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Oatmeal Chocolate Chip Bars

4.79 from 93 votes
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posted: 09/26/18

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This post may contain affiliate links. Please read my disclosure policy

These Oatmeal Chocolate Chip Bars are such an easy delicious recipe! Chewy, full of chocolate chips, and buttery soft, these chocolate chip cookie bars are the best dessert! Like thick and chewy Oatmeal Chocolate Chip Cookies but so much easier!

Close up photo of the Oatmeal Chocolate Chip Bars with a small bite in them and a parchment paper underneath

Guys I have been upping my work out game. And . . . can I be real with you for a second? It is KILLING ME. I like to think that I’m good at simple things like, say, standing up, or you know? Wakling. But . . . Ummm, after increasing my work outs and adding in ridiculous nonsense like side planks and squat jump things that make want to die, I’m questioning those things.

But. If you make this recipe, you will understand exactly why I need to up my work out game. I think bar recipes might be my weakness. Of course I have also mentioned how buttercream frosting and muddy buddies are my weakness. And booze. I might have a lot of weaknesses.

Anyway! Bar Recipes.

The thing about bar recipes is that its really easy to keep eating sliver after sliver until the sliver that you have eaten is the whole pan.

Upped. Work. Out. Game.

Reader Review

These came out perfect! Not dry or too chewy, just as good (if not better) than cookies! I even used old fashioned oats and they weren’t dry.. So yummy! Thank you for sharing Lisa!

stack of the four oatmeal chocolate chip bars

These are the best oatmeal chocolate chip bars. They are just like your favorite oatmeal raising cookies. But better. Because they have chocolate not raisins and they are bars, and you don’t have to scoop cookies. See? Better. ????

HOW TO MAKE CHOCOLATE CHIP OATMEAL BARS

  1. Combine the all purpose flour, baking soda, and cinnamon in one bowl.
  2. In a different bowl, beat the butter and sugars together.
  3. Beat in the eggs and vanilla.
  4. Add in the dry ingredients.
  5. Stir in the chocolate chips and the oats.
  6. Bake in one pan, and enjoy!

Have I mentioned how much I love bar recipes? They are so much easier than cookies!

A stack of four Oatmeal Chocolate Chip Bars with square parchment paper pieces underneath each one. This most top bar on the stack has a small bite.

 

TIPS AND TRICKS FOR THESE CHOCOLATE CHIP OATMEAL BARS

  • Make sure your butter is room temperature. You should be able to push a finger in a little and dent it but not all the way through. Cut it up in one inch pieces and leave it on the counter for a half hour to make this happen sooner.
  • To measure the flour, scoop the flour into the measuring cup and level it off. This will help you avoid over measuring the flour.
  • Use room temperature eggs. To make this happen quickly, put the eggs in luke warm water for a few minutes.
  • Make sure your baking soda is fresh by adding a little to some vinegar and making sure it bubbles right away.
overhead view of chocolate chip oatmeal bar

MORE GREAT COOKIE BAR RECIPES

stack of chocolate chip oatmeal bar recipe
stack of the best oatmeal chocolate chip bars
4.79 from 93 votes

Oatmeal Chocolate Chip Bars

Serves: 24 bars
(tap # to scale)
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
These Oatmeal Chocolate Chip Bars are such an easy delicious recipe!  Chewy, full of chocolate chips, and buttery soft, these chocolate chip cookie bars are the best dessert!  Like thick and chewy Oatmeal Chocolate Chip Cookies but so much easier!

