Chocolate Chip Oat Bars are thick, chewy, and full of warm oatmeal flavor. They capture everything you love about an oatmeal cookie in an easier, bake-in-a-pan format—perfect for busy days, lunch boxes, potlucks, or care packages.
Why you’ll love this recipe
- These bars taste just like chewy oatmeal chocolate chip cookies but are quicker to make.
- Easy to prepare and bake in a single pan.
- Sturdy enough for lunch boxes, bake sales, or shipping in care packages.
The foundation is essentially oatmeal cookie dough pressed into a pan for a convenient bar. Old fashioned rolled oats give more chew and pronounced oat flavor, while quick-cooking oats yield a softer, less textured bar that stays tender a bit longer. Generous chocolate chips ensure a bit of chocolate in every bite.
Make a batch for school snacks, potlucks, or a simple homemade gift. These bars hold up well and travel nicely when prepared and packed thoughtfully.
Ingredients
Instructions
This overview summarizes the method. The full, detailed recipe measurements and steps follow in the recipe card below.
- Cream butter and sugars until light and fluffy.
- Mix in eggs, milk, and vanilla, then add the dry ingredients to form dough.
- Stir in oats and chocolate chips, press the mixture into a prepared pan.
- Bake about 30 minutes until golden; cool completely before cutting.
Storage
Store bars at room temperature in an airtight container for up to 7 days.
For longer shipping times or hot weather, consider vacuum sealing or substituting shortening for butter to improve stability.
Tips
- Either light or dark brown sugar works; dark brown adds deeper molasses flavor.
- Swap semi-sweet chips for chocolate chunks, white chocolate, butterscotch, peanut butter chips, or M&M’s.
- To make fruit bars, replace chips with raisins, craisins, or chopped dates and add 1 teaspoon cinnamon.
- Use shortening instead of butter for safer shipping in hot climates.
- Quick-cook oats yield softer bars with less texture; old-fashioned rolled oats give more chew and oat flavor.
- For longer storage or shipping, leave the bars uncut and wrap the whole pan—the intact rectangle retains moisture better than individually wrapped pieces.
Frequently asked questions
Old fashioned rolled oats are whole oat groats steamed briefly and rolled flat; they keep more texture after baking. Quick cook oats are thinner, more processed, and break down faster during baking, producing softer bars with less chew.
Lining the pan with parchment makes it easy to lift the bars out for cutting. Nonstick spray works too, but you’ll likely need to cut the bars in the pan.
Related Recipes
Chewy Granola Bars are a no-bake option that adapts well to favorite flavors and makes a great grab-and-go snack.
Biscoff Oatmeal Cookies pair spiced cookie butter with warm oats for a chewy, caramel-forward cookie.
Butterscotch Oatmeal Cookies combine warm oats with rich butterscotch for an indulgent treat.
Oatmeal Fruit Bars are packed with dried fruit and dipped in chocolate for a chewy, satisfying snack.
Hobnobs are a classic British oat cookie that pairs perfectly with tea or coffee.
Cinnamon Oat Flour Cookies offer buttery, cinnamon-forward flavor reminiscent of cinnamon toast.
Butterscotch Oatmeal Bars are chewy oat dessert bars topped with a crunchy oatmeal cookie layer.
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Chocolate Chip Oat Bars
Ingredients
- 1 cup butter or shortening
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- 2 tablespoons milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups quick cook oats or old fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
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Preheat oven to 375 degrees F. Spray a 13″ x 9″ baking pan with nonstick cooking spray, then line with parchment paper, leaving an overhang to lift the bars out of the pan.
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In the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar for about 3 minutes or until fluffy.
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Mix in the eggs, milk, and vanilla.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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Add the dry ingredients to the mixer and mix just until combined.
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Stir in the oats and chocolate chips.
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Press the dough evenly into the prepared pan.
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Bake for about 30 minutes or until light golden brown.
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Remove from the oven and allow to cool completely in the pan.
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Run a butter knife around the sides of the pan, then use the parchment overhang to lift the bars onto a cutting board. Cut into bars.
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Store at room temperature in an airtight container for up to 7 days.
Notes
- Use shortening instead of butter for safer hot-weather shipping.
- Quick oats produce softer, less textured bars; old-fashioned oats yield chewier bars with more oat flavor.
- For longer storage or shipping, do not cut the bars. Wrapping the entire pan preserves moisture and prevents drying during transit.
Packing tips
- Double-wrap bars individually or in pairs in plastic wrap before placing in airtight containers or zip-top bags.
- For extended shipping, leave the whole rectangle uncut and wrap the entire pan to maintain moisture.
Nutrition
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Carbohydrates: 41g
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Protein: 4g
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Fat: 16g
First Published: June 28, 2015. Last Updated: January 12, 2024. Updated for additional information, improved photos, and better reader experience.