Do you ever get a hankering for dark chocolate, cookies, and bars all at once? Even if you don’t, you still NEED to try these dark chocolate chunk oatmeal cookie bars. They are insanely good, easy to make, and even a little healthy.
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What are Dark Chocolate Chunk Oatmeal Cookie Bars?
Dark chocolate chunk oatmeal cookie bars are a cross between a cookie and a bar. They are slightly firm and crisp, but they are super soft too.
The dark chocolate chunks really make these cookie bars special, and adding some dark chocolate is a great way to incorporate some powerful antioxidants into your body! This is the “healthy” element of these cookie bars.
Cookie Bars Vs. Blondies
Cookie bars and blondies may seem similar, but there are a few differences.
First, cookie bars do not generally contain oil. They contain butter, as is the case with a cookie.
Cookie bars have less liquid than blondies, making them firmer and more substantial. That doesn’t mean, however, that the cookie bars are hard and tough. Instead, these dark chocolate chunk cookie bars are super soft and delicious.
What is Dark Chocolate?
Dark chocolate is chocolate that has more cocoa solids than sugar. Generally, dark chocolate contains 56-90% cocoa solids. Some people consider 50% to be dark chocolate, but let’s be real. That is more like semi-sweet chocolate.
For really deep chocolate flavor, we use a chocolate baking bar that has 60% cocoa. This is considered bittersweet and is definitely dark chocolate, but it’s not overpowering.
If the cocoa is above 65%, we then begin to venture into really bitter, dark chocolate, which may not be for everyone. If you want to go darker for this recipe, you can easily substitute a more bitter chocolate baking bar.
How to Make Chocolate Oatmeal Cookie Bars
- First, cream the butter and sugars in a stand mixer.
- Next, add the egg yolks and vanilla and mix.
- Incorporate the dry ingredients and chocolate chunks, and mix just until the dough comes together.
- Spray or line a 9×13 pan with parchment, spoon cookie batter into pan, and press the dough evenly into all corners.
- Bake for 25-30 minutes at 325 degrees F and enjoy!
Essential Baking Tools for This Recipe
- A 9×13 baking pan
- A stand mixer with a good paddle attachment (check the size of your mixer to see which paddle size you need)
- A good spatula/spoonula for spreading the dough
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- 3/4 cup unsalted butter, soft but cool
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 tsp cornstarch
- 1 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cups all-purpose flour
- 2 1/4 cups rolled oats
- 1 1/2 cups dark chocolate chunks + extra for sprinkling on top if desired
- Flaked sea salt for garnish (optional)
- Preheat oven to 325 degrees.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-low speed until creamed.
- Add eggs one at a time and mix between each addition.
- Add vanilla and mix until combined. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated.
- Add all dry ingredients and chocolate chunks; mix on medium low so that very little gluten forms.
- Turn speed up to medium for a few seconds to get any remaining dry ingredients mixed in and then stop mixing immediately. DO NOT overmix, or your cookie bars will be tough.
- Spray a 9×13 pan with nonstick spray, and then scoop cookie dough into pan and spread.
- Lightly sprinkle cookie dough with extra chocolate and flaked sea salt if desired. This step is completely optional, but very yummy.
- Bake for 25-28 minutes or until edges are golden and the top has a light golden color. Don’t brown the bars too much or they will be overdone.
- Let cookie bars rest in the pan until completely cool. Cut bars and enjoy!
This is a Baker Street Society original recipe.
Keywords: cookie bars, chocolate chip cookie bars, oatmeal chocolate chip cookie bars, oatmeal chocolate chunk cookie bars