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 14 tablespoons unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick cook oats (old fashioned oats will work here as well)
  • 1 cup milk chocolate chips

Instructions

  • Preheat your oven to 350 degrees and lightly spray a 9 x 13 inch pan with cooking spray.
  • In a medium bowl whisk together the all purpose flour, baking soda, salt, and cinnamon.
  • In a large bowl, beat together the butter and sugar until light and fluffy.
  • Beat in the eggs on at a time and then the vanilla extract.
  • Add the dry ingredients. Beat on low until integrated, then increase the speed until the dry ingredients are just combined.
  • Gently stir in the oats and the chocolate chips.  Press the batter into the prepared baking dish.
  • Bake for 25 minutes or until the edges are golden brown.  Allow the bars to cool, then cut and enjoy. Store in an airtight container for up to two weeks.
Serving: 1bar Calories: 221kcal (11%) Carbohydrates: 30g (10%) Protein: 3g (6%) Fat: 11g (17%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 31mg (10%) Sodium: 103mg (4%) Potassium: 89mg (3%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 224IU (4%) Vitamin C: 0.003mg Calcium: 24mg (2%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
stack of the best oatmeal chocolate chip bars

did you make this

Oatmeal Chocolate Chip Bars

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. RA says

    14 Tablespoons of butter? Is that correct?

    • Lisa Longley says

      Sure is!

  2. Vicki says

    Where is the rest of the recipe , it is not complete . Please

    • Lisa Longley says

      It looks like my blog ate the last few steps! Thank you for telling me. They are back now.

  3. chenelle shoaf says

    5 stars
    Thank you so much for this idea. One of the things that endear me to chocolate chip bars is my love for chocolate. I know it comes with lots of goodies but I genuinely love it and will go after any recipe that makes it easy for me to prepare it for different tastes.

  4. Jackie says

    Thèse turned out very very dry! Very disappointed. They are crumbling.

    • Lisa Longley says

      I’m really sorry to hear that Jackie! Without me being in the kitchen with you it’s hard to know what went wrong. Scooping the flour into the measuring cup and leveling off vs. scooping right from the container can make a big difference. If you scoop right from the container it can add too much flour and that makes a huge difference. Also, ovens can vary. If they were baked too long, that can make a big difference. You want to pull them out right when the begin to brown at the edges. I’ve made this recipe so many times, and it turns out irresistible for me every time, I’m so sorry it didn’t turn out that way for you.

    • Jenna Richardson says

      With nearly a cup and a half of butter, I cannot fathom how this would turn out dry. Giving the amount in strictly tablespoons caused me to pause. A bit different.

    • Jenna says

      Scratch my poor measurement earlier. With a cup plus three-fourths cup of butter, I cannot fathom how this wòuld turn out dry.

      • Sarah says

        14 Tbsp of butter is less than 1 cup. 1 cup would be 16 Tbsp

  5. Lanetra says

    5 stars
    I just made these and they are amazing! All of my kids enjoyed them and asked me to never let the supply run out. Thanks for the recipe, it will be a new go to for my house.

    • Lisa Longley says

      I’m so glad you liked it!

  6. Kayley says

    5 stars
    Thanks so much for sharing this recipe!! I just made them this afternoon for an after school snack for my kiddos. They all loved these so much. :) We will be making these again. So so good!!!

    • Lisa Longley says

      I’m so happy you like them!

  7. Dana says

    Many thanks for sharing, been making these on a weekly basis since I found the recipe. Any tips on how to spread these without making a mess? I end up using my hands every time to spread and they get a tad sticky. I do use oil instead of butter, could that be the reason? Thanks

    • Lisa Longley says

      I’m so happy you like this one, I love it too. I would suggest either using wax paper to push it down into the pan or spray your hands with cooking spray before!

  8. Carol Sowerby says

    5 stars
    Just made these, great recipe, only moan …..wish you would present recipes in metric for us across the pond !!!!!!

    • Lisa Longley says

      It’s on my list Carol!

  9. Jim Brooks says

    I had just discovered that if you used wet measure cup it will be dry. So make sure you use a dry measure cup.
    first one dry second one perfect.

  10. Kinga Hustiker says

    5 stars
    I just tried the cookies, they were fantastic. The recipe is super easy and quick. I used three different chocolate (because neither of them was enough), and i’ve used 200 g butter, but the dough was still perfect.

    • Lisa Longley says

      So glad to hear you liked it!

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