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–+ servings
Square image of Oatmeal chocolate chip cookie bars cut into squares on parchment lined cutting board.
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Oatmeal Chocolate Chip Cookie Bars

These oatmeal chocolate chip cookie bars are soft, chewy, and made in one bowl with pantry staples. Baked in a single pan, they’re an easy dessert with melty chocolate, hearty oats, and golden edges — perfect when you want something warm from the oven without the fuss.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 16 servings
Calories: 247kcal
Author: Stephanie Wilson

Ingredients

  • ¾ cup butter melted
  • 1 ¼ cups packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup old fashioned oats
  • ¾ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 325℉. Lightly grease a 9×9-inch square baking pan with parchment paper and set aside.
  • Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl and let cool for 5 minutes.
  • In a large bowl, mix the melted butter, brown sugar and granulated sugar until smooth. Stir in the egg and vanilla until combined.
  • Add the flour, baking powder, soda, and salt. Stir until just combined, don’t over-mix. Fold in the oats and chocolate chips.
  • Press the dough into the prepared pan and spread it to the edges. You can use your fingers to lightly press the dough into the corners of the pan to make sure the dough is even.
  • Bake for 25 to 35 minutes or until the bars are set and golden brown. Don’t over-bake the bars; they will continue setting up as they cool.
  • Remove from the oven and sprinkle with flaky sea salt. Let the bars cool before cutting into squares.

Notes

  1. Pan size matters. A 9×9-inch pan creates thick, chewy cookie bars. Using a larger pan will result in thinner bars that bake more quickly.
  2. Avoid overbaking. The edges should be lightly golden and the center just set when you remove the pan from the oven. The bars will continue to firm up as they cool.
  3. Optional flavor upgrade. For a deeper, nuttier flavor, you may brown the butter before mixing. Let it cool slightly before adding the sugars. This step is optional but adds wonderful richness.
  4. Use old-fashioned oats. Old-fashioned oats provide the best chewy texture. Quick oats can be used in a pinch but will produce softer bars.
  5. Let the bars cool completely. Cooling fully before slicing helps create clean edges and prevents the bars from crumbling.
  6. Finish with flaky salt. A light sprinkle of flaky sea salt after baking enhances the sweetness and brings out the chocolate flavor.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 212mg | Fiber: 1g | Sugar: 22g