Chocolate Chunk Oatmeal Cookie Bars

If you’re craving a treat that combines the hearty chew of oats with the melty goodness of chocolate, these Chocolate Chunk Oatmeal Cookie Bars are exactly what you need. Perfectly soft yet slightly crispy on the edges, they deliver all the comfort of a classic oatmeal cookie in an easy-to-slice bar form. Whether you’re packing snacks for the week, bringing something to a potluck, or simply indulging in a sweet moment at home, these bars never fail to satisfy. Ready in less than an hour and packed with simple ingredients, they’re a delicious reminder that the best desserts don’t have to be complicated.

Why It Works Every Time

What makes these Chocolate Chunk Oatmeal Cookie Bars stand out is their perfect balance of texture and flavor. The old fashioned oats provide a chewy, wholesome bite that contrasts beautifully with the soft, buttery cookie base. Brown sugar adds a subtle caramel undertone, while the chocolate chunks offer bursts of rich sweetness that melt in your mouth. Baking soda ensures a tender crumb with a slight lift, so the bars remain soft and moist rather than dry or crumbly. A sprinkle of flakey sea salt on top enhances the chocolate and rounds out the flavor, making each bite irresistible. Plus, the bars are baked in a single pan, making cleanup a breeze. This recipe consistently delivers a crowd-pleasing treat that’s both nostalgic and fresh.

The Ingredient Lineup

• 12 tablespoons unsalted butter, softened – the rich, creamy base that keeps the bars moist and tender.
• 1-1/2 cups brown sugar, packed – adds sweetness and a hint of molasses for depth.
• 2 large eggs – bind everything together and contribute to the soft texture.
• 2 teaspoons pure vanilla extract – enhances the overall flavor with warm, aromatic notes.
• 2 cups old fashioned oats – the heart of the bars, providing chewiness and a wholesome texture.
• 1-1/2 cups all-purpose flour – gives structure and body to the bars.
• 1-1/2 teaspoons baking soda – leavens slightly to keep the bars light and tender.
• 2 cups chocolate chunks – generously stud the bars with melty, rich chocolate.
• Flakey sea salt, optional – a finishing touch that balances sweetness and enhances flavor complexity.

Toolbox for This Recipe

• 9×13-inch baking pan: Perfect for baking and slicing the bars evenly.
• Mixing bowls: One large bowl for wet ingredients and another for dry.
• Hand mixer or stand mixer: Makes creaming butter and sugar quick and effortless.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula: Ideal for folding in oats and chocolate chunks without overmixing.
• Cooling rack: Allows cookies bars to cool evenly after baking.

Make Chocolate Chunk Oatmeal Cookie Bars: A Simple Method

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or line it with parchment paper, leaving some overhang for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until the mixture is fluffy and light in color. This usually takes about 2-3 minutes.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Step 5: Fold in Oats and Chocolate Chunks

Gently fold in the old fashioned oats and chocolate chunks with a spatula, being careful not to overmix which could make the bars tough.

Step 6: Bake

Spread the batter evenly into the prepared pan, smoothing the top with a spatula. If you like, sprinkle flakey sea salt on top for an extra flavor pop. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 7: Cool and Slice

Allow the cookie bars to cool completely in the pan on a cooling rack. Once cool, lift the bars out using the parchment overhang and slice into squares or rectangles. Enjoy!

Healthier Substitutions

• Swap all-purpose flour for whole wheat flour for added fiber and nutrients.
• Replace brown sugar with coconut sugar or date sugar for a lower glycemic index alternative.
• Use dark chocolate chunks (70% cacao or higher) to reduce added sugars and enhance antioxidants.
• Try substituting half the butter with unsweetened applesauce to lower fat content, though texture will be a bit different.
• Incorporate ground flaxseed or chia seeds for a nutrient boost without altering flavor.

What Could Go Wrong

• Dry or crumbly bars: This usually happens if the butter isn’t softened enough or if overbaking occurs. Make sure to check the bars a few minutes before the timer goes off.
• Uneven baking: Using a heavy, light-colored baking pan can help distribute heat more evenly. Rotate the pan halfway through baking if your oven tends to have hot spots.
• Chocolate chunks sinking: To prevent this, toss the chunks in a small amount of flour before folding into the batter.
• Bars too dense: Overmixing the flour can develop too much gluten, resulting in dense bars. Mix just until combined.

Save It for Later

These cookie bars store beautifully! Keep them in an airtight container at room temperature for up to 5 days—perfect for quick snacks or lunchbox treats. For longer storage, freeze the bars in an airtight container or wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge or at room temperature before serving. You can also warm individual bars for 10 seconds in the microwave for that freshly baked feel.

Common Questions

Can I use quick oats instead of old fashioned oats?

Yes, but keep in mind quick oats have a finer texture and absorb more moisture, which may result in softer, less chewy bars. For the ideal texture, old fashioned oats are best.

What type of chocolate chunks work best?

Use high-quality semi-sweet or milk chocolate chunks for melty pockets of sweetness. You can also experiment with dark chocolate, white chocolate, or even a mix for variety.

Can I make these bars gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure your baking soda is gluten-free as well.

How do I make these bars more chewy?

To enhance chewiness, you can add an extra 1/4 cup of brown sugar or use a mix of brown and white sugar. Also, slightly underbaking the bars keeps them moist and chewy.

Don’t Miss These

• Best Oatmeal Chocolate Chip Cookies – A classic cookie recipe with a chewy texture and gooey chocolate chips.
• Chewy Oatmeal Raisin Cookies by Sally’s Baking Addiction – A wholesome twist with juicy raisins.
• One-Bowl Oatmeal Cookies from Minimalist Baker – Simple, quick, and delicious with minimal effort.
• Baked Oatmeal with Berries – For a healthy breakfast option featuring oats.

Save & Share

If you loved these Chocolate Chunk Oatmeal Cookie Bars, be sure to bookmark this recipe for easy access whenever a sweet craving strikes. Share it with friends and family who appreciate a homemade treat that’s both comforting and delicious. Whether you post a photo on social media or send the recipe directly, spreading the joy of baking is always a good idea. Don’t forget to tag your creations to inspire others to make their own batch!

These Chocolate Chunk Oatmeal Cookie Bars are a must-try for anyone who loves a hearty, chocolate-studded dessert that’s easy to make and even easier to enjoy. The blend of oats, buttery sweetness, and rich chocolate creates a perfect harmony of flavors and textures that’s sure to become a favorite in your baking rotation. Whip these up today and experience the cozy satisfaction that only a homemade cookie bar can bring!

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