Oatmeal Toffee Bars

adapted from Megan's Cookin'
  • 1/2 cup canola oil
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs
  • 2 tablespoons skim milk (I used 2%)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt (I used coarse sea salt)*
  • 3 cups of old-fashioned oats (I ran out and used a packet of instant)
  • 1 3/4 cups whole-wheat flour (I used all purpose)
  • 1 teaspoon baking soda
  • 1 1/2 cups semi-sweet chocolate chips (I added one bag of Heath’s toffee pieces.)**
  • 1/2 cup unsweetened coconut (I omitted)


Heat oven to 350 degrees F.

In a large bowl, combine the oil, brown sugar, granulated sugar, eggs, milk, vanilla, and salt. Beat on medium speed for 2-3 minutes or until the sugars have dissolved.

In a separate bowl, combine old-fashioned oats, flour, baking soda, coconut, and chocolate chips. Stir until just combined. Add to liquid mixture and stir until combined.  The batter will be cookie dough thick.  Transfer it into a lightly greased 13×9 inch baking pan.  Once transferred I found it easiest to spread the batter into the corners with my dampened fingers.

Bake 15-20 minutes until golden. Remove from oven and allow to cool until firm. Cut into squares and store tightly covered.

*Note:  If you’re a fan of salty sweet (Michelle!) I’d up the salt to maybe 3/4 tsp.  On my last square I sprinkled some coarse sea salt on top and it was delish!
**Note: You can pretty much add in anything that floats your boat, raisins, EW!, nuts, or a combination of chips, raisins, ew, and nuts.  :)