Oatmeal Chocolate Chip Cookie Bars

The best oatmeal cookie bars with chocolate chips, cut into squares on a white background with crumbs surrounding each brown butter oatmeal bar.

Oatmeal Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookie Bars are a delectable treat that combines the rich, nutty flavor of browned butter with the wholesome goodness of oats and a generous handful of chocolate chips! These are easy to make and a delicious treat everyone will enjoy!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings bars

Calories 412kcal

Author Whitney Wright

Ingredients

1 cup unsalted butter
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs at room temperature
1 teaspoon molasses
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned rolled oats
1 1/4 cups semi-sweet chocolate chips
1/4 cup mini chocolate chips

Instructions

Preheat oven to 325°F. Line a 9”x13” pan with foiland spray with nonstick cooking spray.
In a nonstick skillet over medium heat, brown the butter. This will take about 6-8 minutes. Stir frequently as the butter will begin to foam and there will be golden specks accumulating on the bottom of the pan. You’ll also notice a deliciously nutty aroma. Stir and continue browning until the golden specks turn a light brown color (not dark! You don’t want to burn the butter). Remove from the heat and transfer to a heat-safe bowl. Let sit at room temperature for 10-15 minutes before continuing.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, add the browned butter, brown sugar and granulated sugar. Mix on medium speed for 1 minute. Add the eggs, molasses, and vanilla extract and mix to combine.
Add the flour, cinnamon, baking soda, salt, and old-fashioned oats. Mix until partially combined. Add the chocolate chips and mini chocolate chips and mix to combine, but don’t overmix. There shouldn’t be any flour streaks.
Transfer the cookie dough to the prepared pan. Bake in the preheated oven for 25-28 minutes or until the bars are lightly golden brown on the tops and edges, and slightly firm to the touch.
Remove from the oven and let cool on a wire rack until room temperature. Remove the bars using the overhanging foil. Transfer to a cutting board and cut into squares.

Notes

These bars can be stored in the pan, covered, at room temperature for 3-4 days, or in the fridge for 5-6 days. Individually sliced bars can be stacked in an airtight container.

To freeze these bars, either wrap the entire pan in plastic wrap and a layer of foil or wrap individual bars in plastic wrap. Store in the freezer for 1-2 months.

Customize the mix-ins with any combination of chocolate, shredded coconut, chopped nuts, raisins, etc. Keep the amount of mix-ins to 1 and 1/2 cups.

Nutrition