This post may contain affiliate links. Please read our disclosure policy.
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. ๐ 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…
Chewy Chocolate Chip Oatmeal 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. ๐ 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.
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. ๐
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!
I am making these to night with butterscotch chips! I can’t wait
Can this same recipe be used to make cookies instead of bars?
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!
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.
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!
Jaime,
Thanks for your great comment! I appreciate you testing the recipe and leaving your feedback. ๐ So glad they turned out well for you!
All the best,
~Jamie