Oatmeal chocolate chip cookie bars are as if an oatmeal raisin cookie and a chocolate chip cookie had a baby. You get that warmth from the cinnamon and molasses, paired with the melty chocolate chips and oats, *mwah* chef's kiss!
Why you will love these oatmeal chocolate chip cookie bars
- It's easy to make. Who doesn't love a dessert that's easy to make?! This recipe is great because since it is in a pan, as opposed to a normal cookie, you don't have to worry about chilling the dough or the cookie spreading too much. You just make the dough, pop it in the pan and bake!
- The flavors. I adore the flavors of this cookie - the warm spices add such an incredible depth of flavor and the chocolate adds some sweetness. These things combined make these bars packed with spectacular flavor.
- The texture. These oatmeal chocolate chip cookie bars are the gooey-est of all gooey. They are soooo soft and ultra chocolatey. I like to eat them when they're slightly warm from the oven.
- Ground cinnamon and molasses: ground cinnamon and molasses are important ingredients in an oatmeal cookie, so of course we need them here! These warm spices make every bite an explosion of flavor!
- Good quality chocolate: we add a lot of chocolate to this recipe, so make sure to splurge on the good stuff! Ghirardelli is a trusted brand of mine for chocolate, but I also love Nestle Tollhouse and Trader Joes chocolate.
- Oats: oats add a great texture and a bit of a nutty flavor to the cookie bars. Old fashioned rolled oats and quick cooking oats work here.
- All purpose flour: all purpose flour is the flour of choice for this recipe. It yields the perfect crumb.
- Brown sugar & granulated sugar: a combination of brown sugar and granulated are preferred for this recipe. Brown sugar has molasses so it adds just a bit more moisture, and the granulated sugar allows for the edges and tops to get a little crispy, adding that difference of textures.
- Whisk the dry ingredients. Start by whisking together the flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
- Whisk the wet ingredients. Whisk the melted butter and both sugars. Then add the eggs, vanilla and molasses and whisk.
- Combine. Add the dry ingredients to the wet ingredients and fold together until a dough forms, leaving a few streaks of flour in the dough.
- Add the mix-ins. Fold in the oats until evenly incorporated. Fold in the chocolate until evenly incorporated.
- Bake. Press the dough into an 8x8 inch pan and bake for 25-30 minutes until golden. Let cool and enjoy!
Other cookie recipes you may like
Oatmeal Chocolate Chip Cookie Bars
- 2 ½ cups (313 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (226 grams) unsalted butter melted
- 1 ½ cups (300 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 3 cups (255 grams) old fashioned rolled or quick cooking oats
- 1 ½ cups (270 grams) chocolate chips/chopped chocolate
- Preheat oven to 350F and line an 8x8 inch pan with parchment paper with overhang on at least two sides. This will make it easier to remove the bars from the pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
- In a separate medium-sized bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until completely combined. About one minute. It should have a paste-like consistency.
- Add the eggs, vanilla extract and molasses and whisk until combined, scraping down the sides and bottom of the bowl as necessary.
- Add the dry ingredients to the wet ingredients and fold until a dough forms, leaving a few streaks of flour in the dough. Add the oats and fold until fully incorporated. Add the chocolate chips/chopped chocolate and fold until fully incorporated. The streaks of flour should be gone at this point.
- Pack the dough into your prepared pan and top with more chocolate. Bake for 25-30 minutes. The tops will be lightly golden.
- Let cool for 20 minutes in the pan. Slice and enjoy! Store in an airtight container.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!