These irresistible oatmeal cookie bars bring together the classic comfort of homemade cookies with the convenience of a quick-bake bar format. Ready in just 45 minutes, they’re the perfect treat for busy bakers who want that fresh-from-the-oven goodness without spending hours in the kitchen.
Each chewy, golden square delivers the perfect balance of wholesome oats and sweet indulgence, making them ideal for lunch boxes, afternoon snacks, or satisfying late-night cravings.
Essential Ingredients
- Butter: 1 cup at room temperature for better mixing
- Sugars: 1 cup brown sugar (packed) and 1/2 cup granulated for perfect sweetness
- Eggs: 2 large eggs for binding and structure
- Vanilla Extract: 2 teaspoons for aromatic flavor
- Dry Mix: 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon each of baking soda and powder
- Oats: 2 cups old-fashioned rolled oats for hearty texture
- Chocolate Chips: 2 cups of your preferred variety
Step-by-Step Instructions
- Prep Work: Heat oven to 350°F and prepare your 9×13 pan with cooking spray or parchment
- Cream Base: Beat butter and both sugars until light and fluffy
- Wet Ingredients: Mix in eggs one at a time, then add vanilla until well combined
- Dry Mixture: Combine all dry ingredients in a separate bowl
- Final Mix: Gently incorporate dry ingredients into wet mixture, then fold in chocolate chips
- Baking: Spread evenly in pan and bake 25-30 minutes until golden brown
- Finishing Touch: Let cool completely before cutting into squares
Storage Tips
These yummy oatmeal cookie bars stay fresh for up to 5 days when stored in an airtight container at room temperature. Pop a piece of bread in the container to keep them extra soft!
You can also freeze them for up to 3 months – just wrap them well in plastic wrap and place in a freezer bag. Let them thaw at room temperature when you’re ready to enjoy them again.
Variations
Want to mix things up? Try swapping the chocolate chips for butterscotch chips, white chocolate, or dried cranberries.
You can even go nuts by adding 1 cup of chopped walnuts or pecans! For a fun twist, drizzle the cooled bars with melted chocolate or sprinkle some sea salt on top before baking for that sweet-and-salty magic.
Serving Suggestions
These bars are perfect for any occasion! Pack them in lunch boxes, serve them at bake sales, or bring them to potlucks. For an extra special treat, warm them up for 10-15 seconds in the microwave and serve with a cold glass of milk.
They also make a great base for ice cream sundaes – just top a warm bar with vanilla ice cream and a drizzle of chocolate sauce!
Quick Tips
Make sure your butter is truly at room temperature for the best texture. If your dough seems too sticky, pop it in the fridge for 15 minutes before pressing it into the pan. Use the back of a spatula or measuring cup to press the dough evenly into the corners.
And remember – these bars will continue to set as they cool, so don’t worry if they seem a bit soft when they first come out of the oven!
Oatmeal Cookie Bars
Equipment
- 9×13 inch baking pan
- Large mixing bowl
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 cups chocolate chips semi-sweet, milk chocolate, or a little of both
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
- In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
- Add the eggs one at a time, mixing after each addition. Add the vanilla.
- In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.
- Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.
- Press into prepared pan and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
