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These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!
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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.

These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!

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.

These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!

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.

These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!

You can but they would take longer to cook and they’ll be thicker!

Glass or metal pan?

Either.

These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!

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.

These oatmeal and chocolate cookie bars are a result of an oatmeal cookie having a baby with a chocolate cookie. So freaking good!!
4.67 from 6 votes
These oatmeal and chocolate cookie bars are like an oatmeal cookie had a baby with a chocolate cookie. It’s the best of both worlds in an ooey-gooey bar form!
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24 bars

Ingredients 

  • 1 cup (227 g) unsalted butter, room temperature
  • 2 cups (440 g) dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 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
  • 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.
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Nutrition

Serving: 1Bar, Calories: 381kcal, Carbohydrates: 54g, Protein: 6g, Fat: 18g, Fiber: 2g, Sugar: 31g

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.

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.

Photographs by Jesse Reilly

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Recipe Rating




94 Comments

  1. Hayley Adams says:

    How long do you think to bake if I halve to d bake in 8×8 pan?

    1. Julie Wampler says:

      probably double the time since it’ll be thicker

  2. Marilyn Rintjema says:

    I made these bars in a 9″ x 13″ dark glass pyrex baking dish. Delicious! Thanks!

  3. ann says:

    It still doesn’t say what size pan to use. I did read through the comments and saw others pointed this out, but you also said you fixed it. Mine shows where you can change the yield but nothing about pan size. Thanks

    1. Julie Wampler says:

      i fixed it. it’s in the instructions now. 9×13-inch

  4. madalin says:

    Oh my goodness! Iโ€™ve been seeing these all over Pinterest and though I pinned them, I didnโ€™t click through until just now. WOW. These look amazing. What a yummy bar, with a fudge layer in the middle?! Thatโ€™s my heaven! Definitely trying soonโ€ฆneed to! :)

  5. Faye says:

    Hi there Julie! Would like to ask if what do you mean by 1:14 oz of condensed milk? How much is it in grams? Thanks!

    1. Julie says:

      It means you use one 14 ounce can of condensed milk. I don’t know how many grams it is. Sorry :(

  6. Krista Cleaver says:

    Not sure what happened to mine but my cookies didn’t really rise or spread out :( and my bottom crust is way to thick. It is definitely going to take longer than 25 mins to bake I just checked and it’s completely gooey on the bottom still but I’m sure it will taste good!

  7. Ann says:

    Keepers, keepers! The filling for this is so good. Next up is modifying these into white chocolate cranberry oatmeal bras, such as via this recipe http://www.twotwentyone.net/2011/08/wccco-cookies/ . Switching the white chocolate chips from the dough base into the filling, and using good white chocolate of coarse, like Chirardelli…

  8. Cassie says:

    Made these tonight for my husband and they were a huge win! Great recipe, thanks for sharing!

    1. Julie says:

      You’re so welcome! Glad you both enjoyed!

  9. Regina @ Leelalicious says:

    These were amazing! But devilish. I could NOT stop eating them. Especially with a glass of cold milk.

  10. Peggy says:

    FANTASTIC! I’m so happy I came across this recipe. Just took my first bite and it taste just like the Starbuck’s fudge bar.