a moist but chewy bar. Hope you get to try it again soon.
I made these yesterday for my bible study group. They were easy to make and really good. A keeper to make again.
I’m so happy you enjoyed them! Hope you get to try more recipes soon. Thanks for taking the time to comment <3
My family loved these cookie bars! Thanks for sharing your amazing recipes!
Very yummy bars! Came together in no time. The only change I made was to toss in a few toffee bits in the middle with the chocolate chips. Will definitely be making these again 🙂
Love the idea of adding toffee bits–YUM! So happy you liked them. Thanks Jane.
These are dangerously good, and so easy. Thanks (from me and my family!) for the great recipe!
Great recipe, thanks for sharing. Lazy baker instructions – melt the butter, use a big spoon instead of mixer, use all brown sugar, mix the chips in at the end, press flat in pan. I made a half batch in an 8 x 8 pan and 4 oz chips were plenty.
Can you use self-rising for in these cookies??
Hi Shelia, I am not sure it will turn out the same. Self-rising flour often has more baking soda than you would need!
I used self rising flour and they turned out delish!!! I always use self rising flour when making cookies. They always turn out great!!
What’s the consistency supposed to be like after 30 minutes? The centre of mine still seems to be quite “unset”. Is it supposed to be like a cake or should I leave it unset and it will firm up? I’ve never baked “bars” before…just cakes or cookies so I’m not sure. I’m leaving it in for a while longer, but it would be good to know for next time.
Thanks in advance!
Mine too. Outside edges burned and inside never cooked. Would never use this recipe BUT will put batters for bars in a jelly roll pan. Wish I had with these. Give this recipe a minus one star?
Mine were uncooked in the middle after 30 minutes also! I was afraid to bake them longer though because the edges and top were plenty brown.
I love this recipe, I add 1/3 c brewers yeast and 3 tablespoons of ground flax for lactation support. I also add a little extra salt and substitute dried coconut, nuts, and/or dried fruit (like raisins) for some of the chocolate chips. I mix it a good long time at the end to really make sure it’s well combined and to reduce crumbling. So so good!
Thanks Elizabeth! What fun substitutions!
Would it be possible to freeze these after baking & cooling? Can’t wait to try these!
I have not tried freezing these, so I can’t say for sure. Let me know if you try it!
So yummy and easy! I added 1/2 tsp cinnamon to the recipe (I like to put cinnamon in my oatmeal chocolate chip cookies). Will make these again! Thanks!
Love that idea! Thanks for sharing 🙂
Would it make any difference in taste or texture of I switched the butter out for coconut oil?
Hi Taylor, I haven’t tried that to say for sure, but I think it would work great. It may change the taste a little, but I think it would still be delicious.
I just finished making them with coconut oil… Turned out wonderful. Also added a teaspoon of cinnamon.
Used 1/2 cup butter and 2 Tbls veg oil and 1 cup unsweetened applesauce & egg substitute due to limited ingredients on hand. I also used whole wheat flour, added unsweetened coconut, sliced almonds and pumpkin seeds. Very much like a cake, but still very good.
It is very unfair to rate this four stars when you didn’t even make it as the recipe states.
My family loves these! And I love the fact that they’re cookie bars – so much easier than making cookies, but just as delicious 🙂
These were easy and fabulous! I’d definitely make these again 🙂 Maybe next time I’ll try some other add ins like peanut butter chips.
Thanks for commenting–I’m so glad you liked them! Love the idea of adding peanut butter chips!
What a wonderful option to the chocolate chip bar cookie! These are so delicious, easy to make and use ingredients I usually have in the house. My family and friends that tasted these bars thoroughly enjoyed the chocolatey oatmeal deliciousness!
How many bars does this yield?
These were yummy. My husband loved it. I think next time I will swap 1 cup of chocolate chips for walnuts.
I was wondering, why cant we just mix all of the chocolate chips at the same time instead of the 2 step method? Also, would it be ok to add some chopped walnuts or pecans? Thank you sooo much for this recipe!!
You could do both of those. I like to have a defined layer of chocolate in the middle (that’s why I do the 2 steps)
I made these last week mixing 1 c. milk chocolate chips and 1 c. semisweet chocolate chips together in the dough (not layered) and they were still yummy! But the 2 different chips made a difference…want to try peanut butter chips the next time.
These bars were thick, chewy, chocolatey deliciousness! I made these for an annual picnic last weekend and they were a huge hit!
My sister and I have been making theses bars for a very long time. We add all ingredients together, then bake. Family favorite.
I substituted half the chocolate chips with peanut butter chips, it cut the sweetness and added a kind of almost salty sweety savory something taste that everyone LOVED.
I try A LOT of Pinterest recipes but this one my husband specifically said he’d want again and again…
Hi! I’m wanting to make these tonight and wondering if I can sub the regular flour for all-purpose gluten-free flour? Thanks!
Hi Heather, I have never baked with gluten-free flour so I’m honestly not sure, but I imagine it should be just fine. Id love to hear how they turn out!
I just made them with Gluten Free flour and they turned out great. I did add 1/4 extra baking powder because gluten free flour tends to be very flat. They turned out great.
Just put this in the oven, my preschoolers loved helping me and we can’t wait to try it! Thank you!
Wonderful cookie bars! Easy to make and well-liked by the family. Thank you for sharing the recipe.
These are delicious! I used only 1-1/2 cups of chips because that’s all I had, but they were still delicious!
Will try this using Splenda Brown sugar substitute and regular Splenda to cut down on carbs.
Thank you from our troops! I’m making this to send to my brother who is currently in the Army in Afghanistan. In a bar form it makes it easier to vacuum seal and when they get them 10 days later they are still fresh and yummy!
That is so wonderful!! Thanks for sharing Micheala–I hope he loves them 🙂
What kind of oatmeal did you use old fashion OR quick oats
Old fashioned
Ok can I doubles them to make more I love it I want make plenty
Love this recipe and it was so easy to make. Shared with friends and it was a hit!