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The Best Oatmeal Chocolate Sourdough Cookie Bars 

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If you’re looking for a dessert that is sure to impress you must try these Oatmeal Chocolate Sourdough Cookie Bars. Warm sourdough oatmeal cookies are sandwiched between a layer of gooey, fudgy chocolate creating this decadent dessert. 

chocolate chip oatmeal cookie bars cut in squares with chocolate chips on top.

This bake is going down as one of my all time favorites. It starts with a fan-favorite recipe, my sourdough chocolate chip cookies but with the addition of oatmeal and coconut flakes. Then it’s layered with a rich, chocolatey mixture of sweetened condensed milk, chocolate chips, and butter which is what sets these chocolate chip cookie bars apart from all the others. Every bite is full of gooey, chocolatey flavor and a delicious chewy texture.

Why you’ll love this recipe

  • This recipe is quick and easy to throw together with the option to ferment the cookie dough over night if preferred or bake right away. 
  • These cookie bars are so ooey, gooey with the perfect level of chewiness.  
  • It’s a great way to use up extra sourdough discard
  • It can easily be doubled to fit a 9×13″ pan to serve a crowd. Plus bars are much easier to make than cookies because you don’t have to scoop them individually. 
sourdough cookie bars in a 9x9 pan with chocolate chips in a bowl next to it

Flavor Variations 

These sourdough cookie bars slightly resemble magic bars, sometimes referred to as hello dolly bars, with their fudgy center and addition of coconut. However, instead of a graham cracker base these are made with oatmeal chocolate chip cookies. For even more similarities add in some butterscotch chips to the cookies and nuts for an extra crunch. 

Or if you prefer a more traditional base you can remove the coconut flakes and oatmeal from the recipe and follow the ingredient list for my sourdough chocolate chip cookies. If you love cookie bars be sure to also check out my S’mores cookie bars

close up of chocolate chip oatmeal sourdough cookie bars

Ingredients for oatmeal chocolate sourdough cookie bars

Oatmeal cookie dough

  • Butter– I have used salted and unsalted butter in this recipe. Both will work and I haven’t noticed much of a difference in flavor or texture. To control the amount of salt in your recipe use unsalted. 
  • Sugar– This combination of white granulated sugar and brown sugar is the perfect pair. The brown sugar keeps it soft and moist while the white sugar helps make it thick and fluffy.
  • Egg– A large egg binds your cookie together. 
  • Vanilla extract– Enhances and balances the flavor. 
  • Sourdough Starter- You can use sourdough discard or active starter in this recipe. When pulling my sourdough discard from the fridge I don’t even worry about letting it come to room temperature first, I just add it cold. 
  • Baking Soda– This helps your cookies rise. 
  • Salt– Brings out the flavor and balances the sweetness. 
  • All-Purpose Flour– When adding the flour you want to find the right balance. Too much flour and your cookies will be dry and crumbly. Too little flour and your cookies will spread. Add the flour slowly incorporating enough flour that your dough is no longer super sticky. 
  • Chocolate Chunks– While you can use chocolate chips I love the big chunks of chocolatey goodness that you can only get with chocolate chunks. For a richer cookie you can use milk chocolate chunks or chips. You can even do a mix of both!
  • Coconut Flakes– You can use unsweetened or sweetened coconut flakes to the dough. I love the flavor and texture it adds but can be omitted.
  • Oatmeal– Old fashioned oats work great here but other varieties can also work.
  • Optional mix-in ideas: Add in some nuts of choice or butterscotch or caramel chips for added flavor and texture. Also I always recommend topping with a flaky sea salt.

Chocolate layer 

  • Sweetened condensed milk- This creates a really rich, decadent layer of chocolate.
  • Chocolate chips- I prefer to use milk chocolate here but you could also use dark chocolate chips.
  • Butter– Unsalted or salted butter will both work here.
  • Salt– Add in just a sprinkle of salt or this can be omitted if you use salted butter.
chocolate chip oatmeal cookie bars cut in squares with chocolate chips in a bowl

Recommended tools 

  • Stand Mixer- You can make these cookies with a hand mixer but I much prefer using a stand mixer like a Kitchen Aid Stand Mixer with the cookie paddle attachment.
  • Kitchen scale– While you can use cups I find my bakes are much more consistent when I bake with grams. 
  • 9×9 inch baking pan– You could also make an 8×8 inch pan work if that is all you have. Or double the recipe to put it in a 9×13 inch pan.  

How to make oatmeal chocolate sourdough cookie bars 

Start the process by creaming room temperature butter and sugars together in a bowl until light and fluffy. I recommend using beaters or a stand mixer for this.

Beat in the egg, sourdough discard and vanilla extract until combined. 

Mix in the dry ingredients: baking soda, salt, oatmeal and flour until combined.

Fold in the chocolate chunks, coconut flakes and any other mix-ins you may want. 

