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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! 
Let me show you how to make it happen…
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 9×13 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.
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…
Ingredients
Instructions
Recipe adapted from Buns in My Oven
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. 🙂
Mine was sticky as well after I added the eggs and butter. I’m glad I read the comments to find out I wasn’t the only one. Putting them in the over now.
These are super delicious! I made them gluten free, with 1 1/2 cups oat flour and 1/2 cup sorghum flour, plus 2 teaspoons xantham gum. The texture is wonderful. They are chewy, moist and perfectly delicious. I baked them for 20 minutes and they turned out darker than pictured, but I’m sure that’s because of the different flours.
These are the best oatmeal chocolate chip bars ever!! They are so easy to make and so thick, chewy and delicious!! I added another 1/2 cup of oats to make it 3 cups, but that’s because we love that oaty flavor. Baked for 30 minutes and it was perfect. Can’t wait to make these again and again. Thank you for this wonderful recipe!!
delicious! I just made a half recipe and we are loving them. Thanks for the good recipe!
Made these last night and they were amazing and just what I was craving. Mine dough was crumby and I used butter flavored crisco instead of butter. They fell apart last night as I ate one warm but today they are perfect texture and still amazing. I have to be careful with these as I’m diabetic.
Stephanie,
So happy you enjoyed them! Thanks for letting me know
~Jamie
These were delicious! Only next time I make them I would cut some of the butter because I felt like they were a little greasy. Could probably go with just one cup or even 3/4 of a cup.
Hi there. I tried baking these today but I ended up needing to bake them a lot longer than 20 minutes. At 20 minutes they were very gooey still. I used a 9 x 13 glass pan and I have a thermometer in my oven. Seems like I had to bake them for 40-45 mins. Just curious if you used a convection oven…
Hi Tina,
Yes, I do have a convection oven which may have been the discrepancy in the time difference. Did they still turn out well?
~Jamie