These peanut butter oatmeal chocolate chip bars are thick, soft, and loaded with pantry ingredients you probably already have on hand. They bake up in a simple 9 x 13 pan and slice easily into bar cookies that are perfect for sharing, potlucks, or casual desserts at home.

This is a classic scratch recipe with old fashioned oats, creamy peanut butter, and plenty of chocolate chips. No cake mix, no shortcuts - just a reliable, old-fashioned bar recipe that delivers every time.

If you love easy bar desserts, you may also want to check out my Easy Brookie Bars with Brownie Mix and Cookie Dough or these Chocolate Chip Cookie Bars for more simple, crowd-friendly options.

Why I Love This Recipe

These peanut butter oatmeal chocolate chip bars use basic pantry staples, which makes them easy to bake without a special grocery trip.

The dough bakes into thick, soft bars with a chewy center thanks to the combination of brown sugar, peanut butter, and oats.

This recipe makes a generous 9 x 13 pan, which is ideal for feeding a crowd or slicing into smaller bars for sharing.

Old-fashioned oats add texture without making the bars dry or crumbly.

It is a reliable scratch dessert that feels nostalgic and homemade without being fussy or complicated.

Ingredients

Butter - softened butter is essential for proper creaming and helps create soft, chewy bars.

Brown sugar and white sugar - the combination adds moisture and structure while keeping the bars tender.

Vanilla extract - adds depth and rounds out the sweetness.

Eggs - bind the dough and contribute to the soft texture.

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Peanut butter - creamy peanut butter works best here and gives these bars their rich flavor.

All-purpose flour forms the base of the dough.

Whole wheat flour - adds a bit of structure and subtle nutty flavor; you can substitute additional all-purpose flour if preferred.

Baking soda - helps the bars rise slightly and keeps them from being too dense.

Old fashioned oats - provide chew and texture; old fashioned oats work best for this recipe.

Semi-sweet chocolate chips - balance the sweetness and add pockets of chocolate throughout the bars.

Instructions

Step 1
Preheat the oven to 350 F and spray a 13 x 9 baking dish with nonstick spray.

Step 2
In a large mixing bowl, cream the softened butter, brown sugar, white sugar, and vanilla until light and fluffy. Mix for 3–4 minutes on medium speed until the sugar is mostly dissolved.

Step 3
Add the peanut butter and eggs and mix until fully combined.

Step 4
In a separate bowl, gently mix the baking soda into the all-purpose flour and whole wheat flour. Add the flour mixture to the peanut butter mixture in stages, mixing just until combined.

Step 5
Add the old fashioned oats one cup at a time. The dough will be thick and stiff, and you may need to finish mixing by hand.

Step 6
Stir in the chocolate chips by hand until evenly distributed.

Step 7
Dump the dough into the prepared baking dish and spread it evenly. The dough is thick, so take your time smoothing it out.

Step 8
Bake for 22–25 minutes, being careful not to overbake.

Step 9
Test the center with a toothpick or small wooden skewer. The bars are done when the skewer comes out with a few moist crumbs. Do not bake until the skewer comes out clean, or the bars may turn out dry. The center may sink slightly as the bars cool.

Helpful Hints

Creaming the butter and sugars thoroughly helps create a soft, even texture in the finished bars.

Old fashioned oats give the best chewy texture. Quick oats can change the structure and are not recommended.

Do not overbake these bars. They will continue to set as they cool.

Let the bars cool completely before slicing for the cleanest cuts.

Storage and Make-Ahead Tips

Store peanut butter oatmeal chocolate chip bars in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days.

These bars freeze well. Wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use all all-purpose flour instead of whole wheat flour?
Yes. Substitute the whole wheat flour with additional all-purpose flour in equal amounts.

Can I use crunchy peanut butter?
Creamy peanut butter works best, but crunchy peanut butter can be used if you prefer added texture.

Why are my bars dry?
Overbaking is the most common cause. Remove the bars when a toothpick shows moist crumbs rather than a clean result.

Can I reduce the sugar?
Reducing sugar will change the texture and structure of the bars. For best results, follow the recipe as written.

These peanut butter chocolate chip bars with oatmeal are really good! This is a scratch recipe that makes a big batch. The kids didn't even notice they contained oatmeal. Don't tell them!! My kids are great about trying the recipes I make and sometimes create. Sometimes the recipes are a little different. Sometimes they taste great but don't look Pinterest worthy. My one son's besties can be counted on to eat up these trials. It's a win, win situation. I don't waste food and they get a treat!

I make lots of baked goods and we certainly can't eat it all. I've started packing an extra treat for son's buddy. Apparently, it's now known as the Momcrieff treat of the day : ). Seriously, I was nervous about the whole teenaged time but I have two now. Two boys. And I love them and their friends! What awesome people they are. It's never a dull moment! My kids have never made me laugh so much (in a totally great way!).

Just so you know, these Peanut Butter Chocolate Chip Bars with oatmeal are the favorite at this point! The tray is quickly emptying, even without me sending these in for lunches. As an FYI, it's a great bar treat when you need to bring/send one. Because they are so thick and rich, cut them into smaller pieces. Just be aware of those peanut allergies.

Here's the Recipe Printable for you!

Print Recipe

5 from 1 vote

Peanut Butter Chocolate Chip Bars – with oatmeal.

Delicious oatmeal squares with chocolate chips! Easy to make, delicious and makes a big batch.

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: American

Servings: squares

Calories: 339Kcal

Author: Susan Moncrieff

Ingredients

1 cup butter softened
1 cup brown sugar packed
1 cup sugar white
1 ½ tablespoon vanilla
2 large eggs
1 ¼ cups peanut butter
1 ½ cups all purpose flour
½ cup whole wheat flour Can substitute more white flour.
1 ½ teaspoon baking soda
2 cups oatmeal old fashioned works best
1 ½ cups semi-sweet chocolate chips

Instructions

Preheat oven to 350℉
Spray 13 x 9 pan
Cream butter, all sugar and vanilla until fluffy. Sugar should be dissolved (3-4 minutes on medium)
Add peanut butter and eggs. Mix until combined.
Gently mix in baking soda into flour. Mix flour in stages into peanut better mixture.
Add 2 cups of oatmeal one cup at a time and mix. Will be a stiff dough and you may have to mix by hand at the end.
Add chocolate chips. Stir in by hand.
Dump into your baking dish and spread evenly. It's a thick and stiff dough.
Bake 22-25 minutes, being careful not to overbake.
***I test the center with a toothpick or small wooden skewer. It's ready when the skewer comes out with just a little crumb type mix on it (vs. wet dough). You don't want to bake until it comes out clean because then it may end up dry. Center may sink a little when it cools.