Go Back
Homemade Fudgy Oatmeal Chocolate Chip Cookie Bars recipe photo

Fudgy Oatmeal Chocolate Chip Cookie Bars

These Fudgy Oatmeal Chocolate Chip Cookie Bars combine chewy oats and rich chocolate for a perfect fudgy treat that’s easy to make and irresistible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick unsalted butter melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 1.5 cups old-fashioned whole-rolled oats
  • 1 cup all-purpose flour
  • pinch salt optional and to taste
  • 1 cup semi-sweet chocolate chips for batter
  • 7 ounce sweetened condensed milk half of one 14-ounce can (eyeball it)
  • 0.33 cup semi-sweet chocolate chips for sprinkling

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9x9-inch baking pan
  • Spatula or wooden spoon
  • Oven

Method
 

Fudgy Oatmeal Chocolate Chip Cookie Bars Made Stepwise
  1. Preheat your oven to 350°F (175°C). Lightly grease your 9x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the melted unsalted butter, brown sugar, and the large egg until smooth and glossy. Stir in the vanilla extract for that warm, inviting aroma.
  3. In a separate bowl, mix the old-fashioned oats, all-purpose flour, and a pinch of salt. Stir well to evenly distribute the salt, which will enhance the overall flavor.
  4. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix, or your bars may turn dense instead of fudgy.
  5. Fold in 1 cup of semi-sweet chocolate chips. Then, pour in half of the sweetened condensed milk. This ingredient is key to achieving the perfect fudgy texture, so don’t skip it or substitute it with regular milk.
  6. Spread the batter evenly into your prepared baking pan. Sprinkle the remaining 1/3 cup of semi-sweet chocolate chips over the top for a beautiful melty finish.
  7. Bake for 20-25 minutes, or until the edges are golden but the center still looks slightly underbaked. This ensures a soft, fudgy center once cooled.
  8. Allow the bars to cool completely in the pan before slicing into squares. This cooling time helps the bars set and makes them easier to cut.

Notes

  • Use old-fashioned oats to maintain the chewy texture; quick oats will make the bars dry.
  • For firmer bars, bake a few minutes longer but watch carefully to avoid drying out.
  • Chilling the batter for 15-20 minutes before baking can help prevent spreading.
  • Toss chocolate chips in a little flour before folding them in to prevent sinking.
  • Store bars at room temperature up to 3 days or freeze for up to 3 months for longer storage.