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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. 🙂
These are fantastic. I halved the recipe and used a 9X9 pan. They came out perfect!
my dough was sticky…in the oven now…it is possible the melted butter was too hot and melted the brown sugar…
I have made these bars several times, SIX times. I think. And the base recipe is fairly good but there few things that were driving me nuts about them. The dough is pretty wet. By the time the center gets done baking (clean toithpick) the outside gets way done and you have about 1-2 inches of the outer rim that is crunchy cookie like and is completely different consistency from the much softer and gooier center. Some of that was helped by lining the pan with parchment. But still needs tweaking.
I ended up reducing the butter to 1 cup instead of 1-1/2. Also changed 1/2 cup of the brown sugar to white. The dough was much less soupy and baked in about 25 minutes. They were chewier and because the cooking time was shorter the outside was not overdone like I kept getting in the original.
For kicks I like to drizzle a tad of melted caramel on top.
My ovens are brand new and I recently had them calibrated to make sure they were good to go.
“Soupy” wasn’t a good description. I can’t figure out how to edit my comments. But a little too loose and sticky is probably better.
i want to bake them but it doesent say how long or the temp.
Disappointed…mine are not chewy..crumbly & bit dry. I think too much oats? And Only baked 20 mins. Oh well.
Tried this recipe yesterday. Wet sticky dough not crumbly like so so many stated above. Used the correct oats. Followed the correct order of adding ingredients. I had to cook the bars an additional 8 minutes. They turned out delicious thankfully! Not sure if the ingredient amount for the flour and oats needs to be altered to get the crumbly effect?
My Hubby’s favourite cookie is an oatmeal chocolate chip from a restaurant in a state we don’t live in anymore. So for Valentine’s Day thought I’d try a batch for him and bring some in to the office. Dough was not crumbly or dry. So quick and easy!!! The house smells amazing and taste test…thumbs up!! Happy Hubby!! Thanks for sharing!!!
How is this recipe if you substitute shortening?