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Craving chewy oatmeal chocolate chip bars that bake up thick and soft on the first try? This oatmeal chocolate chip bars recipe delivers golden edges with a moist, oaty center packed with melty chocolate chips and a hint of cinnamon warmth. Perfect for quick weeknight desserts or lunchbox snacks, these bars stay fresh without getting stale fast.

What sets this recipe apart is the pulse-blended oats for extra chew without grittiness, plus a touch of molasses in the brown sugar for deeper flavor ideal when you need a no-fuss treat that freezes beautifully. You’ll get 16 chewy 2-inch bars with a tender crumb that holds up to stacking. Pro tip: Chill the dough for 20 minutes before baking to prevent spreading and lock in that perfect texture.​

Why This Recipe Works

Oatmeal chocolate chip bars succeed through balanced moisture and structure from key players like oats, brown sugar, and eggs. Rolled oats absorb liquid without toughening the crumb, creating chewiness as they hydrate during baking—their beta-glucan fibers trap steam for a soft interior. Brown sugar’s molasses adds acidity that tenderizes gluten in the flour, while its hygroscopic nature keeps bars moist for days by drawing in ambient humidity.​

Eggs at room temperature emulsify fats and sugars better, forming a stable batter that rises evenly; cold eggs cause curdling and uneven texture. Baking soda reacts with brown sugar’s mild acid for lift without doming too high, ensuring flat-topped bars that slice cleanly. Finally, pressing the dough firmly into the pan distributes heat evenly, avoiding raw centers—science shows this compaction minimizes air pockets for uniform doneness.​

Ingredients

• Unsalted butter — 226g (1 cup) — softened to room temperature — provides richness and tender crumb by coating flour proteins.​
• Light brown sugar — 200g (1 cup packed) — packed tightly — adds chew and moisture via molasses content; use dark for deeper flavor if available.​
• Granulated white sugar — 100g (½ cup) — for slight crisp edges and spread control.​
• Large eggs — 2 (100g total without shells) — room temperature — binds ingredients and adds lift through aeration.​
• Vanilla extract — 10g (2 tsp) — pure imitation or real — enhances chocolate notes without overpowering oats.​
• All-purpose flour — 190g (1½ cups) — spooned and leveled — builds structure; King Arthur brand yields consistent results.​
• Old-fashioned rolled oats — 200g (2 cups) — not instant — delivers chew and nutty flavor; pulse half in a processor for finer texture.​
• Baking soda — 5g (1 tsp) — for gentle rise with brown sugar’s acid.​
• Salt — 3g (½ tsp) — fine sea or table — balances sweetness and enhances chocolate.​
• Ground cinnamon — 2g (½ tsp) — optional but recommended — warms the oat profile.​
• Semisweet chocolate chips — 200g (1¼ cups) — divided; use Ghirardelli for even melting — adds bursts of sweetness and creaminess.​

Yields 16 bars. Total time: 45 minutes active, plus cooling.

Equipment

Required

• 23x33cm (9×13-inch) metal baking pan — greased and lined with parchment for easy release.​
• Digital scale — for precise gram measurements to avoid dry or dense results.​
• Hand mixer or whisk — to cream butter and sugars without overworking.​
• Oven or OTG — preheated to 180°C (350°F); middle rack position.​
• Cooling rack — for even air circulation post-bake.​

Nice-to-Have

• Food processor — to pulse oats for smoother crumb.​
• Offset spatula — for even pressing into pan.​
• Instant-read thermometer — check internal temp of 93°C (200°F) for doneness.​

Step-by-Step Instructions with Timing and Visual Cues

Preheat oven to 180°C (350°F). Line pan with parchment, leaving overhang for lifting. Takes 10 minutes.

Step 1: Cream butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until light and fluffy, like soft whipped cream—should hold peaks briefly without curdling. Visual cue: Mixture turns pale tan and increases volume by 50%; smells sweetly caramelized. Avoid overbeating to prevent tough bars.

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Step 2: Add eggs one at a time, beating 30 seconds each on low, then vanilla. Scrape bowl. Visual cue: Batter looks smooth and glossy, no streaks; eggs fully incorporate without separation. If it splits slightly, beat longer—room-temp eggs prevent this.​

Step 3: Whisk dry ingredients: flour, pulsed oats (pulse 100g oats 5-6 times for coarse flour-like texture), remaining oats, baking soda, salt, cinnamon. Takes 1 minute. Visual cue: Dry mix is uniform, no clumps; oats add visible flecks.​

Step 4: Fold dry into wet on low speed or by hand for 1 minute until just combined—no dry pockets, but don’t overmix to avoid density. Fold in 150g chocolate chips. Visual cue: Dough is thick, sticky, and ribbons off spoon in 3-5 seconds; smells oaty and sweet. If too dry, add 15g milk.

