Fudgy Oatmeal Chocolate Chip Cookie Bars — Chewy oatmeal cookie bars with a thick layer of fudge in the middle! Whoa, hello chocolate overload!!
Table of Contents
Chocolate Oatmeal Bars Recipe
I love oatmeal cookies. Add chocolate chips? Even better. Make them as easy cookie bars with a layer of fudge in the middle? Better yet.
The chocolate chip oatmeal cookie bars are soft, chewy, and chock-full of texture. They’re hearty and packed with oats but aren’t overly crumbly or dry.
I love oatmeal cookies that have as many oats packed in as possible, but often that means they lose softness and moistness, which isn’t the case with the bars.
I tweaked my trusty no-mixer, easy blondie base by adding old-fashioned whole-rolled oats. The fudgy layer is made with melted chocolate chips and half a can of sweetened condensed milk.
After the bars came out of the oven, I sprinkled them with chocolate chips. Between the fudgy layer and the chips on top, the bars tamed my chocolate cravings. It’s smooth, rich, and a perfect contrast to the oats.
I promptly donated most of the pan to my neighbors. So much chocolate and way too good to keep around.
Ingredients in Oatmeal Chocolate Chip Cookie Bars
To make these oatmeal cookie bars with chocolate chips, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Salt
- Semi-sweet chocolate chips
- Sweetened condensed milk
Recipes to Use Up Leftover Sweetened Condensed Milk
Make 7-Minute Microwave Caramels, Peanut Butter Cup Cookie Dough Crumble Bars, or Milky Way Chocolate Cookie Crumble Bars with the other half can of sweetened condensed milk.
How to Make Oatmeal Chocolate Chip Cookie Bars
These chocolate chip oatmeal bar cookies couldn’t be any easier! Here are the basic instructions:
- Melt the butter, then whisk in the egg, brown sugar, and vanilla.
- Add the oats, flour, and salt, then turn 3/4 of the mixture into a greased 8×8-inch pan.
- Melt the chocolate chips and sweetened condensed milk together. Once fully melted and smooth, pour over the oatmeal cookie crust.
- Crumble the remaining oatmeal cookie dough over the chocolate layer, then pop the bars into the oven to bake.
- Once done, sprinkle with additional chocolate chips and let the bars cool for at least an hour before slicing.
Love Salty-Sweet Desserts?
For more of a salty-sweet flavor, sprinkle with flaky sea salt once the oatmeal chocolate chip bars come out of the oven.
Frequently Asked Questions
No, don’t use instant or quick cook because they’re finer and behave more like flour, which would make the oatmeal chocolate chip bars dry and crumbly.
Yes, but I prefer using semi-sweet chocolate chips since the slightly bitter chocolate balances out the very sweet condensed milk.
I’m sure this oatmeal cookie bar recipe is fine to double. You’d need to bake the bars in a 9×13-inch pan, and I think the bake time would be roughly the same.
These chocolate chip oatmeal cookie bars freeze very well. You can freeze an entire pan or individual slices. To thaw, set on your counter to come to room temperature.
If you want regular cookies, I recommend following my classic oatmeal chocolate chip cookie recipe instead. Those cookies truly are the best ever, and I know that recipe works as written.
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Fudgy Oatmeal Chocolate Chip Cookie Bars
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole-rolled oats, not quick cook or instant
- 1 cup all-purpose flour
- pinch salt, optional and to taste
- 1 cup semi-sweet chocolate chips, for batter
- half of one 14-ounce can sweetened condensed milk, just eyeball it
- about 1/3 cup semi-sweet chocolate chips, for sprinkling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the oats, flour, and stir until just combined, don’t overmix.
- Turn three-quarters of the batter out into prepared pan, smoothing it with a spatula to form a crust; reserve remainder and set aside.
- In a medium microwave-safe bowl, add 1 cup chocolate chips, pour sweetened condensed milk over the top, and heat on high power until the chips melt and mixture can be stirred smooth, about 45 to 60 seconds.
- Evenly pour chocolate mixture over crust, smoothing the top lightly with a spatula. Work somewhat quickly because mixture begins to set up after a couple minutes.
- Evenly crumble the reserved oatmeal mixture over the chocolate layer. I find it easiest to make heaping 1-tablespoon-sized ‘blobs’, and after all the blobs are in the pan, smoosh and smooth them together with a spatula. The entire surface will not be covered and there will be some gaps.
