Soft and Chewy Chocolate Chip Oatmeal Cookie Bars are loaded with old-fashioned oats and semi-sweet chocolate chips. It's the classic chocolate chip oatmeal cookie but with half of the steps and all of the flavor!
Why you'll love this recipe
I won't even lie- cookies are my least favorite sweet to bake. The first batch is always too hard, the second one is too soft- but if I'm lucky, the last one is always perfect. And let's not forget how much time it takes to scoop and roll them all.
Screw all that! These Chocolate Chip Oatmeal Cookie Bars are quick, easy, and efficient! But most importantly, they are heavenly. These bars are so soft and so chewy- you'll never want to scoop another cookie again!
Do you love cookie bars as much as I do? Check out my favorite Monster Cookie Bars!
You'll only need a few simple ingredients for this recipe. There's a huge chance most of this stuff is already in your pantry! Here's what you'll need:
- Butter. I use unsalted. If you use salted, you may want to add less salt. Whichever butter you use, make sure it's softened!
- Shortening. A mixture of shortening and butter create tall and chewy cookie bars!
- Brown sugar. Both light and dark brown sugar will work well in this recipe. I use whichever one I have in the cupboard, so this time I used light.
- Sugar. White granulated sugar was used in this recipe but cane sugar will also work well.
- Eggs. You'll need two large ones!
- Honey. You can use two teaspoons of vanilla extract instead of honey.
- Salt. Nothing fancy- it's just regular table salt.
- Baking soda. Make sure it's a fresh box!
- Baking powder. Make sure this one is fresh too!
- Flour. I use all-purpose.
- Old-fashioned oats. I have not tried this recipe with any other type of oat.
- Chocolate chips. I use semi-sweet, but you can use milk chocolate or a combination of both.
Shortening has a higher melting point than butter, so it creates cookies that are softer and rise better. As you saw from the ingredient list, I like to use half shortening and half butter. This makes the cookie bars tall and chewy with a subtle hint of butter, instead of thick, condensed, and flat.
I also do this half and half combo with the most delicious Old Fashioned Snickerdoodles.
Begin this recipe by preheating your oven to 350 degrees Fahrenheit. Grease a 9x13 pan with cooking spray and set it aside.
In a large mixing bowl, cream together the softened butter, shortening, brown sugar, and sugar. Add the eggs one at a time and beat after each addition. Mix in the honey.
In a separate mixing bowl, combine the dry ingredients: salt, baking soda, baking powder, flour, and old-fashioned oats.
Add the dry ingredients to the creamed mixture and stir until mostly combined. Add the chocolate chips and finish combining together.
Press the batter into the greased 9x13 pan. Bake the cookie bars for 18 to 20 minutes at 350 degrees F, or until they are golden brown. Be careful not to overbake! The edges will be set but the center will still be fairly soft, just like when baking cookies.
Let the bars cool completely before cutting them into 24 squares.
Swap out the honey for 2 teaspoons of vanilla extract.
Tips & tricks
Carefully measure the flour. Fluff up the flour in the bag or container. Spoon the flour into the measuring cup and level it out with the back of a knife. Do not scoop directly from the bag or container. Too much flour will equal dry and less flavorful bars.
Make sure the butter is at room temperature. Creaming the shortening, sugars, and butter will be a lot easier if the butter is soft.
Avoid over-mixing. When adding the dry mixture to the creamed mixture (Step 5 in the recipe card below), mix it until it's about halfway combined, add the chocolate chips, and continue mixing until the batter has fully come together.
- Hand Mixer. This will be the easiest way to cream together the butter, sugars, and shortening. A stand mixer can also be used.
- 9x13 Cake Pan. This recipe could also be halved and made in a 9x9 or a brownie pan.
- Two Large Mixing Bowls. This set is perfect for all of your baking needs!
Store these cookie bars on the counter in an airtight container for up to 5 days. My favorite way to store these bars is in the refrigerator (store for up to a week). When these bars are chilled, they're extra chewy and delicious- I literally can't get enough!
More baked desserts
- Cherry Pie Bars
- Strawberry Cheesecake Puff Pastry
- Old-Fashioned Snickerdoodles
- Strawberry Crunch Jell-O Cupcakes
- Apple Cinnamon Cookie Cups
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Chocolate Chip Oatmeal Cookie Bars
- ½ c butter softened
- ½ c shortening
- 1 c brown sugar packed
- ½ c sugar
- 2 eggs
- 2 tablespoon honey
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ c flour
- 2 ½ c old-fashioned oats
- 1 c chocolate chips semi-sweet or milk chocolate
- Preheat your oven to 350° F. Grease a 9 x 13 pan with cooking spray. Set aside.
- In a large mixing bowl, cream together the softened butter, shortening, brown sugar, and sugar.
- Add the eggs one at a time and beat after each addition. Mix in the honey.
- In a separate mixing bowl, combine the salt, baking soda, baking powder, flour, and old-fashioned oats.
- Add the dry ingredients to the creamed mixture and stir until mostly combined. Stir in the chocolate chips.
- Press into the prepared 9 x 13 pan and bake for 20 to 25 minutes or until golden brown.
- Let cool completely before cutting into 24 squares.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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