Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars are the chewiest and softest cookie bars ever. They are bursting with chocolate flavor, have the best texture from the oats, and are super easy to make!

I am a cookie bar... fiend. These Chewy M&M Cookie Bars are BY FAR the most popular recipe on my blog because they are so soft, moist, and have the perfect crunch from the M&Ms. I also love these Lemon Cookie Bars because they are sooo refreshing! Check out these Funfetti Cookie Bars for a super fun and sprinkle-filled cookie bar!

Why You'll Love These Cookie Bars

• super quick and easy preparation

• soft, chewy, and fudgy texture

• simple to make ahead and freeze

• perfect for all gatherings all year around

Ingredients

• Unsalted Butter: You'll need room temperature butter sticks for this recipe! If you need to use salted butter, decrease the salt to ¼ teaspoon.
• Light Brown Sugar & Granulated Sugar: Together, both light brown sugar and granulated sugar create soft, chewy, and sweet cookie bars.
• Vanilla Extract: Pure vanilla extract rounds out the flavor of the bars.
• Eggs: 3 large eggs at room temperature contribute to structure and chewiness.
• All Purpose Flour: Regular, plain, all purpose flour that is measured properly using a kitchen scale or through the spoon and level method creates soft bars.
• Old Fashioned Oats: Rolled or old fashioned oats are the best to use in this recipe and create a perfect texture!
• Corn Starch: Corn starch is the secret ingredient for an ultra soft and chewy texture.
• Baking Soda: Baking soda is the leavening agent that helps these bars rise in the oven. DO NOT substitute with baking powder.
• Salt: Salt brings out sweetness and enhances flavor.
• Chocolate Chips: A combination of mini and regular chocolate chips of all different flavors creates depth in the bars, but whatever you have and whatever you like will work great!

Step by Step Process

STEP 1: Preheat your oven to 325 degrees Fahrenheit. Then, line a 9×13 inch baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.

STEP 2: In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth.

STEP 3: Add vanilla extract to the batter before adding the eggs one at a time until combined throughout.

STEP 4: Slowly, add the all purpose flour, old fashioned rolled oats, corn starch, baking soda, and salt into the dough. Mix on low speed, and only mix until the dry ingredients are incorporated.

STEP 5: Add chocolate chips to the batter and mix until combined. Batter will be thick but smooth.

STEP 6: Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Then, top the batter with additional chocolate chips as desired.

STEP 7: Bake for 35-45 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out with some crumbs and batter because the bars will continue to cook as they cool.

Frequently Asked Questions

Storing

These cookie bars should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them-

• at room temperature for up to 7 days
• in the freezer for up to 4 months

If you are baking these ahead and freezing, you can leave them out at room temperature or reheat them in the microwave until desired for an ooey gooey texture.

Expert Tips

• Room temperature butter is crucial for best results in this recipe. Simply leave your butter out 1-2 hours before baking. If you forget, cut your butter into tablespoon slices. Then, place the pieces in the microwave for 10 seconds before flipping each piece over and microwaving for another 10 seconds.
• For soft and chewy cookie bars, use a measuring scale to measure 350g of flour exactly or by using a spoon to transfer flour from your container to your measuring cups before using a knife to sweep across the top and level it.
• Bake only until the top is golden brown in color and a toothpick inserted into the center comes out with some crumbs and batter. Overbaking will lead to dry bars.

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