Oatmeal Chocolate Chip Bars with Cream Cheese Frosting

Stack of three oatmeal chocolate chip bars topped with white frosting surrounded by four large chocolate chips.

Oatmeal Chocolate Chip Bars with Cream Cheese Frosting

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 420kcal

Author Allison Mattina

Ingredients

Cookie bars:

6 tablespoons salted butter softened
¼ cup (50g) granulated sugar
⅓ cup (80g) 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 (170g) chocolate chips see note
½ cup (60g) chopped walnuts optional

Frosting (optional but highly recommended):

4 oz block-style cream cheese softened
2 tablespoons salted butter softened
1½ cups (180g) powdered sugar
¼ teaspoon pure vanilla extract

Instructions

Cookie bars:

Preheat oven to 350°F. Line an 8x8 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