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Chewy Oatmeal Chocolate Chip Cookie Bars Recipe

These oatmeal chocolate chip cookie bars are thick, chewy and nearly gooey in the center, loaded with chocolate chips. They’re quick to make and perfect when you want an easy, irresistible treat. Stack of 3 oatmeal chocolate chip cookie bars

If you enjoy extra-thick oatmeal chocolate chip cookies but don’t want to wait for dough to chill, these cookie bars are ideal. They combine brown sugar, cinnamon and vanilla for warmth and depth, while rolled oats add texture and plenty of chocolate chips make every bite decadent.

I love this recipe because the bars stay on the gooey side without any sticky handling. They’re easy to prepare and reliably delicious.

Making Oatmeal Chocolate Chip Cookie Bars

These bars are simple to assemble and were developed specifically for a chewy, slightly gooey bar rather than dropped cookies. Cookies typically need enough flour to hold shape; by making a sheet-pan-style bar, you can reduce the flour relative to the fat and eggs to keep the center soft without the worry of spreading thin.

  1. Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper with an overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar and 1/2 cup granulated sugar until smooth, about 2 minutes. This recipe uses softened butter for the best texture.
  3. Beat in 2 large eggs, plus 1 additional large egg yolk, and 1 tablespoon vanilla extract. The extra yolk adds chewiness; the mixture should be creamy and even.
  4. Mix in 1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. If you prefer, whisk the dry ingredients first, but it’s optional here.
  5. Stir in 2 cups rolled oats (I used large old-fashioned oats). The batter will be sticky; you can fold the oats by hand or mix at low speed.
  6. Fold in about 1 1/3 cups chocolate chips by hand so they stay intact and evenly distributed.
  7. Spoon the dough into the prepared pan and spread it into an even layer.
  8. Bake for about 25–30 minutes, until the top is golden and the edges are starting to pull away from the pan. If the edges are golden but the center is still pale, continue baking a few more minutes.

Allow the bars to cool in the pan for at least 1 hour before slicing—this helps them set so they won’t fall apart while still remaining gooey and chewy with melted chocolate.

Oatmeal chocolate chip cookie bar broken in half with glass of milk

Why you’ll love these cookie bars:

  • Thick and chewy with an almost gooey center
  • No dough-chill required, so they’re faster than many cookie recipes
  • Easy to pack with extra chocolate chips for maximum indulgence

Plate of gooey oatmeal chocolate chip cookie bars

Oatmeal Chocolate Chip Cookie Bars

Thick, chewy oatmeal chocolate chip bars with gooey centers and lots of chocolate chips. Simple and quick—no chilling required.

Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Servings: 15 large bars

Equipment

  • 9×13 inch (23 x 33 cm) baking pan

Ingredients

  • 1 cup unsalted butter (226 g), softened
  • 1 cup brown sugar (210 g), light or dark
  • 1/2 cup granulated sugar (100 g)
  • 2 large eggs
  • 1 large egg yolk (additional)
  • 1 tablespoon vanilla extract (15 ml)
  • 1 2/3 cups all-purpose flour (209 g)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rolled oats (180 g), large old-fashioned or quick oats
  • 1 1/3 cups chocolate chips (240 g), your favorite variety

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9×13 inch pan or line it with parchment paper, leaving an overhang.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until creamed.
  3. Add the 2 eggs, the extra egg yolk, and vanilla. Beat until uniform and creamy.
  4. Mix in the flour, cinnamon, baking soda and salt. If needed, sift the dry ingredients before adding. Start the mixer low and increase to medium until combined.
  5. Stir in the oats until incorporated.
  6. Fold in the chocolate chips by hand.
  7. Spread the batter evenly into the prepared pan.
  8. Bake in the center of the oven for 25–30 minutes, until the top is golden and beginning to pull away from the pan edges.
  9. Cool in the pan at least 1 hour before slicing.

Notes

  1. Pan sizes: To halve the recipe, use an 8×8 inch pan; bake 20–25 minutes for a thinner bar.
  2. Oats: Large rolled oats give more texture, but quick oats also work.
  3. Optional add-ins: Try 1/2 cup shredded coconut or extra nuts if desired.
  4. Storage: Store cooled bars in an airtight container at room temperature up to 4 days or in the fridge up to 6 days. Freeze wrapped bars up to 2 months; thaw overnight in the fridge.
  5. Nutrition: Estimated per bar if cut into 15 pieces.

Nutrition (per serving, estimated)

Calories: 378 kcal • Carbohydrates: 50 g • Protein: 5 g • Fat: 18 g • Saturated Fat: 11 g • Sugar: 31 g