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What do you think would happen if an oatmeal cookie had a baby with a chocolate cookie?
This oatmeal and chocolate cookie bar creation would be born.
And born it was.
These oatmeal and chocolate cookie bars are basically heaven on a plate.
The gooey chocolate center sandwiched with an oatmeal cookie base is basically my idea of the perfect dessert.
How do you make oatmeal and chocolate cookie bars?
Basically like how you make cookies!
The best part is that you don’t have to bake the base and then bake again for the center. You bake it all at once!
Can I use quick cook oats?
No, I don’t think they would work really well.
Is there a substitute for the condensed milk?
I honestly don’t know if there is. It’s so specific.
I read that you could try cream of coconut but not sure how readily available that is.
How do I make this gluten-free?
Use gluten-free oats and whatever other gluten-free substitutions needed (like flour).
I’m not well-versed in GF baking so I really can’t give much advice.
Can I make these oatmeal and chocolate cookie bars in a smaller pan size?
You can but they would take longer to cook and they’ll be thicker!
Glass or metal pan?
I cut into the bars and all the chocolate and cookie gushed out.
You need to be patient and wait for it to cool completely.
I know, it’s super hard! I didn’t wait the first time either, lol
How long will these keep for?
At least a week in an airtight container!
Can I freeze these?
No, they’re not a good candidate to be frozen.
If these oatmeal and chocolate cookie bars are your cup of tea, you may enjoy these other cookie recipes:
- Dark chocolate cherry cookies
- Chewy honey oatmeal chocolate chip cookies
- Oatmeal cranberry cookies
- Chocolate sugar cookies
Oatmeal and Chocolate Cookie Bars
- 1 cup unsalted butter, room temperature
- 2 cups dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ⅓ cup milk, I used 2%
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon ground cinnamon
- 3 cups old-fashioned rolled oats
For the filling:
- 14 ounce can of sweetened condensed milk, I used Eagle Brand
- ⅓ cup butter
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Line 9x13-inch baking pan with parchment paper so that it overhangs on both sides for easy removal
- In a large bowl, add flour, baking soda, salt, and cinnamon. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes. Gently pour the milk in and beat until incorporated.
- Slowly add in the flour mixture and mix until all combined and well-incorporated. With the mixer on low, add the rolled oats. The mixture will be thick so if the stand mixer can't get it all, use a spatula to get it all incorporated.
- In a saucepan over medium low heat, add all the ingredients of the filling to the pan. Once everything has melted together you can start assembling the bars.
- Spread about 2/3 of the cookie mixture in the bottom of the baking pan (I used my hands and pressed it down). Then take the chocolate mixture and pour it over top of the cookie mixture. Take the remaining cookie mixture and drop it in small dough balls over the chocolate mixture (it's ok if it's not perfect, they bake out and spread).
- Bake for 25 minutes. If the tops start to get overly brown, cover with foil and continue baking.
- Let cool in baking pan COMPLETELY before you cut them into squares. Everything will be too gooey and loose if you don't let it set up.
- Store in an airtight container.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photographs by Jesse Reilly
Sunday 19th of March 2023
I made these a few weeks ago and they were delicious! Will definitely make again!
Monday 24th of August 2020
Overly sweet and despite allowing it to cool completely before cutting it was messy. I will try this again but with less sugar and less condensed milk.
Friday 24th of January 2020
I'm so looking forward to making these! Would light brown sugar work instead of dark?
Monday 27th of January 2020
Tuesday 21st of January 2020
How long do you think to bake if I halve to d bake in 8x8 pan?
Monday 27th of January 2020
probably double the time since it'll be thicker
Sunday 19th of January 2020
I made these bars in a 9" x 13" dark glass pyrex baking dish. Delicious! Thanks!