Chewy and easy to make, these cherry chocolate cookie bars are ready in 45 minutes. They're a huge hit for the whole family and perfect for lunchboxes or snacks!
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Why You’ll Love Chocolate Chip Cookie Bars
These chewy cookie bars were inspired by the oatmeal cookies my mom used to pack in my lunchbox when I was a kid. I always looked forward to finding one tucked inside, or enjoying it as an after-school snack with a cold glass of milk. That nostalgic flavor was exactly what I wanted to recreate... with a little twist!
Instead of the usual cookie shape, I made things easier by turning them into bars. No need to spoon out individual portions, just press the batter into a pan and bake! I also added dried cherries for a fruity flavor and a bit of grown-up flair that both kids and adults will love. These easy cookie bars are simple to make and taste amazing. Here’s why they’re a must-try:
- Chewy, nostalgic flavor with a fruity twist
- Made with simple pantry staples
- Quick to prep with minimal cleanup
- Bakes in just 45 minutes
- Great for lunchboxes or easy desserts
Ingredient Information And Substitutions
- Butter- Adds rich flavor and moisture to the bars. I prefer salted.
- Egg- Helps everything bind together and gives the bars their soft, chewy bite.
- Granulated sugar- For sweetness.
- Flour- To keep the bars soft and sturdy. All-purpose flour works best here.
- Rolled oats- Provide chewiness- also called Old Fashioned Oats. Quick oats can be used, but they'll change the texture slightly.
- Kosher salt- Just a touch brings out all the other flavors.
- Vanilla extract- Brings a cozy, warm flavor. Almond extract can be used for a different flavor.
- Baking powder- Gives the bars a little lift so they don’t turn out too dense.
- Dried cherries- Adds tartness and texture. Dried cranberries, raisins, or even chopped nuts are great alternatives.
- Chocolate chips- Give rich chocolate flavor. Use dark chocolate or semi-sweet chips, whichever you prefer.
How To Make Oatmeal Cookie Bars
Step 1- Prepare the ingredients.
Preheat your oven to 350 degrees F. Grease an 8" x 8" baking pan and line it with parchment paper, leaving extra hanging over the edges.
Roughly chop the dried cherries. In a separate bowl, whisk together the flour, rolled oats, baking powder, and salt. Set aside.
Step 2- Cream butter and sugar.
In a mixing bowl, beat the softened butter and sugar until light and fluffy.
Step 3- Add wet ingredients and then dry ingredients.
Mix in the egg and vanilla extract until everything is combined well. Then add the dry ingredients, mixing just until combined.
Step 4- Add mix-ins and bake.
Gently fold in the dried cherries and chocolate chips until evenly distributed.
Spread the sticky batter into the prepared pan. Bake for 30-35 minutes until golden brown on top. Let cool completely, then lift out using the parchment edges and cut into 12 bars.
Frequently Asked Questions
Sure! Drop tablespoon-sized scoops of dough about 2 inches apart onto a lined baking sheet. Bake at 350 degrees F for 9-12 minutes, until the edges are browned and the center is no longer wet.
No, but you can swap in a 1:1 gluten-free baking flour and gluten-free oats to make this cookie bars recipe gluten-free.
Definitely! These taste great when made a day or two in advance. Just bake them, let them cool completely, then store them in an airtight container at room temperature.
Tips For Making Chocolate Chip Cookie Bars With Oatmeal
- Line the pan with plenty of parchment. It keeps the bars from sticking and makes them much easier to remove later for clean slicing.
- Use room temperature butter. It blends more easily, giving your bars a better texture and flavor.
- Stir just until everything comes together. Over-mixing can make your bars dense and tough.
- The batter is meant to be sticky, not pourable. Just spread it evenly with a spatula or your hands! My favorite trick is once it's spread in the pan, use the bottom of a glass (choose one with a straight bottom) to gently flatten the dough into the pan evenly.
- Let the bars cool fully in the pan so they hold together when you slice them. Use the parchment overhang to lift them out easily.
- Ingredients to prep ahead- Chop dried fruit and measure dry ingredients before you start.
- Leftovers and storage- Store bars at room temperature in an airtight container for up to a week, or freeze for longer storage. Thaw at room temp.
What To Serve With Oat Cookie Bars
Make these bars part of a full snack or dessert spread by pairing them with creamy yogurt or a scoop of ice cream. Fresh fruit adds a bright contrast, while nuts or granola bring extra crunch. These simple sides make the bars even more satisfying for any occasion. Try serving with:
- Rolo Pretzel Bites
- Almond Shortbread Cookies
- Irish Car Bomb Cake Balls Recipe
- Apple and Cranberry Crisp
Other Cookie Bars Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cherry Chocolate Cookie Bars
Equipment
- OR Hand mixer
Ingredients
- ½ cup salted butter, softened- 1 stick
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup all purpose flour
- ¾ cup rolled oats
- 1 teaspoon baking powder
- 1 generous pinch kosher salt
- ½ cup dried cherries, chopped
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease an 8" x 8" baking pan and line with parchment making sure extra comes up over the sides. Set aside.
- Cream together butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla extract and mix until well combined.
- In a separate bowl combine flour, oats, baking powder and salt. Add to wet ingredients and mix until almost combined.
- Stir in dried cherries and chocolate chips until just combined.
- Spread the batter evenly over the bottom of the prepared baking pan.
- Bake uncovered on the center rack for 30-35 minutes or until golden. Once cooled, remove the bars in one piece and cut into 9 slices.
Video
Notes
- Line the pan with plenty of parchment. It keeps the bars from sticking and makes them much easier to remove later for clean slicing.
- Use room temperature butter. It blends more easily, giving your bars a better texture and flavor.
- Stir just until everything comes together. Over-mixing can make your bars dense and tough.
- The batter is meant to be sticky, not pourable. Just spread it evenly with a spatula or your hands! My favorite trick is once it's spread in the pan, use the bottom of a glass (choose one with a straight bottom) to gently flatten the dough into the pan evenly.
- Let the bars cool fully in the pan so they hold together when you slice them. Use the parchment overhang to lift them out easily.
- Ingredients to prep ahead- Chop dried fruit and measure dry ingredients before you start.
- Leftovers and storage- Store bars at room temperature in an airtight container for up to a week, or freeze for longer storage. Thaw at room temp.
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