I love cookies, but sometimes I don’t have time to scoop out all the individual cookies. So I realized, similar to sheet pan pancakes, making cookie bars is much much easier. You make all the dough, cook it, then slice it! It doesn’t help that these Oatmeal Cookie Bars are absolutely delicious and helped me to use up that huge container of old fashioned oats I bough on sale.
As always, please share your own recommendations on how to make this dish healthier, more kid friendly, swap ideas, and budget shopping tips in the comments!
FOR MORE DESSERT RECIPES CHECK OUT THESE VIDEOS:
MORE DESSERT RECIPES TO TRY:
- 2-Ingredient Cupcakes
- Mini Cheesecakes With Nilla Wafers
- Slow Cooker Candied Pecans (These make your house smell amazing!)
Oatmeal Cookie Bars
- Total Time: 40 minutes
- Yield: 12 bars 1x
Description
So much easier than cookies, these bars are so sweet and delicious. Even better, you can add any of your favorite mix-ins like chocolate chips or walnuts.
Ingredients
- 1 cup room temperature butter
- 1 cup brown sugar
- 1/2 sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 2 cups of old fashioned oats
- up to 2 cups of mix-ins like chocolate chips, walnuts, or craisins.
Get Recipe Ingredients
Instructions
- Preheat the oven to 350 degrees.
- Mix butter, brown sugar, and sugar in an electric mixer with he paddle attachment.
- Once well mixed, add the eggs and vanilla.
- Separately mix the salt, baking powder, baking soda, oats, and flour.
- Slowly add the dry ingredients to the mixer until well incorporated.
- If you want to add anything additional, add it to the mixer and mix until evenly incorporated.
- Grease a 9×9 pan.
- Add the batter to the pan and spread evenly.
- Bake for 25 minutes.
- Allow to cool and slice into bars.
- Prep Time: 15
- Cook Time: 25
Maria Ronan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Links on this site may include affiliate links to Amazon and its affiliate sites on which the owner of this website will make a referral commission. Thank you for supporting Meals With Maria! My videos and website are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my opinions only. Maria Ronan is not liable and/or responsible for any advice, services, or product you obtain through this video and website.
I’m wondering if it should be in a 9X13 pan instead? I made the recipe, as noted in a 9X9 and it was still liquid at 25 minutes. It then burnt when I tried to cook it longer. It smelled amazing, just didn’t work for me. Thanks.
Hi Angela, I’m so sorry these didn’t work for you! 9×9 is correct. I know that oven temps often vary and you might find that if you take them out when they still seem a little gooey, they will continue to cook in the pan until they are cool and sliced. I’ll make sure to note this in the recipe going forward. I appreciate you trying my recipe though! Hope you might give it another shot!