The long-awaited recipe is here — GoGo’s Oatmeal Chocolate Chip Bars!
Named for my wonderful mother-in-law, whom we call GoGo, these oatmeal chocolate chip bars are one of her signature treats. They were a staple in my husband Clayton’s childhood home, and he and his friends still talk about them years later. GoGo brought these bars to gatherings and always had a batch ready — and once you try them, you’ll understand why.
They’re incredibly simple to make using everyday ingredients and a box of yellow cake mix. The dough comes together quickly in one bowl and bakes into chewy, slightly crisp-edged bars that are perfect for potlucks, school lunches, or whenever you need a comforting, nostalgic dessert.
These bars are excellent warm or at room temperature, but the Snodgrass family has a little secret: they may be even better straight from the freezer. Cut into squares, place in a zip-top bag, and store in the freezer for an easy, satisfying treat anytime. You can eat them frozen for a pleasant, slightly firm bite, or warm individual squares briefly in the oven or microwave if you prefer them soft and gooey.
Want to make more of GoGo’s recipes? Try these!
GoGo’s Coffee Toffee Pie
GoGo’s Perfect Cheesecake
GoGo’s Party Potatoes
Rating: 4.83 from 39 votes
GoGo’s Oatmeal Chocolate Chip Bars
45 mins
20 bars
Ingredients
- 1 [15-ounce] box vanilla yellow cake mix
- ½ cup avocado oil
- ¼ cup water
- 1 large egg
- 1 stick (½ cup) butter, softened
- ½ cup packed Miss Jones Smart Sugar (or regular packed brown sugar)
- 2 cups old-fashioned rolled oats (do not use quick oats)
- 1 [8-ounce] package semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift the bars out easily after baking.
- In a large mixing bowl with a paddle attachment (or use a sturdy spoon), combine the avocado oil, water, egg, softened butter, packed smart sugar (or brown sugar), and only half the cake mix. Mix on medium speed or stir until well combined.
- Add the remaining cake mix and the rolled oats. Mix again on medium speed just until everything is combined; avoid overmixing.
- Fold in the chocolate chips with a spatula. Transfer the mixture to the prepared pan and spread it into an even layer using a rubber spatula or the back of a spoon.
- Bake in the preheated oven until the center has just set but is still soft — about 30 minutes for my oven. The bars may not look completely done; that’s okay. They will continue to firm up as they cool. Try not to overbake so the center stays chewy.
- Allow the bars to cool completely in the pan for at least 30 minutes. Use the parchment overhang to lift the baked slab from the pan and slice into squares.
Notes
- Do not substitute quick oats for old-fashioned rolled oats — the texture will be different and the bars won’t hold up the same.
- Miss Jones Smart Sugar can be replaced 1:1 with packed brown sugar if you prefer.
- I do not recommend plain coconut sugar by itself in this recipe; the texture and flavor differ.
- I tested a grain-free boxed yellow cake mix and it did not produce the same result as a standard boxed yellow cake mix.
- Freezer tip: Once cooled, cut into squares and place the bars in a zip-top bag or airtight container in the freezer. Eat them straight from the freezer for a firmer bite, or warm individual squares briefly in the microwave or a low oven to enjoy them soft and gooey.
- To reheat: place a single square on a microwave-safe plate for 10–12 seconds, or warm in a 300°F oven for a few minutes; avoid overheating to keep the center chewy.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 20 bars
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