Looking for a bar cookie that everyone will love? With a hint of cinnamon, dark brown sugar, quick-cooking oats, and a rich chocolate layer, I can’t even believe what a hit these Oatmeal Fudge Cookie Bars have been!
I honestly don’t even know if the photos do these beauties justice! My girlfriends seriously RUSHED over to my house to try them and couldn’t stop eating them.
This recipe makes a large 9×13″ pan of cookie bars. They’re delicious served warm and gooey or cooled completely. Cut them in large squares, lunchbox bars, or little party bites.
Oatmeal Fudge Cookie Bars
Oatmeal base:
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp cinnamon
1 tsp salt
1 cup unsalted butter, room temperature
2 cups dark brown sugar, tightly packed
2 large eggs, room temperature
2 tsp vanilla extract
2.5 cups Quick Oats
Chocolate layer:
12 oz semi-sweet chocolate chips
14 oz sweetened condensed milk
2 Tbsp unsalted butter
- Preheat oven to 350 degrees Fahrenheit. Spray a 13 x 9-inch baking pan.
- Whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Cream together the butter and brown sugar with a mixer on medium speed until creamy. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
- Switch to low and slowly add dry ingredients just until combined, then gently mix in oats.
- Press 2/3 of mixture into the bottom of prepared pan. Reserve remaining dough for the topping.
- In a large saucepan, melt chocolate chips, condensed milk, and butter until smooth and uniform. Pour chocolate mixture over cookie base, using a spatula to spread it evenly.
- Drop remaining oatmeal cookie dough sporadically around the top.
- Bake for 25-30 minutes and cool at least 15 minutes before slicing.
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