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Chewy Chocolate Chip Oatmeal Bars and 17 Chocolate Chip Recipes for National Chocolate Chip Day

Chewy Chocolate Chip Oatmeal Bars and 17 Chocolate Chip Recipes for National Chocolate Chip Day
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Oatmeal Chocolate Chip Cookies are a favorite of mine. The combination of the hearty oats mixed with sweet milk chocolate leaves me a bit weak in the knees, I have to admit.  I have been using my moms classic recipe for years (see it here). I love it to the moon and back, not just because the cookies are soft, moist and delightful but because my mom made them a lot when I was a kid…and what can I say other than she is super amazing and wonderful and they remind me of her. There you have it.

I have been on a search lately for a bar version of this recipe, because who doesn’t love the ease of making a whole pan of cookies without all the individual scooping and baking and tending, yes? This particular recipe I brought along to share with you today, is crazy good guys. CCRRRRRazy, truly. The bars are super moist, buttery, loaded with oats, chocolate and sweet wonderment.

They would be fabulous to pack in lunches, to take to a picnic, to make for a sunday night treat, as a gift for your neighbor or school teacher…or any other event you can possibly dream of.

They are dreamy, after all.

Hope some of you get a chance to make them! Chewy Chocolate Chip Oatmeal Bars Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 2 C flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt and 1/2 tsp cinnamon. Toss them together with a fork to combine.

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3. Grab 2 1/2 cups Old Fashioned Oats and add them to the mixing bowl.

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4. Add 1 1/2 C brown sugar and toss everything together to mix.

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5. Melt 1 1/4 C butter and pour it into the bowl. Mix for one minute.
6. Add 2 eggs and 1 Tb vanilla.

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7. Mix until the dough has combined. It will be crumbly.

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8. Add 2 1/2 C chocolate chips. I used milk chocolate, but semi sweet, butterscotch or cinnamon chips would also be fabulous.

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Mix the chips in.

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9. Spray a 9×13 pan with cooking spray and press the dough into it.

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10. Bake for 20 minutes. Stick a butter knife or toothpick into the center. When it comes out clean the bars are done. Don’t worry if they look a little bit underdone. They should. :) This will help them stay nice and moist.

Chewy Chocolate Chip Oatmeal Bars from Jamie Cooks It Up!

10. Allow them to cool completely and then cut into bars, or eat them warm from the pan. Whatever suits your fancy.

Here’s the handy printable…

Chewy Chocolate Chip Oatmeal Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 16 bars

Ingredients

2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips

Instructions

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 2 C flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt and 1/2 tsp cinnamon. Toss them together with a fork to combine.
3. Grab 2 1/2 cups Old Fashioned Oats and add them to the mixing bowl.
4. Add 1 1/2 C brown sugar and toss everything together to mix.
5. Melt 1 1/4 C butter and pour it into the bowl. Mix for one minute.
6. Add 2 eggs and 1 Tb vanilla.
7. Mix until the dough has combined. It will be crumbly.
8. Add 2 1/2 C chocolate chips. I used milk chocolate, but semi sweet, butterscotch or cinnamon chips would also be fabulous. Mix the chips in.
9. Spray a 9x13 pan with cooking spray and press the dough into it.
10. Bake for 20 minutes. Stick a butter knife or toothpick into the center. When it comes out clean the bars are done. Don't worry if they look a little bit underdone. They should. :) This will help them stay nice and moist.
11. Allow them to cool completely and then cut into bars, or eat them warm from the pan...whatever suits your fancy.
http://jamiecooksitup.net/2015/05/chewy-chocolate-chip-oatmeal-bars-and-17-chocolate-chip-recipes-for-national-chocolate-chip-day/

Recipe adapted from Buns in My Oven

17 Tasty Chocolate Chip Recipes_edited-1

Today is national Chocolate Chip Day! To celebrate several of my food blogging friends and I have joined forces to bring you 17 Chocolate Chip recipes. They look fantastic, don’t they! Here are the links to the pictured recipes…

 Gluten Free Cookie Dough Blizzard from Tried and Tasty
Chocolate Chip Bundt Cake from Creations by Kara
Chocolate Chip Cookie Dough Cupcakes from Cupcake Diaries
Light Berry Dark Chocolate Cheesecake Bars from Happy Food Healthy Life
Vanishing Oatmeal Chocolate Chip Cookies from Real Mom Kitchen
Chocolate Chip Bagels from Ashlee Marie Cakes
Butter Pecan Chocolate Chip Cookies from Butter with a Side of Bread
Chocolate Chip Cookie Dough Ice Cream from Like Mother Like Daughter

A few more chocolate chip recipes from Jamie Cooks It Up!, to bring the grand total to 17.

Chocolate Chip Pancakes
Chewy Chocolate Chip Cookie Bars
Chili’s Chocolate Chip Paradise Pie
Chocolate Chip Cookie Smore Bars
Easy Caramel Smore Bars
Oreo Turtle Bars
Magic Seven Layer Bars
Mint and Chocolate Chip Cupcakes

Have a great day, all. Thanks so much for dropping by. :)

 



Post a comment!

