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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.
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
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best ever chocolate toffee oatmeal cookie bars! Rich and chewy, these easy cookie bars are like your favorite oatmeal chocolate cookies.
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
Instructions
- Preheat oven to 350°F and line a 13 x 9-inch baking pan with parchment paper.
- 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.
- 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.
- 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.
Notes
The equipment section above contains affiliate links to products I use and love!
Thank you for sharing your recipe. These bars are delicious!
Such delicious bars, they’re chewy and perfect!
Hi. Do you have the nutritional information for these? I made them & they are delicious by the way! Thanks!
Thanks Meagan, so glad you tried these bars! 🙂 You can calculate nutrition info online with a calculator – check out Verywell Fit.
This recipe is such a huge hit in my family! I just can’t get over how amazing these are and so easy!!
I made these bars because I discovered I no longer have the patience for cookies 🍪!
They are wonderful. This is the second time I have made them, and the next time I am going to use white chocolate chips instead of milk chocolate and add some coconut and craisins. Can’t wait! Thank you! I am going to share this with my daughter and her 5 year old — he loves his cookies.
So happy to hear that, thank you Teresa! 🙂
Fantastic recipe! I had to sub golden raisins for the toffee chips (quarantine and cleaning out my pantry!) but it didn’t matter — these bars were super delicious. And easy enough to make with my toddler as my “helper.” 🙂 Thank you for sharing!
So happy to hear that, thank you Sara! 🙂
I made these today and they are delicious. This recipe is a keeper. I used 3 medium eggs and the bars turned out perfectly. I did not want to waste any whites, and it appears that the bars did not suffer from the substitution. Thank you for the recipe. I will make these again.
Thanks so much, Kirsten! So glad you tried these bars! 🙂
Absolutely delicious! I loved the gooey goodness of the combined chocolate chip and toffee bits. Thanks for the recipe!
Thank you so much, Ana! Have a great weekend! 🙂