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 23 votes
These Gooey Chocolate Oatmeal Bars and DANGEROUS to have around!
Oatmeal Chocolate Chip Bars
Prep Time
10 mins
Cook Time
40 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
Calories: 221 kcal
Author: Amanda Rettke
  • 1 cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • cups 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, 30 to 40 minutes. (It shouldn't giggle too much)

  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!

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  • 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.

  • Chanda says:

    This is a wonderful recipe. I doubled it for my sons birthday. Everyone raved about how delicious they were. Thank you so much!

  • Lolly says:

    I’m going to see my granddaughters for the 1st time since the pandemic. I will bake them up when I get there and re mind them how much they have missed their “Amma”. ❤️

  • Sonja says:

    I followed this recipe as is. My family was asking for cookies (I’d rather make cakes. :D) and I was asking oatmeal or chocolate chip? and this popped across my facebook feed. I thought, why not? Oh. My. This are perfect cookie texture in a bar. I didn’t think that was possible. My cookie loving fiends who prefer straight up cookies to bars and always resist my efforts to go the easy bar route were all very pleased with these and gave them a thumb’s up. I *did* find it difficult to spread that first layer of batter, but, ultimately, it was worth it.

    One son has suggested raisins and one son has suggested pecans. Advice on how to proceed with these adjustments? I’m hesitant to alter perfection . . .

  • David says:

    Looks great. I’m dieting. How many calories per serving.

    • Elizabeth Keeney says:

      Hi, David! I work with iambaker and am happy to help with questions. If the bars are cut into 24 bars, each one is approximately 221 calories. Have a wonderful day!

  • MicheleI EVERSON says:

    Made these way way under cooked, baked for 25 mins.but were crumbs on top gushy on inside. Want ti share with friends at park but not I can.
    Very disappointed

    • Elizabeth Keeney says:

      Hi, Michele! I work with iambaker and am happy to help with comments. Ovens definitely can vary as much as 50 degrees when it comes to the displayed temperature. You can use an oven thermometer to check for temperature accuracy. I hope this helps, and have a great day!

  • Karen says:

    I made these yesterday with the addition of chopped walnuts & no middle layer of chips. They are delicious!

  • Deborah says:

    These are great. Added cranberries and walnuts with semi sweet chocolate. Spread Carmel with milk chocolate in center. Yum!

  • Christine Williams says:

    Going to try to make with gluten free flour
    They look delicious.

  • Angel says:

    Everything look so good i am going to be trying alot of these.

  • Jean ray says:

    These are very similar to one of my all time favorite recipes, commonly known as chocolate revel bars. Main difference is that this recipe does not mix the chocolate chips with sweetened condensed milk. I’ve tried a few variations-butterscotch chips, toffee, etc. Now I’ll have to try this!

  • rose says:

    Would love to make this in a sprinform pan. Will 8 or 9″ pan work if I halve the ingredients?

  • Kathy says:

    Can I substitute dark chocolate for milk chocolate?

    • Amanda Rettke says:


  • Kathy says:

    These are the very very best bar cookies I’ve ever made. The texture is out of this world. I cannot have chocolate so I did not make layers and I used a cup of Reese’s Pieces and a cup of peanut butter morsels stirred into the batter. After eating these, I do not know if I can ever bring myself to make any other cookie…thank you very much for sharing this recipe!

  • Carrie says:

    These are delicious! I baked for 25 minutes, came out nice and gooey. I did add 3/4 cup chopped walnuts to the dry mix. Otherwise, I did not change a thing. It took a little work getting the cookie mixture pressed because it’s so thick. Thank you for a great recipe.

  • Beth Storm says:

    After reading the comments about how many had a hard time spreading the dough, I braced myself for trying to come up with a strategy. Well, I had absolutely no problem at all. I’m guessing because I use duck eggs!
    Anyways, I baked the bars for 30 minutes and they turned out beautiful. Only trouble I had was waiting for the bars to cool and ended up cutting a piece after almost 10 minutes. Needless to say, the warm bars and a cold glass of milk were superb!

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    Brand new recipes that people find kinda acceptable.