This recipe for Chocolate Chip Spiced Oatmeal Cookie Bars are like if Oatmeal cookies and Chocolate chip blondies fell in love and had a baby! These buttery treats can be made a day in advance – perfect for holidays or a bake sale.
Salted butter balances the sweetness and a touch of cinnamon makes this indulgent tray bake made from rolled oats an irresistible bake!
I love baked goods with oatmeal, but all too often I find myself disappointing by how dry they can be. These little beauties definitely don’t have that problem. They have a crisp outer shell and a soft center making them a treat you won’t want to miss out on!
I made these right before I started my low carb diet and let me tell you, they are an amazing send off going into my weight loss journey. I’m telling you – I could have eaten the whole tray!
Speaking of trays, this recipe makes a generous size that can easily be cut into 24 or more squares making it great for holidays or parties.
I made these last Christmas as cookies so if you want to make cookies instead, go for it – just make sure you adjust the cooking time (mine took about 12 minutes to bake).
With Summer coming to a close, this recipe is perfect for your first bake moving into the fall season. I’m going to make them again for my boy who LOVES them and surprise him on his first day of school in his lunch box.
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Chocolate Chip Spiced Oat Bars
These tasty treats will keep you coming back for more! This is a great recipe to get the kids in the kitchen - they'll enjoy helping and love the results too!
- 2 ½ cups all-purpose/plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda/bicarbonate of soda
- 1 1⁄4 cups salted butter melted
- 1 ½ cups packed light-brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 2 cups rolled oats
- 1 1⁄4 cup chocolate chips
Preheat the oven to 375 degrees F/190C. Grease and flour an 9 x 12 baking pan
Sift the flour, salt, baking soda, baking powder, cinnamon, and nutmeg together into a large mixing bowl.
Add the butter, brown sugar, granulated sugar, eggs, vanilla, and rolled oats. Mix until combined. Fold in 1 cup of chocolate chips and spread evenly into the pan. Sprinkle with remaining chocolate chips.
Bake 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
Remove from the oven and let cool 10 minutes before cutting. Best served warm, but great cooled as well.
- For a more even look, use an offset spatula to spread the dough evenly into the pan.
- For a more professional looking slice cool the cookie bars completely before slicing. You can also chill in the refrigerator to fully set before slicing. Chilled bars cut cleaner.
- Use a ruler for your first slice to make the straightest possible cut.
- I recommend using a wooden spoon instead of a mixer in this recipe to avoid over mixing, which will result in a tougher bar.