• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Chocolate Chip Oatmeal Cookie Bars

February 2, 2022 by Heather Smoke 5 Comments

Jump to Recipe Print Recipe

These moist and chewy high altitude chocolate chip oatmeal bars are loaded with dark chocolate chips and finished with a sprinkling of flaky salt. You’ll have a hard time eating just one of these addictive chocolate oatmeal cookie bars with their crispy golden edges and soft, gooey centers.

Looking for more high altitude cookie bar recipes? Don’t miss these hazelnut maple sugar cookie bars, s’mores chocolate chip cookie bars, and chocolate chip cookie brownies.

Squares of chocolate chip oatmeal bars.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Chewy, Gooey, Salty, Sweet. All the best things that a cookie bar should have, right?

Simple to Make. This is a simple recipe to make, and the bars don’t need to cool that long if you want to enjoy them warm with a scoop of ice cream.

Easier than Cookies. Some days, I want warm gooey cookies without the effort of chilling dough balls and baking individual cookies. With these chocolate chip oatmeal bars, you get all the satisfaction of making and eating homemade cookies with half the work.

Closeup of chocolate chips and sea salt on oatmeal cookie bars.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Butter. The butter adds moisture and fat for a gooey, chewy texture. I use unsalted butter so I can control the saltiness of the oatmeal bars.
  • Sugar. A combination of granulated sugar and brown sugar adds sweetness and moisture, as well as helps to caramelize the edges a beautiful golden brown color with a crisp texture.
  • Eggs. Add structure and moisture, as well as help the bars puff up as they bake.
  • Vanilla Extract. Flavor.
  • Flour. Binds the dough together and gives it structure.
  • Oats. Adds a crunchy, chewy texture and wholesome flavor. I use old-fashioned rolled oats for all of my recipes.
  • Spices. Cinnamon and nutmeg adds flavor and warmth.
  • Baking Powder. Leavening agent so the bars puff up as they bake.
  • Salt. Balances the sweetness.
  • Chocolate Chips. You can use any type of chocolate chips you like, but I prefer dark or semi-sweet.
Ingredients for making chocolate chip oatmeal cookie bars.
An oatmeal chocolate chip bar with a bite taken.

Instructions

  • Preheat the oven to 350F. Line an 8 1/2 x 11 inch baking pan (or a 9 inch square baking pan) with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan. Alternatively, you can use aluminum foil, and spray the foil thoroughly with non-stick spray.
  • In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  • Add the vanilla extract and eggs and mix just until combined.
  • In a separate bowl, whisk together the flour, oats, cinnamon, nutmeg, baking powder and salt. Add the flour mixture and the chocolate chips (reserving 1/4 cup of the chocolate chips to sprinkle on top) to the dough, and mix on low, just until moistened. The dough will be very thick.
  • Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or an offset spatula and just push the dough out to the edges of the pan as evenly as you can. Sprinkle with the remaining 1/4 cup of chocolate chips.
  • Oatmeal chocolate chip cookie dough in a baking pan.
  • Oatmeal chocolate chip cookie dough ready to be baked.
  • Bake the cookie bars on the center oven rack for about 25-30 minutes, just until the edges are set and browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It’s normal for the center of the bars to settle and sink down a little as it cools.
  • Let the bars cool completely, about 3-4 hours, before cutting, or serve them warm and messy with a scoop of ice cream.
A stack of chocolate chip oatmeal cookie bars.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What kind of oats do you use?

I always use old-fashioned rolled oats for my baking, not quick oats.

Can I use salted butter instead of unsalted?

You can, but you won’t be able to control the saltiness of the bars, so I can’t advise on how much salt you should add to the dough.

How long do these stay soft?

Store the leftover chocolate chip oatmeal bars in an airtight container at room temperature, and they should stay soft for several days.

Squares of chocolate chip oatmeal bars.

You Might Also Like

  • Frosted Hazelnut maple sugar cookie bars, one with a bite taken.
    Maple Hazelnut Sugar Cookie Bars
  • S'mores chocolate chip cookie bars cut into squares.
    S’mores Cookie Bars
  • Closeup of fudge brownies with a crackly top.
    Best Homemade Brownies
  • Chocolate chip cookie brownies, sprinkled with salt and cut into bars.
    Chocolate Chip Cookie Brownies

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Squares of chocolate chip oatmeal bars.

High Altitude Chocolate Chip Oatmeal Cookie Bars

Heather Smoke
These moist and chewy oatmeal cookie bars are loaded with chocolate chips and finished with a sprinkling of flaky salt.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings12

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • 1 cup unsalted butter, softened to room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup dark brown sugar, lightly packed
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 cup old-fashioned oats
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 ¼ tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350F.
    Line an 8 1/2 x 11 inch baking pan (or a 9 inch square baking pan) with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan. Alternatively, you can use aluminum foil, and spray the foil thoroughly with non-stick spray.
  • In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  • Add the vanilla extract and eggs and mix just until combined.
  • In a separate bowl, whisk together the flour, oats, cinnamon, nutmeg, baking powder and salt. Add the flour mixture and the chocolate chips (reserving 1/4 cup of the chocolate chips to sprinkle on top) to the dough, and mix on low, just until moistened. The dough will be very thick.
  • Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. The best way is to butter your hands or a spatula and just push the dough out to the edges of the pan as evenly as you can. Sprinkle with the remaining 1/4 cup of chocolate chips.
  • Bake the cookie bars on the center oven rack for about 25-30 minutes, just until the edges are set and browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It's normal for the center of the bars to settle and sink down a little as it cools.
  • Let the bars cool completely, about 3-4 hours, before cutting.

Notes

Note:  I used an 8 1/2 x 11 inch baking dish for these bars.  If you don’t have this size, use a 9 inch square baking dish instead.  The bake time should be about the same, or 1-2 minutes longer, since the bars will be slightly thicker.  For more bars that are slightly thinner, you can bake them in a 9×13 pan for 25 minutes.
Keyword Chocolate Chip, Cookie Bars, Oatmeal Bars
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Brownies and Bars

Previous Post: « White Chocolate Coconut Truffles
Next Post: High Altitude Funfetti Cupcakes with Rainbow Swirl Frosting »

Reader Interactions

Comments

  1. Lisa

    May 12, 2022 at 10:42 am

    5 stars
    What altitude are these modifications? We are at 7500, in Pagosa Springs CO
    Thanks

    Reply
    • Heather Smoke

      May 12, 2022 at 11:06 am

      Everything on my site is tested at Denver’s altitude, around 5,280 feet. These should work just fine for you!

      Reply
  2. Sharry

    September 5, 2022 at 11:03 am

    Your recipes look awesome but I’m not at high altitude. What adjustments would I need to make, if any??

    Reply
    • Heather Smoke

      September 5, 2022 at 2:16 pm

      Sharry, please see my FAQs for some helpful information and links: https://curlygirlkitchen.com/baking-faqs/

      Reply
  3. Liz

    September 6, 2022 at 10:21 am

    5 stars
    Made these over the weekend and they turned out great! I used a 9×9 pan and 30 minutes was exactly right for me. I found the salt just right and didn’t end up adding any extra on top. I really loved this recipe: came together very quickly and the flavor is delicious: buttery and chocolatey without being too heavy or dense. Will definitely be making again!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy