Name: Chewy Oatmeal Chocolate Chip Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ½ cup brown sugar, packed; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup chocolate chips

Why I Love This Recipe

I love how these bars strike the perfect balance between chewy and tender. The oats give them great texture, the sugars add depth of flavor, and the chocolate chips make every bite indulgent. They’re also super versatile—I can add nuts for crunch or swap the chocolate for dried fruit when I want something different. Plus, since they bake in one pan, cleanup is easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Directions

I preheat my oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, I whisk together the rolled oats, flour, baking soda, and salt.
In a large bowl, I beat the softened butter with both sugars until creamy and smooth.
I add the egg and vanilla, mixing until well combined.
I stir the dry oat mixture into the wet mixture just until combined.
I fold in the chocolate chips so they’re evenly spread through the batter.
I spread the batter into the prepared pan and smooth it out.
I bake for 20–25 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
I let the bars cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, I cut them into squares and serve.

Servings and Timing

This recipe makes about 12 bars. It takes around 10 minutes to prepare and 20–25 minutes to bake, so in about 35 minutes I have a batch ready to enjoy.

Variations

Sometimes I add 1/2 cup chopped walnuts or pecans for extra crunch. If I want a fruitier version, I replace the chocolate chips with dried cranberries, raisins, or even chopped dried apricots. For a richer flavor, I stir in a pinch of cinnamon or espresso powder. I’ve also used white chocolate chips and macadamia nuts for a fun twist.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week. They also freeze well—I wrap them individually and freeze for up to 2 months. To enjoy, I thaw at room temperature or warm briefly in the microwave.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer. I prefer rolled oats for a chewier bite.

Can I make these gluten-free?

Yes, I swap the flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.

How do I know when the bars are done?

The edges should be golden, and a toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

Can I double this recipe?

Absolutely. I bake a double batch in a 9×13-inch pan, adjusting the bake time by a few minutes as needed.

Can I reduce the sugar?

Yes, I sometimes cut the sugar slightly (for example, using 1/3 cup each of brown and granulated sugar). The bars will still be chewy but a little less sweet.

Conclusion

Chewy Oatmeal Chocolate Chip Bars are a simple yet satisfying treat I love baking whenever I want something nostalgic and homemade. They’re versatile, easy to make, and always a hit with both kids and adults. Whether I bake them for a snack, dessert, or to share with friends, they’re always a chewy, chocolatey delight.