Sweet and Salty Chocolate Oatmeal Bars

A perfect treat for chilly weekends and holiday parties, these sweet and salty chocolate oatmeal bars are easy and delicious.

Eric first made these a few years ago – using a recipe from Recipe Girl. Our personal recipe has evolved since then, making these cookies one of our favorite homemade sweet treats!

Sweet and Salty Chocolate Oatmeal Bars

When I think about foods that are super rich and decadent, these always come to mind. Filled with gooey chocolate, chewy oats, and lots of salt and vanilla, these chocolate oatmeal bars are perfect for any occasion. The salt compliments the sweetness of the cookie, while the oats add to the delicious texture.

Sweet and Salty Chocolate Oatmeal Bars

And, more importantly, they’re pretty easy! The cookies made in one pan and cut into individual bars after baking; dollops of cookie dough be damned!

Sweet & Salty Chocolate Oatmeal Bars

Sweet and Salty Chocolate Oatmeal Bars


For the chocolate filling…

  • 2 cups semi-sweet chocolate chips
  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

For the cookies…

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups quick-cooking or old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt
  • 3 cups semi-sweet chocolate chips


1. Preheat oven to 350 degrees F. Lightly butter a 9×13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.

2. Prepare the chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla and salt, and stir until smooth. Set aside to cool to room temperature.

3. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk, and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda, and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Gently fold in the chocolate chips.

4. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out – the back of a wooden spoon works well. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don’t worry if the dollops don’t completely cover the chocolate mixture. Spread it together as much as you can, and let some chocolate peek through.

5. Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into individual bars.


These are easiest to cut when they have chilled for a while. You’ll be able to get nice, clean cuts when they’re firmer, then they’ll soften up a bit when they’re at room temperature again.

Until Next Time,


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