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Homemade Oatmeal Chocolate Chip Bars recipe photo

Oatmeal Chocolate Chip Bars

These Oatmeal Chocolate Chip Bars are irresistibly chewy and sweet! Perfect for any snack or dessert, they’re a must-try!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bars:
  • 3/4 cup butter cut into tablespoon pieces
  • 1 1/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup old-fashioned oats
  • 3/4 cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling on bars

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • 9x13-inch baking pan
  • Parchment paper

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
  3. In a large mixing bowl, combine the cut-up butter, packed brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  4. Add the egg, egg yolk, and vanilla extract to the mixture. Beat until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, sea salt, and ground cinnamon. Slowly add to the wet ingredients, mixing until just combined.
  6. Fold in the oats and chocolate chips gently.
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Sprinkle flaky sea salt on top of the batter.
  9. Bake for 25-30 minutes, until edges are lightly golden and a toothpick comes out with a few moist crumbs.
  10. Cool in the pan for 10 minutes, then lift out using the parchment paper overhang. Transfer to a wire rack to cool completely, then cut into squares.

Notes

  • Use high-quality chocolate chips for the best flavor.
  • Don’t skip the flaky sea salt for contrast in sweetness.
  • For softer bars, slightly underbake them.
  • Let bars cool completely before cutting for cleaner edges.