40 Comments

  1. 1
    Melissa B
    May 15, 2015 at 2:34 pm

    I love chocolate chip cookie recipes! All of these sound delicious!

  2. 2
    May 16, 2015 at 4:37 pm

    Oatmeal and chocolate is a favorite combo of mine- these look great!

  3. 3
    May 16, 2015 at 7:46 pm

    My oatmeal chocolate chip cookies are my favorite too! these bars look absolutely amazing

  4. 4
    May 17, 2015 at 10:16 am

    Hey! I am hosting a $100 Visionworks giveaway and would love if you would stop by my blog and enter! Giveaway ends tomorrow!
    -beautyguide101.blogspot.com

  5. 5
    Nicole Mathews
    May 17, 2015 at 3:43 pm

    I am actually making these right now because they look delicious. The dough was crumbly until I added the egg and vanilla. Now it is all wet and sticky. Any suggestions?

    • 6
      Jamie
      May 26, 2015 at 7:15 am

      Hey Nicole,
      I would imagine they still turned out great. Did you end up baking them, and how were they?
      ~Jamie

  6. 7
    May 18, 2015 at 8:23 am

    These look amazing Jamie! SO making these soon!

  7. 8
    Suzanne
    May 20, 2015 at 11:34 am

    I have the same question as Nicole. After adding the eggs and vanilla, the mixture is wet and sticky, not crumbly as the recipe says. Does it really need 1 1/4 cup melted butter?

    • 9
      Jamie
      May 26, 2015 at 7:13 am

      Suzanne,
      Yes, 1 1/4 C melted butter is needed. Not sure why your dough was sticky. I made these again yesterday and my dough was crumbly. Did you end up baking them, and how did they turn out?
      ~Jamie

  8. 10
    Suzanne
    May 29, 2015 at 4:52 pm

    Although my dough was sticky after adding the egg and vanilla, you’re right, that amount of melted butter is needed. Yes, I baked them and they were wonderful! I’ll cheerfully put up with sticky dough for this scrumptiousness!

    • 11
      Jamie
      June 2, 2015 at 10:02 am

      Suzanne,
      So glad! I made them again the other day and my dough was crumbly…so curious as to the reason some of you are getting sticky dough. Crazy. However, they seem to be turning out well for everyone, which is what matters in the end, yes?
      Thanks for taking the time to report back.
      All the best,
      ~Jamie

  9. 12
    Heidi
    June 1, 2015 at 11:06 am

    Hi Jamie- These bars turned out very yummy! My dough was also very wet and sticky after adding the eggs and vanilla. I also needed to bake them about 10 minutes longer until my toothpick came out clean in the middle. I tried one after they had cooled for an hour and I was worried they were too cakey, maybe I overcooked. However, by the next day after they completely cooled they were chewy and so yummy. Thank you!

    • 13
      Jamie
      June 2, 2015 at 9:58 am

      Heidi,
      Great to hear! Thanks for your feedback. :)
      All the best,
      ~Jamie

  10. 14
    Emily
    June 4, 2015 at 9:46 am

    Would love to make these today but I only have semi-sweet chips. Do you think they would be ok or not sweet enough? Thanks!

    • 15
      Emily
      June 5, 2015 at 12:06 pm

      Nevermind… I see in the recipe it says other chips would be fine. =) New mom brain… exhaustion…

  11. 16
    Becca
    July 3, 2015 at 2:26 pm

    Hi! My dough was really sticky too but I’m relieved to read others had the same thing happen. I kept re reading the ingredients to make sure it really was 2 1/2 sticks of butter (1 1/4 cup)! Can’t wait to try them! Thanks!

  12. 17
    Laine roddick
    July 12, 2015 at 10:03 am

    I just made these bars and my dough was very sticky too. Also would 1/2 the salt next time

  13. 18
    maggie a
    August 1, 2015 at 6:41 pm

    I just made these today bc I ws in need of a sweet fix. OMG delicious. Really a hit with the whole family. My batter was sticky as well, but who cares. These will be made again! Yumm!

  14. 19
    Samantha
    August 6, 2015 at 1:21 pm

    Can you use instant oats or must it be old fashioned?

  15. 20
    Lisa M.
    September 22, 2015 at 2:57 pm

    I was just coming to check the comments about that issue! My dough was also wet and sticky, not even a little crumbly. The cookies were delicious though! My guess is it’s the type of oats people are using. Did you use old-fashioned or quick oats in your recipe? Quick oats absorb the liquid immediately and get softer. FYI I used quick oats and got wet, sticky dough. I’ll have to try it again with the old-fashioned and see if I get a different result.

