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Chocolate Chip Oatmeal Cookie Bars

Chocolate chip oatmeal cookie bars bake in a 9x13-inch pan until the edges are golden and the center looks set. Rolled oats and semisweet chocolate chips give these soft, chewy bars plenty of texture.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup flour all-purpose
  • 2 cup rolled oats old-fashioned
  • 1 tsp baking soda
  • 1 tsp salt kosher
  • 1 cup butter unsalted, softened
  • 1 cup brown sugar light, packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup chocolate chips semisweet

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking pan.
  2. Whisk the flour, oats, baking soda, and salt together in a medium bowl.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla.
  5. Add the flour mixture and mix just until combined, then fold in the chocolate chips.
  6. Press the dough evenly into the prepared pan and bake for 25 to 30 minutes, until the edges are golden and the center looks set.
  7. Cool completely in the pan, about 1 hour, before cutting into bars.

Notes

For neat cuts, let the bars cool completely before slicing. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes, for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free baking flour and certified gluten-free oats.