Pin Chewy, buttery cookie bars packed with oats, chocolate candies, and a delightful cinnamon-sugar crunch—perfect for sharing or indulging any time.
I first baked these cinnamon sugar monster cookie bars for a weekend get-together, and they were devoured within minutes. Everyone loved the buttery base, the bright chocolate candies, and the extra kick from the cinnamon sugar crust.
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Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Brown sugar: 1 cup (200 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Large eggs: 2
- Vanilla extract: 2 tsp
- All-purpose flour: 1 3/4 cups (220 g)
- Old-fashioned rolled oats: 1 1/2 cups (120 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Chocolate candies (such as M&Ms): 1 cup (180 g)
- Semisweet chocolate chips: 1 cup (170 g)
- Granulated sugar (topping): 2 tbsp
- Ground cinnamon (topping): 1 1/2 tsp
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Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Cream butter and sugars:
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla:
- Beat in eggs one at a time, then mix in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
- Mix wet and dry:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate:
- Fold in chocolate candies and chocolate chips.
- Spread dough:
- Spread the dough evenly into the prepared pan.
- Top with cinnamon sugar:
- Mix the cinnamon sugar topping ingredients in a small bowl, then sprinkle evenly over the top of the dough.
- Bake:
- Bake for 23–27 minutes, until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool and cut:
- Allow to cool completely in the pan before lifting out and cutting into bars.
Pin Our kids love helping sprinkle the cinnamon sugar on top, and sharing these bars has become a Saturday tradition in our home.
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Required Tools
Mixing bowls, parchment paper, 9x13-inch baking pan, electric mixer or sturdy whisk, measuring cups and spoons, spatula
Nutritional Information
Each bar contains approximately 280 calories, 13 g total fat, 38 g carbohydrates, and 3 g protein
Notes
For extra color, mix regular and mini chocolate candies. Substitute with peanut butter chips or butterscotch chips for a twist. Serve with milk or coffee for a classic pairing.
Pin 
Try these cookie bars warm or cooled for an irresistible dessert everyone will request again.
Recipe FAQ
- → Can I use quick oats instead of old-fashioned oats?
Quick oats can be used but will yield a slightly softer texture than rolled oats. Old-fashioned oats provide more chewiness.
- → What other mix-ins work well?
Try adding peanut butter chips, butterscotch chips, nuts, or white chocolate chips for variety and extra flavor.
- → How do I know the bars are done baking?
Check for golden edges and a toothpick inserted in the center that comes out with moist crumbs, not wet batter.
- → Can I freeze the bars?
Yes, cool completely, cut into portions, and freeze in an airtight container for up to 2 months for later enjoyment.
- → What is the best way to store these bars?
Store in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