If you want to ferment the dough place in the refrigerator for 12-48 hours. Since it will be cold you will want to let it sit out at room temperature for 30 minutes to an hour before trying to press it into the pan. Or you can skip this step and proceed directly to baking it. 

3 pictures of the cookie bars being made with the dough pressed in the pan and then chocolate poured on top with more cookie dough on top.

Line a 9×9 inch pan with parchment paper. Press 2/3 of the oatmeal cookie dough into the bottom of the pan. 

Make the chocolate fudge layer by mixing together butter, chocolate chips, and sweetened condensed milk in a small saucepan on low to medium heat. Continuosly stir until melted and smooth. Be careful not to burn this. Mix in the salt at the end.

Pour the chocolate layer over the cookie dough. Sprinkle the remaining chunks of cookie dough on top. Sprinkle with flaky sea salt if desired. 

Bake in the oven at 350 degrees Fahrenheit for 30-35 minutes until the cookie dough is golden brown and the middle is set. 

Let cool to set the middle and then cut and serve. 

sourdough cookie bars in a 9x9 pan with chocolate chips in a bowl next to it

Storage instructions

Place leftover cooled sourdough cookie bars in a ziplock bag or airtight container on the counter for 3 to 5 days. 

To freeze, wait until the bars are completely cooled. Place the bars in an airtight container with parchment paper or wax paper in between each layer. Or flash freeze the bars on a cookie sheet for an hour and then place them in a freezer-safe bag. Cookies stay fresh up to 3 months in the freezer. When ready to eat them simply pull them out of the oven to defrost and enjoy.

Oatmeal Chocolate Sourdough Cookie Bars on brown parchment paper next to a bowl of chocolate chips.

Oatmeal Chocolate Sourdough Cookie Bars

Emily Christensen
If you’re looking for a dessert that is sure to impress you must try these Oatmeal Chocolate Sourdough Cookie Bars. Warm sourdough oatmeal cookies are sandwiched between a layer of gooey, fudgy chocolate creating this decadent dessert. 
4.44 from 16 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 541 kcal

Ingredients
  

Chocolate chip sourdough cookie dough

  • 227 grams butter, unsalted 1 cup
  • 220 grams brown sugar 1 cup
  • 150 grams granulated sugar ¾ cup
  • 1 egg 50 grams
  • 75 grams sourdough discard ⅓ cup
  • 13 grams vanilla extract 1 Tablespoon
  • 6 grams baking soda 1 teaspoon
  • 4 grams salt ½ teaspoon
  • 280 grams all-purpose flour 2 cups
  • 90 grams rolled oats 1 cup
  • 95 grams coconut flakes 1 cup
  • 170 grams chocolate chunks or chips 1 cup

Chocolate fudge layer

  • 120 grams sweetened condensed milk ½ cup
  • 170 grams chocolate chips 1 cup
  • 30 grams butter, unsalted 2 Tablespoons
  • 3 grams salt ½ teaspoon

Instructions
 

  • Start the process by creaming room temperature butter and sugars together in a bowl until light and fluffy. I recommend using beaters or a stand mixer for this.
    227 grams butter, unsalted, 220 grams brown sugar, 150 grams granulated sugar
  • Beat in the egg, sourdough discard and vanilla extract until combined. 
    1 egg, 75 grams sourdough discard, 13 grams vanilla extract
  • Mix in the dry ingredients: baking soda, salt, oatmeal and flour until combined.
    6 grams baking soda, 4 grams salt, 90 grams rolled oats, 280 grams all-purpose flour
  • Fold in the chocolate chunks, coconut flakes and any other mix-ins you may want. 
    95 grams coconut flakes, 170 grams chocolate chunks or chips
  • If you want to ferment the dough place in the refrigerator for 12-48 hours. Since it will be cold you will want to let it sit out at room temperature for 30 minutes to an hour before trying to press it into the pan. Or you can skip this step and proceed directly to baking it. 
  • Line a 9×9 inch pan with parchment paper. Press 2/3 of the oatmeal cookie dough into the bottom of the pan. 
  • Make the chocolate fudge layer by mixing together butter, chocolate chips, and sweetened condensed milk in a small saucepan on low to medium heat. Continuosly stir until melted and smooth. Be careful not to burn this. Mix in the salt at the end.
    30 grams butter, unsalted, 170 grams chocolate chips, 120 grams sweetened condensed milk, 3 grams salt
  • Pour the chocolate layer over the cookie dough. Sprinkle the remaining chunks of cookie dough on top. Sprinkle with flaky sea salt if desired. 
  • Bake in the oven at 350℉ for 30-35 minutes until the cookie dough is golden brown and the middle is set. 
  • Let cool to set the middle and then cut and serve.

Notes

This recipe can be doubled to fit in a 9×13 inch pan.

Nutrition

Serving: 1gCalories: 541kcalCarbohydrates: 74gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 546mgFiber: 3gSugar: 48g
Keyword chocolate chips, coconut flakes, cookie bars, easy sourdough discard recipe, oats
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4.44 from 16 votes (16 ratings without comment)

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