Today, I’ve got the most delicious and gooey chewy oatmeal chocolate chip cookie bars. These cookie bars are really quick and easy to mix up and have the best chewy texture. So much easier than individual cookies and easy to serve to a crowd.
I absolutely love anything oatmeal related, whether it be healthy or dessert. These oatmeal cookie bars are quick and simple but if you’d rather an actual cookie, then try my oatmeal chocolate chip cookie recipe. I love these when I want a quick treat that really requires no effort other than mixing the dough together. It’s like a dessert version of a one pan meal!
If you’ve got any potlucks or gatherings coming up, make these!! They’re full of flavour but also a “plainer” option so they easily appeal to most people, kids included.
For some other cookie bar options, try my gingerbread graham cracker bars which don’t even require a mixer or my Nutella stuffed shortbread crumb bars for the most decadent treat.
Rolled Oats vs. Quick Oats
I use quick oats in this recipe as I find they give the perfect chewy texture. I haven’t tried using rolled oats but they may make the cookies a bit dryer and will definitely make them more chewy.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
How to Store Cookies & Keep Them Fresh
The best way I’ve discovered, half through accident and half through social media is in an airtight container with 1-2 marshmallows. I first noticed how fresh my cookies were staying when I had them in the same container as my rocky road squares but didn’t think much of it. Then I saw someone recommend adding marshmallows to your cookie container somewhere on the internet and it clicked in my brain why the rocky road squares were making a difference. It’s amazing how much the marshmallows help keep the cookies from drying out!
If you don’t have marshmallows, a slice of bread also works but try not to let it touch the cookies.
Are These Cookie Bars Gluten Free?
No, not as written. However, you can try using a 1 to 1 gluten free flour and gluten free certified oats. I have not tested the recipe with this flour though.
If you’d like a gluten free oatmeal cookie, try my monster cookies or my pumpkin monster cookies for a little twist.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Baking Tips
- I recommend using quick oats for these cookies. Rolled oats may give them a dryer texture.
- Make sure not to overbake so the cookies stay nice and soft and gooey.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Recipes with Oats
Today’s song is one I’m sure anyone around my age screamed along to while driving as a teenager and it hasn’t lost that fun! Here’s What’s Up by 4 Non Blondes. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chewy Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 1/2 cup (113g) unsalted butter (room temperature)
- 1/2 cup (100g) granulated sugar
- 2/3 cup (120g) light brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (120g) all purpose flour
- 1 1/2 cups (180g) quick oats
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (160g) semi sweet chocolate chips
Instructions
- Line a 9×9 pan with parchment paper and set aside. Preheat your oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add your butter and sugars. Beat them together on medium speed for 3-4 minutes until creamed together.
- Add in your egg and mix in on low speed. Then mix in the vanilla extract on low speed.
- Then add in the flour, oats, baking soda, baking powder and salt. Mix on low speed until fully combined. Then add the chocolate chips and mix on low speed until combined.
- Dump the dough into your prepared pan and with wet fingers, push the down into all the corners so it's spread evenly in your pan. Bake for 19-21 minutes or until the top has started to turn golden brown. Don't overbake to keep the cookies soft.
- Allow to cool for at least 10 minutes before slicing into squares. Let them fully cool before storing leftovers in an airtight container and enjoy!
