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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 teaspoons 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 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.1 cup (227 g) unsalted butter, 2 cups (440 g) dark brown sugar, 2 eggs, 2 teaspoons vanilla extract, 1/3 cup (79 ml) milk
- In a large bowl, add flour, baking soda, salt, and cinnamon. Whisk to combine.2 1/2 cups (313 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 tablespoon ground cinnamon
- 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.3 cups (243 g) old-fashioned rolled oats
- 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.14 ounce (397 ml) can of sweetened condensed milk, 1/3 cup (76 g) butter, 1 teaspoon vanilla extract, 2 cups (360 g) semi-sweet chocolate chips
- 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
Hi Julie. I just found this recipe in Pinterest and it looks absolutly amazing! I whant to cook it NOW. I don’t have a pan with those dimensions. Do you think I can bake it in a pyrex?
Hi Vanessa, yup, I think a pyrex would work just fine!
I’ve made these for years, back when they called them oatmeal fudgy’s. was a great hit with my three boys. And a great traveling and camping treat. Thanks for sharing a recipe that brings back good memories.
Huge sucess !! so good and very easy to make :)
hi! i just baked these and ran into a problem. you didn’t specify pan size so I had to guess. since both my 9X13 and 8X11 pans are considered baking pans it would be helpful for further recipes to know the size of the pan you used.
Hi Megan, sorry you had to guess on this, but I actually did specify a baking pan size. Right under the title of the recipe, where it says “Yield” it says “1 9×13″ pan“
I can’t see a pan size, either. Under yield it just says ‘1’. Glad you answered someone else’s question so I can make these right away!
Sorry about that, Willow! It used to say it but I recently converted recipe plugins with my redesign and it didn’t convert it correctly. Thanks for pointing it out so I could fix it!
I have everything but old fashioned oats! I am tempted to try it with quick cooking oats, what do you think? Has anyone else tried them?
I think that’d be fine.
I made these yesterday and they’re fabulous! Thanks so much for another great recipe :)
I want to dive right in that pan and eat my way out. omgoodnessgracious
Yay! I’m so glad you enjoyed these. They’re one of my favorites. Glad I found your blog, looks like you have tons of good stuff I’ll have to check out. Happy eating :)
These look unbelievably good!!
Well, chocolate & oatmeal are my two fave dessert ingredients, so you’ve certainly got me with this one :)