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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. 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…
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. ๐
Did you use unsalted butter?
Yes! Usually When baking you always use unsalted butter, unless otherwise specified. The salt reacts with the baking soda, so you donโt want to use too much salt by using salted butter. Best of luck!
I am making these now! I threw in some peanut butter chips, with milk chocolate chips! Can’t wait for to taste them!!!
I bake for more than 20 minutes the center is always raw. I have a brand new oven, itโs been checked for temperature, I end up having to bake these more than 30 minutes..
Great recipe, though, just needs baking tweaks! THANK YOU FOR SHARING!
Do you have a conventional bake option? It will bake evenly and I do find that at times you can go a little less or have to go a little more in time
These are the best oatmeal bars I have ever tasted, so moist and the kids really love them. This one is a keeper.
I tried these and they turned out scrumptious. I used semi-sweet chocolate chips with a handful of butterscotch chips. I had to bake them 5 to 7 minutes longer. When they were still a bit warm, I put holes in it and then uses caramel sauce drizzles over the top to soak into the holes. My husband raved all night about how delicious they are.
Patricia,
Wow! What a great idea! Thanks for sharing it with us.
Best,
~Jamie
These sound great but I want to make regualar cookies instead of bar cookies. Do I need to adjust the recipe at all?
Hi Gina,
I would suggest this recipe for Oatmeal Chocolate Chip Cookies…https://jamiecooksitup.net/2010/07/oatmeal-chocolate-chip-cookies/
Best of luck!
~Jamie
I have made these oatmeal bars to many times to count and they are always a hit and turn out delicious every. Single. Time. I substitute coconut sugar and add unsweetened coconut. I always use dark choc chips as well. The dough has always been more gooey for me, but come out awesome every time. They are so good right out of the oven, but I actually prefer them a day later once they have settled.
Just made the recipe tonight. My dough was sticky and definitely thought initially too much butter (2 1/2 sticks equals 1 1/4 cups). I added some coconut flakes to one half and baked it for 25 minuets using my conventional bake feature. Texture was right on point and the cocunut added a great touch!
Brining it to work for weekly snack day tomorrow:)
delicious! i substituted butter with apple sauce.