These dessert bars feature a chewy oatmeal chocolate chip cookie base topped with sweet and tangy cream cheese frosting. Packed with texture and flavor, these bars are the decadent version of a classic.
How to make an oatmeal chocolate chip cookie even better? Pack it with chunky chocolate chips and walnuts, press it into a pan, and top it with cream cheese frosting. You’re going to love these delicious, convenient, shareable bars.
What sets this recipe apart
No scooping: Unlike traditional oatmeal chocolate chip cookies, this dough does not have to be scooped or rolled. Just press it into the pan and bake!
Flavor: This recipe features the flavors of brown sugar, vanilla, and chocolate chips.
Chunky: I love desserts with texture, so I add large chocolate chips and walnuts to the batter.
Cream cheese frosting: Sweet and tangy cream cheese frosting tastes incredible with oats, vanilla, chocolate chips and walnuts.
Recipe at a glance
*Full recipe below in recipe card*
Make the cookie dough
This cookie dough comes together with an electric mixer in just a few minutes.
Bake
Moisten your fingertips and press the cookie dough into a greased 8×8 pan. Bake for about 20 minutes.
Make the cream cheese frosting
Combine cream cheese, butter, powder sugar, and vanilla. Spread on top of the cooled bars.
Success tips
I recommend salted butter for this recipe. Since oats can be quite bland, I find the extra salt elevates the flavors.
Adding an extra egg yolk (along with a whole egg) adds moisture and chewiness.
Using large chocolate chips adds big pockets of chocolate all throughout the bars. I recommend Ghirardelli Milk Chocolate Chips or Guittard Super Cookie Chips.
These bars can be served as-is (without frosting) if you’d prefer.
Serving and storage
The bars (without frosting) can be stored at room temperature for up to 3 days.
Frosted bars should be stored in the fridge for up to 3 days.
Serve chilled or at cool room temperature. I like to remove them from the fridge about one hour before serving.
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Recipe
Oatmeal Chocolate Chip Bars with Cream Cheese Frosting
Ingredients
Cookie bars:
- 6 tablespoons salted butter, softened
- ¼ cup (50g) granulated sugar
- ⅓ cup (85g) packed brown sugar, light or dark
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon pure vanilla extract
- ¾ cup (97g) all purpose flour, spooned and leveled
- 1 cup (100g) quick oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips, see note
- ½ cup chopped walnuts, optional
Frosting (optional but highly recommended):
- 4 oz block-style cream cheese, softened
- 2 tablespoons salted butter, softened
- 1½ cups powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
Cookie bars:
- Preheat oven to 350°F. Line an 8×8 pan (preferably metal) with parchment paper. Lightly grease it and set it aside.
- With a hand mixer or stand mixer with the paddle attachment, beat butter, granulated sugar, and brown sugar for 2-3 minutes, until light and fluffy. Add egg, egg yolk, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as needed (the batter will be fairly thin).
- In a separate bowl, combine flour, oats, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until fully combined. Stir in chocolate chips and walnuts.
- Scoop the dough into the prepared pan and press/spread it into an even layer. I moisten my fingertips with water to press it in without sticking. If desired, place several additional chocolate chips on top of the bars (this makes for a prettier presentation – if you're planning on frosting the bars this isn't necessary).
- Bake for 20-25 minutes, until the top is light golden brown and the edges are just beginning to darken. I like to remove it from the oven when the center is still a tiny bit underbaked. Place on a wire rack to cool completely.
Frosting:
- Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese and butter until combined. Add powdered sugar and vanilla. Beat until well combined, scraping the sides and bottom of the bowl as needed. If desired, add a pinch of salt.
- Spread the frosting on the cooled bars. Serve immediately or refrigerate.
Notes
Oats:
Use quick oats (not old fashioned) for this recipe.Chocolate chips:
Using large chocolate chips adds big pockets of chocolate all throughout the bars. I recommend Ghirardelli Milk Chocolate Chips or Guittard Super Cookie Chips.Serving and storage:
The bars (without frosting) can be stored at room temperature for up to 3 days. Frosted bars should be stored in the fridge for up to 3 days. Serve chilled or at cool room temperature. I like to remove them from the fridge about 30 minutes to one hour before serving.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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