These chocolate chunk oatmeal cookie bars are soft and chewy with deep brown sugar, decadent chopped chocolate, and old-fashioned oats.
Looking for an easy and delicious cookie to make for friends and family?
These chocolate chunk oatmeal cookie bars are perfect for any time! Dinner party? Check. Birthday party? Check. Breakfast? Check!
They’re full of chewy, old-fashioned oats, delicious chopped chocolate, sweet brown sugar, and yummy butter. What’s not to love?
And they’re so easy to whip together with a spoon, there’s no need to drag out the stand mixer on this one.
This recipe is foolproof, so it’s also a great way to get the little ones to help, too!
Trust me, these cookie bars are going to be your new favorite chocolate treat!
Ingredients for chocolate chunk oatmeal cookie bars
- Butter – This is the fat of choice for our chocolate chunk oatmeal cookie bars, to add moisture and delicious buttery flavor.
- Brown sugar – Brown sugar will add sweetness and a deep molasses flavor.
- Eggs – Eggs will help emulsify the ingredients in our batter.
- All-purpose flour – AP Flour is a common baking ingredient that will help hold the batter together.
- Old-fashioned oats – This will help pull the cookie together and bring a delicious chewy texture to the cookie bars.
- Baking soda – This will help our oatmeal bars stay fluffy and not become dense and hard.
- Chopped chocolate – Arguably my favorite part of these, delicious chocolatey chunks that will add lots of yummy chocolate flavor!
- Vanilla extract – Vanilla extract will add a subtle, sweet vanilla flavor.
What kind of oats should I use?
I’ve used old-fashioned oats here because they have a great chewy texture and cook fairly quickly.
You could use quick-cooking oats, but you wouldn’t have the same delightful chewy texture in the end.
I wouldn’t recommend steel-cut oats, because those are too dense and hard, and would not be pleasant to chew through in these cookie bars.
Different types of chocolate
My favorite chocolate to use is semi-sweet because it contains no more than 50% sugar, so it’s the perfect balance of sweet and dark.
But if you prefer all dark, or all milk chocolate, absolutely go for it!
You don’t have to stop at chopped chocolate, you can add any of these fantastic sweets to our oatmeal cookie bars:
- Reese’s pieces
- Dried cranberries
- Toffee bits
- Butterscotch chips
- Nuts (walnuts, pecans, peanuts)
Storage and leftovers
Any leftover chocolate chunk oatmeal cookie bars can be stored in an airtight container and left on the counter for up to 2 days.
More cookie recipes
- Looking for something decadent? Try my Homemade Girl Scout Cookies Samoas Bars
- Craving something sweet? Try my Brown Butter Peanut Butter Cookies
- Need something chocolatey? Try my Chocolate Mint Cookies with Dark Chocolate Mint Chips
- Love all things pumpkin? Try my Pumpkin Cookies with Brown Butter Icing
- 12 tablespoons unsalted butter, softened
- 1-1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups old fashioned oats
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 2 cups chocolate chunks
- Flakey sea salt, optional
- Preheat your oven to 350 degrees F and line a quarter sheet pan with parchment paper or spray it with nonstick baking spray. This recipe can also be made in a 9x13 cake pan but a quarter sheet pan is just the right height!
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 1 minute.
- Next, add the eggs and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Next, add the oats, flour, and baking soda. Mix on low speed, just until combined.
- Finally, add the chocolate chunks and fold them into the dough.
- Transfer the dough to the prepared pan and spread it into a smooth, even layer.
- Bake for 28-30 minutes, or until the bars are golden brown around the edges and fully set in the center.
- Allow the cookie bars to cool completely in the pan. Then, remove them to a cutting board and slice them into your desired size.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 202mgCarbohydrates: 48gFiber: 2gSugar: 30gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.