Oatmeal Chocolate Chip Cookie Bars

oatmeal chocolate chip bars on parchment paper

These oatmeal chocolate chip cookie bars are a thick and chewy delicious treat.

Soft, chewy oatmeal cookie bars loaded with old-fashioned rolled oats and bittersweet chocolate chips! A tasty treat that will keep them coming back for more.

oatmeal chocolate chip bars on parchment paper

Cookie bars are so easy to whip up in a flash, right? They are also perfect for any gathering or get-together because they can serve a crowd.

  • Old-fashioned oats
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Kosher salt
  • Unsalted butter
  • Dark brown sugar
  • Granulated white sugar
  • Creamy peanut butter
  • Eggs, room temperature
  • Pure vanilla extract
  • Bittersweet chocolate chips
cookie dough in a metal mixing bowl

Preheat the oven to 350 degrees F.

Line a 9×13 metal baking dish with parchment paper, leaving an extra overhang on the sides to use as a sling after baking.

In a medium-size bowl whisk together 2 cups old-fashioned oats, all-purpose flour, baking soda, baking powder, and salt. Set aside.

In a large bowl beat the softened butter, brown sugar, and granulated sugar at medium speed until creamy and fluffy, about 3 to 5 minutes.

Add the creamy peanut butter and beat until combined.

Add the eggs and vanilla extract beating until combined.

Gradually add the dry ingredients to the butter mixture, beating until just combined.

Stir in 8 ounces of chocolate chips. Reserve 2 ounces for the top.

oatmeal chocolate chip cookie bar dough in a parchment lined baking pan

Spread the cookie dough evenly in the prepared baking pan. Sprinkle the top with the remaining 1/4 cup of oats and the remaining 2 ounces of chocolate chips. Doing this extra step just makes the bars prettier. The chips and oats sprinkled over the top won’t melt or sink into the dough.

Bake for 25 to 30 minutes until golden brown on the edges.

Place on a wire rack to cool completely. At least 2 hours up to overnight. I like to leave them until the chocolate chips are set up.

oatmeal chocolate chip bars on parchment paper

Using the parchment handles lift the bars out of the pan to a cutting board. Cut into 24 bars and serve.

oatmeal chocolate chip bars on parchment paper
oatmeal chocolate chip bars on parchment paper
Print Recipe
No ratings yet

Oatmeal Chocolate Chip Cookie Bars Recipe

Soft, chewy oatmeal cookie bars loaded with old-fashioned rolled oats and bittersweet chocolate chips! A tasty treat that will keep them coming back for more.
Prep Time15 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: bars, chocolate chip, cookie, oatmeal
Servings: 24
Calories: 320kcal
Author: DSTR

Ingredients

  • 2 1/4 cups Old-fashioned oats, divided
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup Unsalted butter, softened
  • 1 cup Dark brown sugar, firmly packed
  • 1/2 cup Granulated sugar
  • 1 cup Creamy peanut butter
  • 2 large Eggs, room temperature
  • 2 tsp Vanilla extract
  • 10 oz Bittersweet chocolate chips, divided (or semi-sweet)

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a 9×13 metal baking dish with parchment paper, leaving extra overhang on the sides to use as a sling after baking.
  • In a medium-size bowl whisk together 2 cups old-fashioned oats, all-purpose flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl beat the softened butter with the dark brown sugar and granulated sugar at medium speed until creamy and fluffy, about 3 to 5 minutes.
  • Add the creamy peanut butter and beat until combined.
  • Add the eggs and vanilla extract beating until combined.
  • Gradually add the flour mixture to the butter mixture, beating until just combined.
  • Stir in 8 ounces of the chocolate chips. Reserving 2 ounces for the top.
  • Spread the cookie dough evenly in the prepared baking dish. Sprinkle the top with the remaining 1/4 cup of oats and the remaining 2 ounces of chocolate chips.
  • Bake for 25 to 30 minutes until golden brown on the edges.
  • Place on a wire rack to cool completely. At least 2 hours up to overnight. I like to leave them until the chocolate chips set up. Using the parchment handles lift the bars out of the pan to a cutting board. Cut into 24 bars and serve.

Nutrition

Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 281mg | Potassium: 221mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Share With Your Friends And Family!

Leave a Reply

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