These brown butter oatmeal cookie bars combine a chewy oatmeal cookie base with rich browned butter and plenty of chocolate chips. They’re quick to make and ideal when you want the flavor of your favorite cookies without scooping individual rounds of dough.
These bars are essentially the bar version of brown butter and oatmeal — a comforting combination of nutty, caramel-like butter with the hearty texture of oats. The brown butter and cinnamon add warmth while the oats give structure and chew. Semi-sweet chocolate chips balance the sweetness, but you can customize the mix-ins to suit your tastes.
Why You Will Love This Recipe
- Easy to Make: You can mix these by hand or with a mixer and simply spread the batter in a pan—no scooping required.
- Browned Butter: Browning the butter adds a toasty, almost caramel flavor that lifts the whole bar.
- Perfect Texture: The bars have a crisp top and very chewy interior. Take a corner for extra crispiness or a center square for a softer, gooier bite.
Ingredient Notes
Full measurements and the recipe are included in the recipe card below. Highlights:
- Butter: Brown one cup of butter and let it cool before using.
- Sugars: The recipe uses both brown sugar and granulated sugar for depth and chew.
- Eggs: Use one whole egg plus one yolk for richness and structure.
- Chocolate Chips: Semi-sweet works well; feel free to substitute chips or mix-ins you prefer.
Step by Step Instructions
- Step 1: Brown the butter: melt 1 cup (227 g) salted butter in a medium saucepan over medium heat. Continue cooking past the foaming stage, stirring often, until the solids turn golden brown and the butter smells nutty. Transfer to a bowl and let cool.
- Step 2: In a large bowl, whisk together the cooled browned butter, 3/4 cup (165 g) brown sugar and 1/3 cup (67 g) granulated sugar. Add 1 large egg, 1 egg yolk and 2 teaspoons vanilla; whisk until combined.
- Step 3: Stir in the dry ingredients: 1 1/2 cups (210 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cornstarch, 1/2 teaspoon cinnamon, and 1 cup (104 g) old-fashioned oats.
- Step 4: Fold in 1 cup (180 g) chocolate chips, reserving extra to sprinkle on top.
- Step 5: Spread the batter evenly into a prepared 9×13-inch pan (lightly greased and/or lined with parchment). Scatter extra chocolate chips over the top.
- Step 6: Bake at 325°F for 20–24 minutes, until the edges are golden and the center no longer jiggles. Sprinkle with flaked salt and let cool before cutting.
Expert Baking Tips
- Use a metal or aluminum pan for more even baking; glass takes longer to heat and can lengthen the baking time.
- If short on time, melted butter works in a pinch, though you’ll miss some of the nutty brown butter flavor.
- Swap mix-ins freely: butterscotch, white chocolate, raisins, coconut or caramel bits all work well.
- Measure flour by weight when possible. If using cups, lightly spoon flour into the cup rather than packing it.
FAQ
Yes. Use a smaller pan for thicker bars and add about 5–10 minutes to the baking time; check for doneness by testing the center for no jiggle.
Yes. Substitute a gluten-free all-purpose flour blend (measure by weight if possible) and use certified gluten-free oats.
These are tested with old-fashioned oats. Quick oats will likely work but will change the texture—expect a softer, less toothsome bite.
Storing & Freezing
Store cooled bars in an airtight container or zipper bag at room temperature for 2–3 days. For longer storage, freeze individual squares or the whole pan: wrap tightly and freeze for quick snacks later.
Other Popular Recipes to Try
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Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
For more treats, follow the creator on Instagram and tag them if you try this recipe!
Brown Butter Oatmeal Cookie Bars
Brooke Homec
Ingredients
- 1 cup (227 g) salted butter, browned
- 3/4 cup (165 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup (104 g) old-fashioned oats
- 1 cup (180 g) chocolate chips, plus more for topping
- Flaked salt, for topping
Instructions
- Start by browning the butter: melt 1 cup butter in a medium saucepan and cook over medium heat until golden brown and fragrant. Pour into a bowl and cool.
- Preheat oven to 325°F. Prepare a 9×13-inch pan with spray and/or parchment paper.
- Whisk the cooled browned butter with both sugars. Add the egg, yolk and vanilla; whisk to combine.
- Mix in the flour, salt, baking soda, cornstarch, cinnamon and oats.
- Fold in the chocolate chips, then spread the batter into the prepared pan. Top with extra chips.
- Bake 20–24 minutes, until edges are golden and the center is set. Sprinkle with flaked salt and cool before slicing.
Notes
If you’re short on time you can melt the butter instead of browning it.
To make thicker bars, bake in a 9×9 pan and add 5–10 minutes to the bake time.
Measurements are provided in cups and grams. Grams are more accurate, especially for flour.
Nutrition
Carbohydrates: 30 g
Protein: 2 g
Fat: 14 g
Saturated Fat: 8 g
Sodium: 214 mg
Sugar: 18 g