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Chocolate Chip Oatmeal Cookie Bars

Chocolate chip oatmeal cookie bars with thick, chewy texture and melty chocolate—baked until golden at the edges and just set in the center. Melted butter and packed brown sugar create a caramel-like richness, while old-fashioned oats keep every bite hearty.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip oatmeal cookie bars
  • 1 cup unsalted butter Melted
  • 1 cup brown sugar Packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2.5 cup old-fashioned oats
  • 1.5 cup semi-sweet chocolate chips Divided: use 1 1/4 cups in the batter, reserve for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then line a 9x13-inch pan with parchment so the bars lift out cleanly.
Make the cookie bar dough
  1. Whisk the melted butter and both sugars until smooth, then whisk in the eggs and vanilla until glossy.
  2. Stir in the flour, baking soda, cinnamon, and salt, then fold in the oats and 1 1/4 cups of the chocolate chips.
Bake
  1. Press the dough evenly into the prepared pan and top with the remaining chocolate chips.
  2. Bake for 22-25 minutes until golden at the edges and just set in the center, with a lightly firm surface when tapped.
Cool and cut
  1. Cool completely before cutting into bars so the center sets and the chocolate stays thick and chewy.

Notes

For thicker, chewy bars, press the dough firmly into the pan before baking and avoid underbaking—look for golden edges and a center that’s just set. Store covered at room temperature for up to 3 days or refrigerate for up to 7 days; freeze baked bars up to 2 months. For a nut-free, dairy-free swap, replace butter with a 1:1 dairy-free baking stick and use dairy-free chocolate chips (texture may be slightly softer).