Chocolate Toffee Oatmeal Cookie Bars

Let’s kick off the week with the best ever chocolate toffee oatmeal cookie bars! Rich and chewy, these easy cookie bars are like your favorite oatmeal chocolate cookies, baked into bars for all the deliciousness without the fuss of scooping cookie dough. Recipe makes 24 generously sized cookie bars.

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Studded with chocolate chips and toffee bits, this base recipe is infinitely adaptable – feel free to use a blend of dark and milk chocolate, or toss in peanut butter chips, or use chocolate chunks instead of chips.

Whatever you have on hand will work well in these epic chocolate toffee oatmeal cookie bars – just don’t skip the extra chocolate chip and flaky salt topping! 🙂

Love cookie bars? Try my chocolate chip brownie bars or Nutella cookie bars next!

How to Make Chocolate Toffee Cookie Bars

Baking pan – Use an 13 x 9-inch rectangular baking pan lined with parchment. Light-colored metal pans conduct heat evenly, and I recommend them for all brownies and bar recipes.

Make cookie dough – Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolks, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Assemble bars – Scrape dough into prepared pan. Use a piece of parchment or wax paper coated with nonstick spray to press dough evenly across the bottom of the pan. Top with chocolate chips, pressing gently into the dough.

Bake – Bake cookie bars at 350°F for 28 to 32 minutes, until golden and just set in the center. Remove from oven and sprinkle with flaky salt. Let bars cool completely on a wire rack before cutting into squares with a sharp knife.

Freeze Cookie Bars

Unbaked cookie bars freeze well in the baking pan. Tightly cover the pan with a layer of plastic wrap and a layer of foil. Freeze up to 3 months. When you’re ready to bake, unwrap the pan and transfer directly from the freezer to the oven (no need to thaw!). Bake as directed, adding 2 to 3 minutes to the baking time.

Baked cookie bars are also a great treat to freeze for later. Cool bars completely, then wrap well in plastic wrap or foil and transfer to a freezer bag. Freeze cookie bars up to 2 months.

When you’re ready to eat, defrost the bars at room temperature (still covered to prevent condensation from forming). Enjoy cookie bars at room temperature, or warm in the microwave for about 10 seconds.

Favorite chocolate toffee desserts:

• Chocolate Toffee Shortbread
• Brown Butter Toffee Chocolate Cookies
• Chocolate Dipped Toffee Blondies
• Chocolate Toffee Oatmeal Cookies

Chocolate Toffee Oatmeal Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

The best ever chocolate toffee oatmeal cookie bars! Rich and chewy, these easy cookie bars are like your favorite oatmeal chocolate cookies.

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Ingredients

Bars

• 2 1/2 cups flour
• 1 cup rolled oats
• 1 tsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups light brown sugar
• 1 cup sugar
• 1 large egg plus 2 egg yolks
• 1 Tbsp vanilla extract
• 1 1/4 cups semisweet chocolate chips
• 1 1/4 cups toffee bits

Topping

• 1/2 cup semisweet chocolate chips
• Flaky salt

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Instructions

1. Preheat oven to 350°F and line a 13 x 9-inch baking pan with parchment paper.
2. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolks, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.
3. Scrape dough into prepared pan. Use a piece of parchment paper coated with nonstick spray to press dough evenly across the bottom of the pan. Top with chocolate chips, pressing gently into the dough.
4. Bake for 28 to 32 minutes, until golden and just set in the center. Remove from oven and sprinkle with flaky salt. Let bars cool completely on a wire rack before cutting into squares with a sharp knife.

Equipment

Stand Mixer

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Rectangular Baking Pan

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Notes

The equipment section above contains affiliate links to products I use and love!