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Step 5: Press dough evenly into pan using spatula or damp hands, about 1.5cm (½-inch) thick. Sprinkle remaining 50g chips on top, pressing lightly. Chill pan 20 minutes. Visual cue: Surface is smooth, chips embedded slightly; dough firms up, reducing spread risk.​

Step 6: Bake 25-28 minutes until edges are golden brown and center springs back lightly—internal temp 93°C (200°F). Rotate pan at 15 minutes. Visual cue: Top is set but soft; edges pull from pan sides. Underdone looks wet in center; overdone cracks deeply. Cool in pan 10 minutes, then lift to rack for 1 hour full cool.​

Troubleshooting: Common Failures and Fixes

Problem: Bars spread too thin and greasy.
Likely causes: Warm butter or no chill time; low oven temp.
Fix next time: Use cold butter cubes and chill dough 30 minutes; bake at 190°C (375°F) first 10 minutes if needed.​

Problem: Dry, crumbly texture.
Likely causes: Overbaked or too much flour.
Fix next time: Weigh flour exactly; bake to 93°C internal, not by time—oats continue cooking post-oven.​

Problem: Dense, undercooked center.
Likely causes: Uneven pressing or opened oven door early.
Fix next time: Press firmly in corners; avoid door until 20 minutes—use toothpick test for moist crumbs, not batter.​

Problem: Gummy or soggy crumb.
Likely causes: Too many oats or instant variety used.
Fix next time: Stick to rolled oats, pulse half; measure by weight—reduce oats by 20g if humid.​​

Substitutions and Variations

Dietary Swaps

Egg-free: Replace 2 eggs with 60g (¼ cup) unsweetened applesauce or 30g chia seeds soaked in 90g water (chia egg)—bars are slightly denser but hold together; tested and moist.​
Dairy-free: Swap butter for 226g coconut oil (refined to avoid flavor) and use dairy-free chips—texture stays chewy, no dryness.​
Gluten-free: Use 190g 1:1 gluten-free flour blend (like Bob’s Red Mill) and certified GF oats—crumb is tender; add 2g xanthan gum if blend lacks it.​

Flavor Swaps

Add 50g chopped walnuts or pecans for crunch—fold in with chips; boosts nutty oats.​
For spice twist: Up cinnamon to 4g (1 tsp) and add 2g nutmeg—warms chocolate without overpowering.​
Cocoa variation: Stir 20g Dutch-process cocoa into dry for chocolate-oat base; reduce chips to 150g—adjust sugar up 25g for balance.​

Scaling

For 20x20cm (8-inch square) pan (12 bars): Halve all—113g butter, 100g brown sugar, 50g white sugar, 1 egg, 5g vanilla, 95g flour, 100g oats, 2.5g soda, 1.5g salt, 1g cinnamon, 100g chips. Bake 22-25 minutes.
For muffins (12 standard): Use liners; scoop 50g dough per, top with chips. Bake 18-20 minutes at 180°C—yields portable bars.​

Storage, Make-Ahead, and Freezing

Counter: 3-4 days in airtight container at room temp—layer with parchment to prevent sticking; best within 2 days for peak chew.​

Fridge: Up to 7 days wrapped individually—bring to room temp 30 minutes before eating to soften; microwave 10 seconds if needed.​

Freezer: 2-3 months; cool fully, slice, wrap each in plastic then foil, store in freezer bag. Thaw overnight in fridge or 1 hour at counter—refresh by warming 15 seconds in microwave for gooey chips. Do not freeze unbaked dough, as oats absorb moisture unevenly during thaw.​

Serving Suggestions and Pairing Ideas

Slice into squares and serve warm with vanilla ice cream—chocolate chips melt for a lava-like center, balancing the oats’ chew. Pair with tart berry compote to cut sweetness, or a scoop of Greek yogurt for breakfast bars—acid from berries enhances cinnamon notes. For adult twist, drizzle with salted caramel; the salt tempers chocolate richness without overpowering.​

FAQs

Can I replace butter with oil?
Yes, use 200g neutral oil like canola—bars are softer but less flavorful; add extra 5g vanilla to compensate. Tested: Holds shape well.​​

How to prevent bars from being too dry?
Measure oats and flour by weight, not cups—overpacking dries them. Bake just to golden edges and cool fully; underbaking leads to gumminess.​

How to double the recipe?
Use two 23x33cm pans or one larger 25x38cm (10×15-inch); double all ingredients exactly. Bake same time, rotating midway—yields 32 bars.​

Best sugar type and why?
Light brown for classic chew—molasses keeps moist. Dark brown intensifies flavor but darkens bars; white alone makes crispier, less tender.​

How to bake in an air fryer?
Use 20x20cm pan at 160°C (320°F) for 20-22 minutes, air fry mode. Check early—circulation dries edges faster; cover loosely if browning too quick.​

Can I use quick oats?
Avoid if possible—quick oats make mushy crumb. If needed, reduce to 180g and add 10g extra flour for structure.​

Notes from My Kitchen

Batch 1: Used all whole oats, no pulsing—texture was chewy but slightly gritty after 25 minutes bake. Edges crisp, center soft; learned pulsing half smooths without losing oat bite. Adjusted: Pulse 100g next time.​

Batch 2: Added nuts too early—sank unevenly, and bars spread more without 20-minute chill. Flavor great, but crumb dense. Adjustment: Chill mandatory; fold nuts last for even distribution.​