- Bake for about 25 minutes, or until top is set; it should be very pale in color for soft bars; golden colored means bars will be crunchier.
- Evenly sprinkle bars with about 1/3 cup chocolate chips, or as desired. Chips will soften and melt slightly. Avoid jostling the pan because it will cause chips to melt more rather than stay intact.
- Set pan aside and allow bars to cool in pan for at least 1 hour before slicing and serving.
Notes
- Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I brought a double batch of Fudgy Oatmeal Chocolate Chip Cookie Bars to a party and everyone ate them before dinner was served. Everyone asked for the recipe and it was the best dessert by far! Thank You!!!
Thanks for trying the recipe and I’m glad it came out great for you and that it was eaten even before dinner was served and everyone wanted the recipe, too!
Every single time I come to your site I end up clicking on a dozen recipe links. Then I want everything! I guess it’s good for your page views, though!
Glad I’m making you hungry :)
I have not yet made the fudgie oatmeal bars, could still happen today. In reading through the instructions I just had to tell you how much I appreciate your down to earth directions. I don’t want to read about how ideally they should turn out, I want to read how you plop the dough on the top by spoonfuls and then spread it as best you can and that it will not cover entirely for example. Kudos
Glad you like my specific directions and being to the point about things – I try :)
These look delicious!!!! I know it says no quick oaks, but I’m stuck inside and that’s all I have. What would happen if I used them?
Probably the batter will be too dry because quick oats are finer and more like flour than like whole oats. I would use less if that’s what you end up doing but of course, can’t promise results as I haven’t tried the recipe this way.
Thank you so much for sharing the recipe. I just made them last night – it sure was a quick thing to do.
By today I have adapted your recipe to German and set it on my blog. https://www.sabotagebuch.de/wordpress/2015/02/26/schokoladige-haferflocken-keks-schnitten/
:) Thx again,
Sandra
Thanks for trying the recipe and I’m glad it came out great for you!
This recipe is excellent! I made it for New Year’s Eve for my family, and everyone loved it! Enjoy the new year, and thanks so much for all of the great recipes :)
Glad you and your family enjoyed these! Happy New Year!
Hi there! I saw above that you think doubling the recipe into a 13 x 9 would work. Any thoughts on baking time? I’m sure it’s hard to say if you’ve never done it yourself, but even an estimate or range would be awesome if you are willing to share. I’ve made so many of your recipes and they are always great, so I’m sure these will be no exception.
I would say a few minutes more, maybe not. I would just start checking a few minutes before they’re supposed to be done and then keep your eye on them and take them out when they look done. Enjoy!
And thanks for the praise and compliments and glad my recipes have always turned out great for you! :)
these are awesome i literally cannot stop eating them! i couldnt wait long enough for the chocolate to set so it got a little smudged ;)
Glad that you’re enjoying them and the smudged chocolate doesn’t effect taste :)
Just made these, and they are delicious!! I’m a week away from my due date and am cooking/baking up a storm right now. I saved half and put the other half in the freezer :) These were so easy to make and really yummy. Thanks for the great recipe!
You’re amazing to be baking right before your due date! My daughter came 2w early so all that ‘baking and freezer meal’ stuff I thought I was going to do…well, that never happened. I was lucky I had the onesies pre-washed :) Anyway glad these were a hit and that you froze half! Smart thinking! Congrats on your baby!
I wish I had added a 1/2 tsp of salt to these. The cookie part ended up a bit bland and I think that would have helped.
There is optional salt to be added to the crust and definitely add salt to taste if you prefer it. People’s palates and preferences vary widely with salt, so I always leave that up to a person’s taste. Thanks for trying the recipe.
Have you tried doubling the recipe & baking in a 9x13pan? Just wondering if it makes a difference.
Thanks!
This recipe would be fine to double. I haven’t personally tried that but I’m fairly sure it will be okay. Enjoy!
I am completely floored with these bars. So good!!!!!
Can I be your neighbor?? I mean, if you just give away large amounts of chocolate-laden goodies… And I’m a chocoholic… It’d be a match made in heaven! (Just don’t tell my skinny jeans or running shoes. They might not be too thrilled.)
o my gosh this is loooking awesome lovely fudge oatmeal choc chip cookie dear lovely place.. dear~ You have so many wonderful chocolate collection
Whoah–these bars look fantastic! I’m tempted to grab a bag of oats and mixing bowl and make them right now!
Wow! Your bars look so great!