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 desserts. 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 crunchy pecans to the mix.

They’re rich and satisfying on every level. Pack them up as a sweet treat to take along for tailgating, summer picnics, the holidays or movie night with the family at home. They’re bonafide taste of nostalgia certain to satisfy your sweet tooth cravings.

Checkout this quick list of key ingredients you’ll need to make Oatmeal Chocolate Chip Pecan Cookie Bars: (Scroll down for full printable recipe card.)

• Oatmeal – Quick cooking oats give these pecan bars a chewy texture.
• Flour – All-purpose flour forms the base of the cookie dough.
• Leavening – Baking soda and salt give rise to the dough while the cookie bars bake.
• Butter – Salted butter or unsalted butter for a rich taste.
• Sugar – A combination of granulated sugar 9white sugar) and light brown sugar for sweetness.
• Flavoring – One teaspoon vanilla extract balances the flavor.
• Whole Eggs – Large eggs stabilize the dough.
• Chocolate Chips – Milk chocolate chips give these cookie bars a chocolaty flavor.
• Nuts – Toasted pecans for crunch.

How to Make the BEST Oatmeal Chocolate Chip Pecan Cookie Bars

• Heat Oven and 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. Spray 13×9-inch pan with cooking spray.
• Sift Dry Ingredients – Use a whisk to combine 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 – Stir milk chocolate chips and nuts into the dough by hand.
• Transfer Cookie Dough to Prepared Pan – Spray the pan with cooking spray. Spread the batter into the prepared pan in an even layer and sprinkle the top with the remaining chocolate chips and chopped nuts.
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center shows moist crumbs.
• Cool – Cool completely in the pan on a wire rack, then slice and serve.

Kitchen Equipment to Make Chocolate Chip Oatmeal Pecan Bars

• Stand mixer or hand mixer.
• Large bowl and medium bowl.
• Balloon whisk.
• Measuring cups and spoons.
• 13×9 inch baking pan or baking dish.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Oatmeal – This recipe uses quick cooking not instant oatmeal. You could adapt it using old fashioned oats but I’d recommend pulsing them a couple of times in a food processor to refine the texture.
• Butter – You can use salted or unsalted butter in these cookie bars.
• Nuts – You could substitute walnuts, almonds or macadamia nuts in place of the pecans. I would still recommend toasting the nuts prior to adding to the batter.
• Chocolate Chips – You can use semi-sweet chips or dark chocolate chips in these cookie bars.
• Raisins – You could replace the chocolate chips with raisins for pecan oatmeal raisin bars.
• Coconut – You could add 1 cup of sweetened flaked coconut to these pecan bars for a tropical twist.

Storage and Leftovers

• Leftovers – Store leftovers of Oatmeal Chocolate Chip Pecan Cookie Bars in an airtight container at room temperature for up to 3 days.
• Freezer – You can also freeze these cookie oat bars for up to 2 months. Remove from the freezer and thaw overnight in the refrigerator.

More Cookie Bars to Make

• Pecan Pie Bars are a handheld treat.
• 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: 

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan

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5 from 6 votes

Oatmeal Chocolate Chip-Pecan Cookie Bars

Prep Time15 minutes mins

Cook Time35 minutes mins

Cooling Time2 hours hrs

Total Time2 hours hrs 50 minutes mins

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 13×9-inch metal non-stick baking pan with baking spray or brush with melted butter.
• In a medium size mixing bowl use a whisk to combine 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 brown and a toothpick inserted into the center shows moist crumbs.
• Cool completely in the pan on a wire rack, then use a sharp knife to slice into bars.

Notes

• Oatmeal – This recipe uses quick cooking not instant oatmeal. You could adapt it using old fashioned oats but I’d recommend pulsing them a couple of times in a food processor to refine the texture.
• Butter – You can use salted or unsalted butter in these cookie bars.
• Nuts – You could substitute walnuts, almonds or macadamia nuts in place of the pecans. I would still recommend toasting the nuts prior to adding to the batter.
• Chocolate Chips – You can use semi-sweet chips or dark chocolate chips in these cookie bars.
• Raisins – You could replace the chocolate chips with raisins for pecan oatmeal raisin bars.
• Coconut – You could add 1 cup of sweetened flaked coconut to these pecan bars for a tropical twist.

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

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