These tremendous simple oatmeal chocolate chip cookie bars are tender, chewy, and so scrumptious! The right quick repair for any cookie craving!

There may be completely nothing higher than an ooey, gooey, heat cookie bar resplendent with a wholesome quantity of chocolate chips. This oatmeal chocolate chip cookie bar is one among my all-time favorites!

To stage up the deliciousness of those bars, strive browning the butter. (Let it cool barely earlier than utilizing.) It’s possible you’ll by no means return.

Suggestions for Doubling the Recipe

Press the dough right into a 9X13-inch baking pan and bake. However maintain an in depth eye on the bars and don’t over bake. They’re finest below baked only a tad.

A double batch of those bars might be baked in a half sheet pan (about 11X17-inches or so).

Opposite to well-liked perception, a doubled batch doesn’t want double the baking time. In actual fact, I’ve even discovered that baking a double batch in a bigger pan might even want much less time.

Freezing and Storing Cookie Bars

These oatmeal chocolate chip cookie bars are clearly fairly tasty heat or at room temperature the day they’re made.

Nevertheless, they retailer splendidly nicely and might be made forward of time. The baked and cooled cookie bars might be frozen for a number of months. I pop the baked and cooled squares in freezer-safe resealable baggage or shallow tupperware-type containers.

In addition they maintain nicely within the fridge for two to three days. Freshen them up with a 5 half of second stint within the microwave. Or eat them chilly. Scrumptious both manner.

Oatmeal Chocolate Chip Cookie Bars

Yield: 24 Bars (9X13-inch pan)

Prep Time: 20 minutes minutes

Prepare dinner Time: 20 minutes minutes

Whole Time: 40 minutes minutes

• ¾ cup (170 g) butter, melted
• ½ cup (106 g) granulated sugar
• ½ cup (106 g) calmly packed brown sugar
• 1 giant egg
• 1 giant egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups (213 g) all-purpose flour
• 1 cup (100 g) fast oats or old school rolled oats
• 2 cups (340 g) chocolate chips or chocolate chunks

• Preheat oven to 350 levels F. Evenly grease a 9X13-inch baking pan with cooking spray or line with parchment and calmly grease parchment and put aside.

• In a big bowl, add the butter, granulated sugar, brown sugar, egg, egg yolk, vanilla, baking soda and salt, and blend by hand or with an electrical mixer till well-combined.

• Add the flour, oats and chocolate chips and blend till evenly mixed.

• Press the batter evenly within the ready pan and bake for 18-20 minutes. Do not over bake! These bars are finest below baked only a tiny bit.

Butter: to take it up a notch, strive browning the butter first. Superb! Additionally, I at all times use salted butter.
Doubling: this recipe doubles nice to slot in a half sheet pan (11X17-inch rimmed baking sheet).
Replace: the unique bar recipe posted in 2008 referred to as for 1 3/four cups flour, however I’ve lengthy since reduce the flour quantity again to 1 half of cups for softer, chewier bars. 

Serving: 1 Bar, Energy: 185kcal, Carbohydrates: 24g, Protein: 2g, Fats: 9g, Saturated Fats: 6g, Ldl cholesterol: 33mg, Sodium: 129mg, Fiber: 1g, Sugar: 14g

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Recipe Supply: from Mel’s Kitchen Cafe

Recipe initially printed June 2008; up to date March 2024 with new photographs, recipe notes, and adjustments.