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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.

Oatmeal Chocolate Chip-Pecan Cookie Bars

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.
Oatmeal Chocolate Chip-Pecan Cookie Bars

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.
Oatmeal Chocolate Chip Pecan Cookie Bars

More Cookie Bars Recipes to Make

Oatmeal Chocolate Chip-Pecan Cookie Bars

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Oatmeal Chocolate Chip-Pecan Cookie Bars

Prep Time15 minutes
Cook Time35 minutes
Cooling Time2 hours
Total Time2 hours 50 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: chocolate-chip-cookie-bars, oatmeal-chocolate-chip-pecan-cookie-bars
Servings: 24 bars
Calories: 209kcal
Author: Melissa Sperka

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.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

30 Comments

  1. 5 stars
    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.

    1. 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.

      1. 5 stars
        OMG!!!! THESE ARE THE BEST BARS EVER!!!
        THEY WILL BE PART OF OUR FAVORITE RECIPES!
        THANK YOU SO MUCH!

  2. This recipe looks delicious but I’m not a big fan of chocolate chips. Could I substitute butterscotch or peanut butter chips? Thanks

  3. 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

  4. 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.

    1. 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.

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