Name: Chocolate Chip Oatmeal Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 bars
Cuisine: American

Knead Some Sweets Verified

January 30, 2026

These easy-to-make buttery Chocolate Chip Oatmeal Cookie Bars are soft, flavorful, and full of melty chocolate chips!

Chocolate Chip Oatmeal Cookie Bars cover

From the Cook

1/9

Chocolate Chip Oatmeal Cookie Bars

Knead Some Sweets Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Preheat the oven to 350℉. Grease a 9X9-inch baking pan with non-stick cooking spray or butter or line with parchment paper.

In a large bowl, stir together the melted butter, sugar, brown sugar, egg, and vanilla until fully incorporated. Add the flour, oats, baking powder, and salt and stir just until no streaks of flour remain. Fold in the chocolate chips.

Spread the batter into the prepared baking pan, spreading it well into the corners of the pan and smoothing the top as best as you can. Bake in the preheated oven for 25-30 minutes or until lightly golden. Let cool at least slightly before serving. Serve as is or with ice cream or whipped cream. Enjoy!

Smart Nutrition

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Tips & Tricks (5)

Butter Temperature Trick 🧈
Use room temperature butter that's softened but not melted to ensure the perfect cookie bar texture and even mixing.
Oat Texture Secret 🥣
Pulse half the rolled oats in a food processor to create a more cohesive texture that helps bind the bars together while maintaining some whole oat crunch.
Chocolate Chip Distribution Magic 🍫
Toss chocolate chips in a light dusting of flour before adding to the batter to prevent them from sinking and ensure even distribution throughout the bars.
Pan Lining Pro Technique 📏
Create an overhanging parchment paper sling in your baking pan to easily lift and cut perfectly clean cookie bar squares after baking.
Moisture-Locking Hack 💧
Remove bars from the oven when the edges are set but the center is still slightly soft to ensure maximum moisture and a tender, chewy texture.