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–+ servings
Close up square image of bars stacked on top of one another.
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Chocolate Chip Oatmeal Bars

Breakfast, snack or dessert, these Chocolate Chip Oatmeal Bars are soft, flavorful and perfect for parties, the family and so much more.
Prep Time15 minutes
Cook Time20 minutes
Cool Time:15 minutes
Total Time50 minutes
Course: Bars, Dessert
Cuisine: American
Servings: 24
Calories: 215kcal
Author: Tornadough Alli

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups oats quick or old fashioned, see notes for the difference
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups chocolate chips your favorite
  • ¾ cup salted butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350 degrees F and line a 9x13-inch metal baking dish with parchment, leaving a slight overhang on 2 sides.
  • In a mixing bowl, whisk together the flour, oats, baking soda, cinnamon, baking powder, salt, and chocolate chips.
  • In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and both sugars together for 3 minutes, scraping down the sides at least once.
  • Add the eggs and vanilla and beat until well combined.
  • Add the dry ingredients and mix until just combined.
  • Press into the prepared baking dish as evenly as you can.
  • Bake for about 20-22 minutes. Don’t overbake or the bars will be dry instead of soft. You know they are done when the tops are a light golden brown and the center looks mostly set.
  • Remove from the oven and place the whole pan on a wire cooling rack.
  • Let them cool for at least 15 minutes before slicing.

Notes

  1. Use your favorite chocolate chip for this, semi sweet, milk or dark.
  2. You can use quick cooking or old fashioned oats for this recipe. Quick is a softer bar (this is what we used) and old fashioned will result in a chewier bar.
  3. We like to pull out at the 20 minute mark because they will still be slightly gooey.
  4. Make sure you let cool at least 15 minutes before cutting.
  5. You can simply spray the baking dish with cooking spray instead of lining with parchment paper. Having parchment paper just helps you get the bars out easier and slice easier. 
  6. If you use unsalted butter, increase the salt to ¾ teaspoon.
  7. You can double this recipe and make a large batch in an 11x17 rimmed baking sheet. The baking time will be slightly longer. You can also half the recipe and bake in an 8x8 baking dish. The baking time will be slightly less. 
  8. You can cut these bars larger if you wish.

Nutrition

Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 133mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg