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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?
Either.
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
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 2 cups (440 g) dark brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ⅓ cup (79 ml) milk, I used 2%
- 2 ½ cups (313 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ tablespoon ground cinnamon
- 3 cups (243 g) old-fashioned rolled oats
For the filling:
- 14 ounce (397 ml) can of sweetened condensed milk, I used Eagle Brand
- ⅓ cup (76 g) butter
- 1 teaspoon vanilla extract
- 2 cups (360 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C). Line 9×13-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.
Nutrition
Photographs by Jesse Reilly
This cookie bar looks delicious! Love that gooey goodness, yum! Too bad about the hawk… Must be karma.
These bars look incredible, especially when loaded with that chocolate goodness!
I think I’ll make these for Canasta group on Monday. That way I can enjoy one and give the rest away. Sounds AWESOME!!!
Too funny about the hawk!
These bars look like a great distraction from that though ;)
I can’t stop looking at that chocolate filling. This is the best cookbar I’ve ever seen! I imagine the contrast in texture must be amazing – I love chewy oatmeal cookies and this combination with the gooey chocolate is awesome!
NEVER pity a hawk! ;)
Yay for getting a month off work! When I got married, they let me have the whole week before the wedding off, except for Tuesday!? What??? It made NO sense, but at least I had the entire week after, too, for the honeymoon. But, I still haven’t forgiven them for that Tuesday. lol
I’m contemplating making these cookie bars today, but hoping the baby I’m baking arrives today instead. ;)
Sounds like that hawk had a plan and so do you! Everything will be great! And my plan is to make these as soon as possible. Oatmeal and chocolate. Both good for the heart, right?
*****DROOLING!!!!***I could use an entire box of these right now!
These bars….oh.my.gosh!! I’ve been dyinig to bake something over the top delicious, but nothing has been hitting the spot….until now!
Hahaha! That was a great story. Sounds like something I would do. I remember how exhausted and stressed I was while planning for our wedding and working full time. But you know what? It all came together. And whatever didn’t come together didn’t even matter. The day was beautiful not because of all the flowers and decorations, but because I got to marry the love of my life in the company of dear friends and family. I know your day will be beautiful as well and you’re going to have a GREAT time, no matter what.
And these cookie bars? Holy melty chocolate batman! I’m pinning this stat!