Oatmeal Cookie Bars
These oatmeal cookie bars are soft, chewy, and loaded with chocolate chips! They taste just like your favorite cookie, minus the hassle of chilling or scooping the dough.
Ingredients
- 1 cup unsalted butter melted and cooled for 10 minutes (230 grams; 2 sticks)
- 1 cup packed light or dark brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour spooned & leveled (190 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups old-fashioned rolled oats (250 grams)
- 1 ½ cups semi-sweet chocolate chips (270 grams)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9x13 inch baking pan with foil or parchment paper, leaving some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Then, whisk in the eggs, egg yolk, and vanilla extract.
- Add the flour, baking soda, and salt and stir until well combined.
- Mix in the rolled oats until just combined, then gently fold in the chocolate chips.
- Scoop the cookie dough into the prepared baking pan and smooth it out into one even layer.
- Bake for 25 to 30 minutes or until the tops of the bars are set and lightly browned. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
- Remove from the oven and transfer to a wire rack to cool completely in the pan.
- Once the bars have cooled, lift them out of the pan using the overhang from the foil/parchment paper. Slice into bars and enjoy!
Notes
Storage Instructions: Bars may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Bars will freeze well for 2 to 3 months. Thaw to room temperature before serving.