Oatmeal Chocolate Chip Bars

filed under: Chocolate Cookies on November 15, 2015

Creating a delicious and perfect-from-the-oven Oatmeal Chocolate Chip Bar has never been easier! I love all things chocolate chips and bars and put together a list of my top 50 Cookie Recipes just for you!

Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars

Sometimes life just calls for ooey-gooey-falls-apart-in-your-mouth chocolate bars. I may be in the minority, but I tend to prefer a slightly under-done bar… one that is best eaten with a spoon. One that is amazing on its own but even better when friends and family can join together around the baking pan with a fork in hand. Have you ever done that? Just let the kids dig in with a fork? It is a bonified memory-maker… one of those things that the kids never forget and will definitely ask for again!

To achieve this ooey-gooey bar, bake for a few minutes less than the recipe suggests. Top with some vanilla ice cream and you have created a magical bar that everyone will love!

Oatmeal Chocolate Chip Bars Recipe


Rolled Oats vs. Quick Oats

I used Old-Fashioned oats in my recipe but you can certainly use Quick Oats. We love oatmeal so love the consistency, texture, and flavor that an old-fashioned rolled oat adds. Most people use quick oats and never notice the difference, though!

PRO TIP: Make sure your pan is prepared really well. I like to use baking spray for this specific recipe, but you can also use GOOP, or homemade pan release. If you are using GOOP, make sure to coat the sides of the pan as well.

Easy Oatmeal Chocolate Chip Bars

Homemade Chocolate Oatmeal Bars

This recipe comes together really quickly and is a super fun treat for after school, bake sale, or special event. I like to use good quality ingredients when I can, but I also like to clean out my pantry! 😂 I have made these with different chocolate morsels, quick oats, whole wheat flour, even all granulated sugar instead of brown sugar. They are a hit EVERY time no matter how we modify the recipe!


Ooey Gooey Oatmeal Chocolate Chip Bars

This is one of those classic recipes that you can modify to fit your tastes. Add raisins or walnuts or white chocolate…  even caramel or toffee! Make up a batch now, let the family dig in, then send the leftovers to school with the kids. I promise this will be one of the best things you will do today!

Whoops. I might have slightly undercooked this batch. #sorrynotsorry

Chocolate Chip Oatmeal Bars

Last time I made these bars they went for $5 each at the bake sale and SOLD OUT!

UPDATE: I made these for another charity event and packaged them the exact same way I did in this post for Fancy Christmas Cakes. (Except that I used white ribbon) They sold out FIRST!! One trick when packaging is to use very chilled bars. I simply cut the bars while they are still in the pan and then chilled them in the pan for about 2 hours in the refrigerator.

Another thing you can do is display them on a cake stand. Get them up higher than all the rest of the treats! Here are my tips for how to find and buy the PERFECT Cake Stand as well as where I store my cake stands! These tips work like a charm and who doesn’t love raising money for charity?

5 from 19 votes
These Gooey Chocolate Oatmeal Bars and DANGEROUS to have around!
Oatmeal Chocolate Chip Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Creating a delicious and perfect-from-the-oven Oatmeal Chocolate Chip Bar has never been easier!

Course: Dessert
Cuisine: American
Keyword: oatmeal chocolate chip bars
Servings: 24 bars
Author: Amanda Rettke
  • 1 cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 cup all-purpose flour
  • 2 cups rolled oats
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350°F (175 degrees C). Prepare a 9x13-inch baking pan with baking spray, parchment, or the butter/flour method.

  2. In the bowl of a stand mixer (can also use hand-held mixer) beat the butter, brown sugar, and white sugar until well mixed, about 3 minutes.
  3. Add in eggs one at a time, mixing well after each addition.
  4. With mixer on low, add in the vanilla extract.
  5. Remove bowl from stand mixer and add in salt, baking soda, baking powder, flour, rolled oats, plus semi-sweet chocolate chips.
  6. Stir by hand to moisten all ingredients.
  7. Spread 1/2 mixture into the prepared baking pan. Pour milk chocolate chips on top of mixture. Carefully press remaining cookie mixture on top of chocolate.
  8. Bake in the preheated oven until golden brown, 24 to 30 minutes.
  9. Let cool in the pan for about 5 minutes before cutting into bars.

Want to see how I organize my pantry to accommodate all these staples? Here is my Kitchen Pantry Before & After.

BAKE SALE APPROVED! These bars sell out fast and furious and cement you in AWESOME mom status!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Agatha says:

    So, I’ve made some version of these three times now. The only thing I’ve changed thus far is the mix-ins, which I always mix in and never spread between layers of batter. The first time I added regular semi-sweet chocolate chips and pecans. The next time–which I think was the most successful–I added butterscotch chips, coconut and pecans, and the final time I added toffee chips and pecans. I wanted to do a peanut butter chocolate chip version, but was afraid of adding peanut butter to a batter that is perfect without it, so I looked up another recipe that called for peanut butter and chocolate chips and it was far too dense and rich, so I’ll be coming back to this one and will probably try it adding peanut butter at some point–possibly cutting back slightly on the butter to account for the oil in peanut butter. And today, I’m going to do a version using half butter and half vegetable oil because I’m running short of butter and not ready for groceries. In the midst of Covid there is no more just running out for one or two items. At least for us.

    • Amanda Rettke says:

      Great feedback, Agatha! Love how you are perfecting the recipe to fit your tastes! 🙂

  • Agatha says:

    So, the half vegetable oil, half butter version turned out fine. I think they are a little more crumbly but only slight and it’s possible that some variation in baking time or temp affected that. Or just a faulty memory about the other batches. Hard to compare things that you baked weeks apart.

  • Agatha says:

    So, another variation. Used 1 stick butter, 1/4 c. coconut oil and 1/4 c. chunky almond butter. I also cut the sugar to 1 c. demerara sugar instead of combination of sugars. Added butterscotch chips and very toasted pecans. Another success. With every variation there are minor differences in texture but only very minor. Unfortunately because I tend to change more than one element I cannot say which change really created the difference. This version was slightly more oily than an all butter, full sugar version. Perhaps a few extra oats (1/4 c.?) would have been a good idea.

  • Jasmine says:

    Is it possible to completely substitute the butter for vegetable oil? Would I have to modify anything else? Thanks!

    • Elizabeth Keeney says:

      Hi, Jasmine! I work with iambaker and am happy to help with questions. We have not tried substituting oil for the butter, so I can’t say how it would affect the bars.

  • Bethany says:

    I made these last night. They are great! I don’t like changing recipes but I used what I had on hand. I used 1/2 cup vegan butter and 1/2 cup canola oil. I also only used enjoy life semi sweet chocolate chips due to a child with a dairy allergy. The only issue I had was with needing to bake them about 40 minutes because they were very jiggly in the middle even at 30.