Oatmeal Cookie Bars

These Oatmeal Cookie Bars are thick, chewy, and loaded with warm, comforting flavors. Made with simple pantry ingredients, they offer all the satisfaction of classic oatmeal cookies—without the hassle of scooping or chilling dough. A perfect treat for busy weekdays, potlucks, or anytime snacking.

Why You’ll Love This Recipe

• Easy one-bowl preparation
• No scooping or chilling needed
• Thick, chewy texture with golden edges
• Perfect balance of sweet and hearty
• Great for customizing with mix-ins
• Stores well and freezes beautifully
• Portable and easy to slice and serve
• Kid-friendly and lunchbox-approved
• Made with pantry staples
• Crowd-pleasing every time

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Melted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda or baking powder
• Salt
• Rolled oats (old-fashioned)
• Optional: chocolate chips, nuts, cinnamon, raisins, coconut

directions

this recipe

1. Preheat your oven to 350°F (175°C). Grease or line a baking pan (8×8-inch for thicker bars or 9×13-inch for thinner bars).
2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
3. Add eggs and vanilla extract, whisking until fully combined.
4. Stir in the flour, baking soda or powder, and salt.
5. Mix in the rolled oats, followed by any desired mix-ins like chocolate chips or nuts.
6. Spread the dough evenly into the prepared pan.
7. Bake for 20–30 minutes, or until the edges are golden and the center is set.
8. Allow the bars to cool completely in the pan before slicing.

Servings and timing

• Servings: 16–24 bars (depending on pan size)
• Prep time: 15 minutes
• Bake time: 20–30 minutes
• Total time: 35–45 minutes

Variations

• Add 1 tsp cinnamon or nutmeg for a spiced twist
• Use dark chocolate chunks or white chocolate chips
• Swap raisins or cranberries for a fruity touch
• Mix in shredded coconut for added texture
• Add chopped nuts for crunch
• Drizzle with icing or melted chocolate after baking
• Make them vegan with plant-based butter and flax eggs
• Use a gluten-free flour blend and certified GF oats
• Reduce sugar slightly for a less sweet version
• Add a spoonful of molasses for richness

storage/reheating

• Store in an airtight container at room temperature for up to 5 days
• Refrigerate to extend shelf life up to 10 days
• Freeze tightly wrapped bars for up to 2 months
• Reheat briefly in the microwave for a warm, gooey texture

FAQs

What type of oats should I use?

Old-fashioned rolled oats work best for chewy texture. Quick oats can be used but will yield softer bars.

Can I use only brown sugar?

Yes, using only brown sugar will create a richer, moister bar.

Can I add peanut butter?

Yes, swirl in 1/4 to 1/2 cup of peanut butter for added flavor.

Are these bars freezer-friendly?

Absolutely. Freeze for up to 2 months in a sealed container.

Can I double the recipe?

Yes, bake in a 9×13-inch pan for a larger batch—adjust bake time slightly.

How do I know when they’re done?

Edges should be golden brown and the center just set. Don’t overbake for soft, chewy bars.

Can I make them vegan?

Yes, use plant-based butter and replace eggs with flaxseed or chia egg substitutes.

How should I cut them neatly?

Let them cool completely and use a sharp knife or bench scraper for clean edges.

Can I reduce the sugar?

Yes, but reducing too much may affect texture. Try cutting each type of sugar by 1/4 cup to start.

Do I need to line the pan with parchment?

It helps with easy removal, but greasing the pan well also works.

Conclusion

Oatmeal Cookie Bars are a fuss-free, satisfying treat that captures all the nostalgic flavor of your favorite cookies in a simple bar form. Perfect for busy bakers, they’re endlessly adaptable and guaranteed to disappear fast from any table.

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