Batch 3: Tried coconut oil swap—moister but flatter tops at 28 minutes. Internal temp hit 93°C fine. Learned butter’s emulsion lifts better; stuck with butter for final.​

Batch 4: Egg-free with applesauce—held together but softer edges. Baked 2 minutes longer. Insight: Chia egg firmer for stacking; applesauce for quicker prep.​

Final: Pulsed oats, full chill, butter base—perfect chewy crumb, stable for freezing. Chose for reliability; moisture lasts 4 days counter without drying.​

Nutrition and Disclaimer

Per serving (1 bar, 16 total): Approximately 280 calories, 14g fat (8g saturated), 35g carbs (3g fiber, 20g sugars), 4g protein, 150mg sodium. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.​

Conclusion and Final Thoughts

These oatmeal chocolate chip bars nail the sweet spot between cookie and snack—simple enough for beginners yet rewarding for any home baker. With tested tweaks like the oat pulse and chill, you’ll avoid pitfalls and get consistent results every batch. Bake a pan this weekend; they’re even better shared warm from the oven. Keep experimenting with your twists happy baking!

Simple Oatmeal Chocolate Chip Bars Recipe: Family-Friendly

Course: Breakfast Treats, DessertCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

280

kcal

Total time

50

minutes

These chewy oatmeal chocolate chip bars feature golden edges, a moist oaty center, and melty semisweet chocolate chips with a hint of cinnamon. Pulse-blended oats ensure extra chew without grittiness, and a touch of molasses in the brown sugar adds deeper flavor—perfect for quick snacks that freeze beautifully.

Ingredients

• Unsalted butter — 226g (1 cup) — softened to room temperature

• Light brown sugar — 200g (1 cup packed) — packed tightly

• Granulated white sugar — 100g (½ cup)

• Large eggs — 2 (100g total without shells) — room temperature

• Vanilla extract — 10g (2 tsp) — pure imitation or real

• All-purpose flour — 190g (1½ cups) — spooned and leveled

• Old-fashioned rolled oats — 200g (2 cups) — not instant (pulse half for finer texture)

• Baking soda — 5g (1 tsp)

• Salt — 3g (½ tsp) — fine sea or table

• Ground cinnamon — 2g (½ tsp) — optional but recommended

• Semisweet chocolate chips — 200g (1¼ cups) — divided

Directions

• Preheat and Prep (10 minutes): Preheat oven to 180°C (350°F). Line the pan with parchment, leaving overhang.
  
  
• Cream Wet Ingredients (2-3 minutes): In a large bowl, beat butter, brown sugar, and white sugar on medium speed until light and fluffy—like soft whipped cream that holds peaks briefly. Smells sweetly caramelized; volume increases by 50%.
• Add Eggs and Vanilla (1 minute): Beat in eggs one at a time (30 seconds each on low), then vanilla. Scrape bowl. Batter should be smooth and glossy, no streaks or separation.
• Mix Dry Ingredients (1 minute): In another bowl, whisk flour, pulsed oats (pulse 100g 5-6 times), remaining oats, baking soda, salt, and cinnamon. Uniform mix with no clumps.
• Combine and Fold (1 minute): Fold dry into wet on low or by hand until just combined—no dry pockets. Fold in 150g chocolate chips. Dough is thick, sticky, ribbons in 3-5 seconds; add 15g milk if too dry.
• Press and Chill (20 minutes): Press dough evenly into pan (1.5cm/½-inch thick) with spatula or damp hands. Sprinkle and press in remaining 50g chips. Chill pan 20 minutes—dough firms up, surface smooth.
• Bake (25-28 minutes): Bake on middle rack until edges golden and center springs back—internal temp 93°C (200°F). Rotate at 15 minutes. Top set but soft; edges pull from sides. Cool in pan 10 minutes, then on rack 1 hour. Slice into 16 bars.

Notes

• Notes
  Visual Cues: Underdone center looks wet; overdone cracks deeply. Toothpick test: Moist crumbs, not batter.
  Pro Tip: Room-temp eggs prevent curdling; chill locks in texture to avoid spreading.
  Yield: 16 chewy bars with tender crumb.
• Nutrition (Per Serving, Approximate)
  Calories: 280
  Fat: 14g (8g saturated)
  Carbohydrates: 35g (3g fiber, 20g sugars)
  Protein: 4g
  Sodium: 150mg
  Values are estimates; adjust for brands and portion size. Follow food-safety best practices.
• Storage and Freezing
  Counter: 3-4 days in airtight container with parchment layers.
  Fridge: Up to 7 days wrapped individually; bring to room temp 30 minutes before serving.
  Freezer: 2-3 months; slice, wrap in plastic/foil, bag. Thaw in fridge overnight or counter 1 hour; microwave 15 seconds to refresh. Do not freeze unbaked dough.
• Substitutions
  Egg-Free: 60g (¼ cup) applesauce or 30g chia seeds in 90g water—slightly denser.
  Dairy-Free: 226g coconut oil and dairy-free chips.
  Gluten-Free: 190g 1:1 GF flour blend and certified GF oats; add 2g xanthan gum if needed.