Oatmeal cookie hazelnut bars are layered bars made from one oatmeal cookie dough, with half pressed into the pan as a crust, a thick layer of chocolate hazelnut spread swirled over it, and the rest crumbled on top. They take ten minutes to prepare, bake in thirty, and cut into sixteen bars.
The dough is a simple mix of rolled oats, flour, brown sugar, butter, and an egg, so the crust and topping bake into chewy, golden layers with the soft spread between them. The bars cut cleanly once cooled, travel well, and give you the comfort of an oatmeal cookie with a molten chocolate stripe through the middle.
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Why You Will Love Oatmeal Cookie Hazelnut Bars
One dough makes both the crust and the topping.
The spread layer stays soft and gooey after baking.
Bars are easier than cookies because there is no scooping.
What You Need for Oatmeal Cookie Hazelnut Bars
- The dough is two cups of old fashioned rolled oats, one cup of all purpose flour, half a teaspoon of baking powder, and a quarter teaspoon of salt.
- The wet ingredients are half a cup of softened unsalted butter, one cup of brown sugar, one large egg, and one teaspoon of vanilla extract, plus one cup of chocolate hazelnut spread for the middle.
Rolled oats. They give the bars a chewy bite.
Brown sugar. It adds moisture and caramel flavor.
Butter. It binds the dough.
Chocolate hazelnut spread. It makes the gooey layer.
Egg. It holds the layers together.
How to Make Oatmeal Cookie Hazelnut Bars
1. Heat the oven. Heat the oven to 350 degrees F and line a nine by nine inch pan with parchment.
2. Mix the dry ingredients. Whisk the oats, flour, baking powder, and salt.
3. Make the dough. Cream the butter and brown sugar, beat in the egg and vanilla, then stir in the dry mixture until it clumps.
4. Layer. Press half of the dough into the pan, dollop the spread on top and swirl it, then crumble the rest of the dough over it.
5. Bake and cool. Bake for twenty five to thirty minutes until golden, then cool in the pan for ten minutes before lifting out.
Press the bottom layer firmly with the back of a spoon. A tight base holds the bars together, while a loose one crumbles when cut. Leave a quarter inch border around the spread so it does not leak out the sides and burn on the pan.
Warm the spread for fifteen seconds in the microwave so it is easy to dollop and swirl. Cold spread tears the dough as you spread it. Do not press the topping down, because loose crumbles bake into a craggy, cookie like top with pockets where the spread shows through.
Notes and Swaps for Oatmeal Cookie Hazelnut Bars
Flag the allergens. These bars contain wheat, egg, milk, and tree nuts from the hazelnut spread, and oats may be processed with other grains, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains a raw egg and raw flour, and wash your hands and tools after mixing.
Check the doneness. The edges should be golden and the center should look set.
Rotate the pan. Turn it halfway for even browning.
Cool before cutting. Warm bars fall apart.
Use a sharp knife. Wipe it between cuts.
Line the pan. Parchment helps you lift the slab.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and baked goods.
For a nuttier bar, fold half a cup of chopped hazelnuts or pecans into the dough. For a spiced one, add a teaspoon of cinnamon to the dry ingredients. Both changes keep the same bake time and add depth to the layers without extra steps.
You can replace the hazelnut spread with peanut butter, caramel sauce, or jam for a different bar. A thinner layer of jam bakes into a neat stripe, while caramel needs a sprinkle of flour to hold its shape. Cut the bars into small squares, because they are rich.
Storing Oatmeal Cookie Hazelnut Bars
Store the cooled bars in an airtight container at room temperature for up to one week, with parchment between the layers. Freeze for up to three months and thaw at room temperature. For a firmer bar, chill for an hour, then let the bars stand for ten minutes before serving.
How to Serve Oatmeal Cookie Hazelnut Bars
Serve the bars with coffee, or warm one and top it with vanilla ice cream. For more oat and chocolate bars, try oatmeal date crumb bars, easy chocolate brownies, chewy raisin oat cookies, or old fashioned oatmeal cake.
Common Questions About Oatmeal Cookie Hazelnut Bars
How do you cut oatmeal cookie hazelnut bars cleanly?
Cool them fully and use a sharp knife.
Can you make oatmeal cookie hazelnut bars ahead of time?
Yes. They keep for a week at room temperature.
Can you freeze oatmeal cookie hazelnut bars?
Yes, for up to three months.
Can I use quick oats?
Yes, but the texture will be softer.
Can I use a larger pan?
Yes, but the bars will be thinner.
Oatmeal Cookie Hazelnut Bars
Equipment
- 9×9 inch baking pan
- Parchment paper
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup old fashioned rolled oats
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate hazelnut spread
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a pan.
- Dry. Whisk the oats, flour, baking powder, and salt.
- Dough. Cream the butter and sugar and mix in the egg, vanilla, and dry mix.
- Layer. Press half in the pan, add the spread, and crumble the rest on top.
- Bake. Bake 25 to 30 minutes and cool.
