Oatmeal Chocolate Chip Pecan Cookie Bars
These Oatmeal Chocolate Chip Pecan Cookie Bars are not only filled with oatmeal, chocolate chips and pecans, but they come with a heaping helping of nostalgia, too. Enjoy them warm or at room temperature with a cup of coffee, hot tea or a tall glass of milk.
Easy Oatmeal Chocolate Chip Pecan Cookie Bars Recipe
Cookie bars should be a part of everyone’s childhood. They come in a plethora of flavor combinations and the potential mix-ins are endless. These chocolate chip cookie bars go a step further adding chewy oatmeal and toasted nuts to the mix. They’re rich and satisfying on every level. Pack them up for tailgating, summer picnics, the holidays or movie night with the family at home. They’re bonafide treat anytime of day. How to make simple Oatmeal Chocolate Chip Pecan Cookie Bars: (Scroll down for full printable recipe.)
- Toast Pecans – Preheat the oven to 350°F. Spread the nuts in a single layer on a baking sheet. Toast for 6-8 minutes until golden. Cool completely.
- Dry Ingredients – In a medium size mixing bowl use a whisk to sift together oats, flour, baking soda and salt.
- Creamed Ingredients – Using an electric mixer cream together butter, granulated sugar, brown sugar and vanilla. Beat for 2 minutes until fluffy and combined.
- Eggs – Add the eggs one at a time beating well after each addition.
- Combine- Slowly add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl as needed.
- Mix-ins – Mix entire package of milk chocolate chips and 1 cup chopped nuts into the dough by hand.
- Spread into the prepared pan and sprinkle the top with the remaining 1/2 cup chocolate chips and chopped nuts.
- Bake – Bake in a preheated 350°F oven per the recipe until a toothpick inserted into the center shows moist crumbs.
- Cool – Cool completely in the pan on a cooling rack.
How to Make the BEST Oatmeal Chocolate Chip Pecan Cookie Bars
- Ingredients you’ll need to make homemade Oatmeal Chocolate Chip Pecan Cookie Bars: Quick cooking oats, all-purpose flour, baking soda, salt, butter, granulated sugar, light brown sugar, vanilla extract, large eggs, milk chocolate chips and toasted pecans or walnuts.
- Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons and 13 x 9 inch baking pan.
- This recipe uses quick cooking not instant oatmeal.
- You can use salted or unsalted butter in these cookie bars.
- You could substitute walnuts, almonds or macadamia nuts in place of the pecans.i would stil recommend toasting the nuts prior to adding to the batter.
- You can use semi-sweet chips or dark chocolate chips in these cookie bars.
- Store baked Oatmeal Chocolate Chip Pecan Cookie Bars in an airtight container at room temperature for up to 3 days.
- You can also freeze these cookie bars for up to 2 months. Thaw overnight in the refrigerator.
More Cookie Bars Recipes to Make
- Bodacious Butterfinger Bars are buttery and rich.
- Easy Cherry Pie Crumb Bars begin with a cake mix.
- Loaded Turtle Cookie Bars drizzled with warm chocolate.
- Hello Dolly Bars are impossible to resist.
- Praline Pecan Bars are ideal for holidays, picnics and tea parties.
- Pineapple Coconut Chess Bars melt in your mouth.
- For a citrus twist, checkout this recipe for Lemon Sugar Cookie Bars from Inside BruCrew Life.
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Helpful Kitchen Items:
Oatmeal Chocolate Chip-Pecan Cookie Bars
Ingredients
- 1 1/2 cup quick cooking oats
- 1 cup all-purpose flour plus 2 Tbsp
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 11.5 oz package milk chocolate chips plus 1/2 cup divided
- 1 1/2 cup toasted pecans or walnuts toasted and divided
Instructions
- Preheat the oven to 350°F. Spread the nuts in a single layer on a baking sheet. Toast for 6-8 minutes until golden. Cool completely.
- Spray a 13 x 9 inch metal non-stick baking pan with baking spray or brush with butter.
- In a medium size mixing bowl use a whisk to sift together oats, flour, baking soda and salt.
- Using an electric mixer cream together butter, granulated sugar, brown sugar and vanilla.
- Beat for 2 minutes over medium-high speed until fluffy and combined. To the bowl, add the eggs one at a time beating well after each addition.
- Lower the speed of the mixer and gradually add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl as needed. Beat just until fully moistened.
- Mix the entire package of milk chocolate chips and 1 cup chopped pecans into the dough by hand.
- Spread the cookie dough into the prepared pan and sprinkle the top with the remaining 1/2 cup chocolate chips and chopped pecans.
- Bake for 30-35 minutes until golden and a toothpick inserted into the center shows moist crumbs.
- Cool completely in the pan on a cooling rack, then use a sharp knife to cut into bars.
So good, perfect salty sweet, caramelized brown sugar, oats, nuts and chocolate. I am an accomplished baker and this recipe is a new family favorite.
Thank you, Laura!
These are delicious!!
Damn tasty! I don’t like too much milk chocolate so I did half semi-sweet and half milk. The bars are delicious!
I’m so happy you loved these, thanks!
Very tasty bars. Next time I’ll add some milk.
Is there really 780 grams of chocolate chips in this recipe?
Or did i translate it wrong?
I’am dutch 🙂
According to an online converter I googled, 11.5 ounces of chocolate chips is 326 grams. Plus approximately an additional 85 grams for the 1/2 cup.
OMG!!!! THESE ARE THE BEST BARS EVER!!!
THEY WILL BE PART OF OUR FAVORITE RECIPES!
THANK YOU SO MUCH!
Thank so much!
Do these freeze well?
Sure, cool completely then store in an airtight container for up to 1 month.
Have you ever used old fashioned oats? That is what I have in hand.
You can use old fashioned but, you need to pulse them a couple of times in a food processor to make smaller.
Are you using salted or unsalted butter?
I typically use salted but, either will work.
This recipe looks delicious but I’m not a big fan of chocolate chips. Could I substitute butterscotch or peanut butter chips? Thanks
I suppose you could, sure.
Melissa….. I love all your recipes. Your site is by far the bests site for all the delicious recipes!! Thank you for having a site, where we can see the item in living color, read the recipe, and then ACTUALLY PRINT IT OUT and make it….. without having to go round the rosey to get it.. THANK YOU SO MUCH..Dana
Hi Dana, I’m delighted you’re finding some dishes to enjoy. Thanks for such a sweet and encouraging comment!
Just made these and oh my stars are they scrumptious!!! I am going to try toasted coconut nest time. Thanks so much for putting smiles on my family’s faces.
Oh wonderful!
I haven’t but I expect they would work fine.
I only have regular oats, have you ever used those?
I only use regular oats, since it’s what I have. Even use them for no bake cookies. They make for a different texture but taste great. May need to use a little less.
Thank you ladies!
Looks delicious! Will try this weekend.
Oh my! The combination of chocolate and Oatmeal in these bars sounds great! =)
Pinned!
I’m with you Connie I love that combo. Thank you!
I make anything with chocolate and pecans in it! Bar cookies are such a time saver too. Thank you Melissa!