The Best Oatmeal Chocolate Chip Cookie Bars

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The Best Oatmeal Chocolate Chip Cookie Bars get you even closer to cookie heaven with so much ease. These bars bring together all that is good about oatmeal cookies – in a simple, one-bowl, no-chill recipe. From first thought to having a bar of golden, oaty, chocolate-y goodness – it takes less than an hour, these are a great recipe to keep saved in your tab ready for when that “I want to bake but I don’t know what” thought comes to mind.

These bars are mega easy, and a great one to make with the kids. They store well and can be frozen, for moments when you fancy a treat! They are also great for bake sales, gifting or as a pick-me-up on one of *those* days. I highly recommend doubling the recipe, as you will get through them in the blink of an eye.

Tips for The Best Oatmeal Chocolate Chip Cookie Bars

• Butter: Cream the softened (room temperature) butter and sugars for a solid 3-5 minutes to get it really light and fluffy.
• Brown Sugar: Crucial for texture and that deep cookie flavour
• Chocolate: Use any chocolate you like – milk/white/dark/chips/chunks! You could also add dried fruit or nuts if you fancy!

For The Best Oatmeal Chocolate Chip Cookie Bars, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the cookie dough. If you want more wild traybake recipe ideas, check out my Chocolate and Hazelnut Frosted Brownies or these Raspberry Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.

The Best Oatmeal Chocolate Chip Cookie Bars

These bars bring together all that is good about oatmeal cookies – in a simple, one-bowl, no-chill recipe. Super easy and versatile, this recipe makes about 9 cookie bars, feel free to double.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 110 g Unsalted Butter Softened
• 100 g Light Brown Soft Sugar
• 75 g Granulated Sugar
• 1 Medium Free Range Egg
• 2 tsp Vanilla Extract
• 145 g Plain Flour
• 80 g Rolled Oats
• 1 tsp Baking Powder
• 150 g Milk Chocolate Chopped

Instructions

• Preheat oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan.
• In a large bowl, cream together the butter and sugars for 5 minutes with an electric mix (or in a stand mixer). Add the egg and vanilla and combine again.
• Add the flour, oats, baking powder and chocolate chunks. Fold together to form a soft cookie dough.
• Spread this mixture into the lined tin, it can be a little sticky. Sprinkle any remaining chocolate on top and bake for 30 minutes.
• Let cool entirely on a wire rack before slicing and serving (otherwise they are prone to falling apart!).