  16. 21
    Rachael
    December 10, 2015 at 2:00 am

    I made these today, and my dough was definitely wet and sticky, not crumbly at all. Followed the recipe exactly. I used old fashioned oats, not instant. I baked them and they seem a bit greasy after cooling like there’s too much butter. Not very cakey. I think next time I would either cut the butter (2 1/2 sticks is a lot!) or up the oatmeal to 3 cups.

  17. 22
    Jillian
    December 21, 2015 at 3:42 pm

    I didn’t read the comments before I started the recipe. I was relieved to find out that others had sticky wet dough when they were finished too and it still turned out okay. I couldn’t wait to try it, although it’s not complete cool yet, and it tastes delicious! My finished product definitely doesn’t look like the picture through…. it’s much more smooth on top and probably is a little cake-ier.

  18. 23
    Jamie
    January 2, 2016 at 1:31 am

    is this 350 degrees farenheit? In New Zealand we use celsius and i really want to make this bar tomorrow!

  19. 24
    Rebecca
    January 15, 2016 at 1:22 pm

    Hello! I’m making these now and they were crumbly till I used my hand mixer, to add the wet ingredients. Then they were sticky. But turned out fine.

  20. 25
    Heather
    January 18, 2016 at 8:29 am

    can I use minute oats?

    These sound delicious and I want to make them but all I have is minute oats.

    • 26
      Jamie
      January 19, 2016 at 6:52 am

      Heather,
      Yes, you can use quick oats, but I would suggest adding about 1 Tb more than the recipe calls for. Best of luck to you!
      ~Jamie

  21. 27
    Rita Countegan
    January 30, 2016 at 5:33 pm

    Can you freeze them, it is such a large batter I would like to have some later.

  22. 28
    Lis
    February 2, 2016 at 11:45 am

    Has anyone tried using steel cut oats? That’s all I have on hand and these look so yummy. Of course, these are the quick cooking ones too. Thanks for any suggestions!

  23. 29
    Sue
    February 7, 2016 at 2:19 pm

    THis look divine but I only have margarine. Have you tried it with that.

  24. 30
    Sue
    February 7, 2016 at 2:52 pm

    Skip that last comment I ran to my neighbours to get the butter, just going in the oven now.

  25. 31
    Chelsea
    February 8, 2016 at 10:31 am

    I made these last nights but cut the butter down. I just have to confirm is it One and a quarter cup of butter? 1 stick of butter is 1/2 cup right? So is that 2 and 1/2 sticks of butter? That just didn’t sound right. I only used 2 sticks of butter and that seemed like plenty. If I make it again I will probably only use 1 1/2 sticks. Or up the oats like someone else suggested.
    Either way it was a hit last night at our superbowl party.

  26. 32
    Maca
    February 10, 2016 at 8:11 am

    I would love to make these cookies, just curious about one thing. Since having WLS my body can’t handle sugar very well anymore.. Can I substitute the sugar with something else? (I don’t like banana’s or dates) or maybe just use less?

  27. 33
    Tester
    February 10, 2016 at 2:57 pm

    My dough was sticky too.

  28. 34
    Shauna
    February 17, 2016 at 3:28 pm

    I came online to check the comments because my dough was also sticky. I am so grateful to all you who posted about sticky dough! Mine are baking now and looking yummy despite the difference in dough texture! I also wanted to thank Jamie for including the measurements in the actual recipe instructions. So nice not to have to glance up above the directions to remember the measurements! Thank you!

  29. 35
    March 1, 2016 at 2:50 pm

    I am making these to night with butterscotch chips! I can’t wait

  30. 36
    Kate
    March 3, 2016 at 12:32 pm

    Can this same recipe be used to make cookies instead of bars?

  31. 37
    March 5, 2016 at 5:24 pm

    I just made these today since it’s gloomy out and I needed some chocolate! I added a packet of vanilla pudding to my batch to make them especially ooey gooey!

  32. 38
    Paula
    March 14, 2016 at 5:08 pm

    I cut the butter to a stick and a half (3/4 cup) and they came out delicious. Cutting the butter didnt seem to affect the outcome. Also added a cup of pecans because I love nuts in my desserts.

  33. 39
    Jaime
    June 1, 2016 at 9:14 am

    I tinkered with the method a bit, creaming the butter (vegan margarine) and sugar together, then adding the eggs and vanilla, followed by the dry ingredients. My dough was sticky too, closer to regular cookie dough. I baked them for an extra 7 minutes, and they came out PERFECTLY. Thanks for the recipe, Jamie. I had a thought on the dough texture. The difference people get in the dough could be due to the humidity level in different climates; Utah seems drier than many other places and might make for a more crumbly dough. It also may have to do with how people measure the flour (scooped/packed into a cup, sifted into a cup, or weighed). It makes a big difference!

    • 40
      Jamie
      June 2, 2016 at 7:45 am

      Jaime,
      Thanks for your great comment! I appreciate you testing the recipe and leaving your feedback. :) So glad they turned out well for you!
      All the best,
      ~Jamie

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