Oatmeal Chocolate Chip Bars

The ultimate treat for when you can’t decide between a cookie and a snack bar, these Oatmeal Chocolate Chip Bars are the answer. They are gloriously chewy, packed with hearty oats, and loaded with pools of melted chocolate. Simpler to make than individual cookies and with a satisfyingly soft-baked texture, they are the perfect bake-sale superstar, after-school snack, or lunchbox filler. This recipe strikes the perfect balance between wholesome and indulgent, making it a crowd-pleaser for all ages.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Cooling Time: 1 hour (highly recommended!)
Total Time: 1 hour 40 minutes (including cooling)
Course: Dessert, Snack
Cuisine: American
Keyword: easy, chewy, oatmeal, chocolate chip, bars, snack
Yield: 16 bars

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Recipe Intensities (On a scale of 1-5)

• Difficulty: 2/5 – A fantastic recipe for beginner bakers. It requires no special equipment or advanced techniques.

• Effort: 2/5 – This is a straightforward “mix and press” recipe. The active effort is minimal.

• Cleanup: 3/5 – You’ll use a couple of bowls and a baking pan. Using parchment paper makes cleanup significantly easier.

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Ingredients

• 1 cup (125g) All-Purpose Flour

• 1 teaspoon Ground Cinnamon

• ½ teaspoon Baking Soda

• ½ teaspoon Fine Sea Salt

• ¾ cup (170g) Unsalted Butter, melted and slightly cooled

• ¾ cup (150g) Light Brown Sugar, packed

• ½ cup (100g) Granulated White Sugar

• 1 large Egg, at room temperature

• 2 teaspoons Pure Vanilla Extract

• 2 cups (180g) Old-Fashioned Rolled Oats (do not use instant oats)

• 1 ½ cups (255g) Semi-Sweet Chocolate Chips

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup shredded coconut

• ¼ cup flax seeds

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Equipment

• 8×8 inch Square Baking Pan

• Parchment Paper

• Medium Mixing Bowl (for dry ingredients)

• Large Mixing Bowl (for wet ingredients)

• Whisk

• Spatula

• Cooling Rack

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Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). This is a crucial first step to ensure the oven is at the right temperature when the bars go in. Line your 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides. This creates “handles” that will allow you to lift the entire slab of bars out of the pan later for easy, clean cutting. Lightly grease any exposed parts of the pan.

Step 2: Combine the Dry Ingredients

In the medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and sea salt. Whisking ensures these ingredients are evenly distributed, which prevents pockets of baking soda in your final bars. Once combined, set this bowl aside.

Step 3: Mix the Wet Ingredients

In the large mixing bowl, combine the melted (and slightly cooled) butter, brown sugar, and granulated sugar. Whisk them together for about a minute until the mixture is smooth and well-combined. It’s important that the butter isn’t piping hot, as it could accidentally cook the egg in the next step. Add the egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until the mixture becomes pale, thick, and fully emulsified. This step adds air and structure.

Step 4: Bring It All Together

Switch to a spatula. Add the dry flour mixture to the wet ingredients. Gently fold the ingredients together until just a few streaks of flour remain. Be careful not to overmix. Now, add the old-fashioned oats and fold them in until they are evenly distributed. Finally, add the chocolate chips (and any optional add-ins like nuts) and fold until everything is just combined. The dough will be thick and sticky.

Step 5: Press into the Pan

Transfer the dough to your prepared baking pan. Use the spatula or your fingers (lightly greased with butter or cooking spray to prevent sticking) to press the dough into an even, compact layer. Pressing it down firmly is key to getting bars that hold together well. Ensure the dough reaches all corners of the pan.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for 25-30 minutes. The goal is to have the edges be a deep golden brown and look set, while the center still appears slightly soft and puffed. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. The bars will continue to set as they cool. Avoid overbaking if you want a chewy texture!

Step 7: The Most Important Step – Cool Completely

This is the step that requires the most patience but is non-negotiable for perfect bars. Place the pan on a cooling rack and let the bars cool in the pan for at least 30 minutes. Then, using the parchment paper handles, lift the entire slab of bars out of the pan and onto the cooling rack. Allow them to cool completely, which will take about another 30 minutes. Cutting into them while they are warm will result in crumbly, messy bars. For the cleanest cuts, you can even chill them in the refrigerator for 20 minutes after they’ve cooled to room temperature.

Step 8: Slice and Serve

Once completely cool, use a sharp knife to slice the slab into 16 even bars (4 rows by 4 rows). Wiping the knife clean between cuts will give you the neatest edges.

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Storage and Lasting Quality

• Room Temperature: Store the cooled bars in an airtight container at room temperature. They will stay fresh and maintain their chewy texture for 4-5 days.

• Freezing: These bars freeze exceptionally well. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature for an hour or pop one in the microwave for 15-20 seconds for a warm, gooey treat.

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Nutrition Information

Please note that this is an estimate and can vary based on specific ingredients used.

Serving Size: 1 bar
Servings Per Recipe: 16

A Note on Nutrition: While these bars contain wholesome oats, they are a dessert and should be enjoyed as part of a balanced diet. The brown sugar and oats contribute to the wonderfully chewy texture, and the chocolate chips provide that essential indulgence. For a slightly healthier twist, you can reduce the chocolate chips to 1 cup or use dark chocolate chips for a richer, less sweet flavor.