Description
These Oatmeal Raisin Cookie Bars combine the hearty texture of rolled oats with the sweet chewiness of raisins, all baked into a soft, golden bar. Perfect for a wholesome snack or dessert, these bars feature warm cinnamon and a hint of vanilla, with an optional sweet glaze to add an extra touch of indulgence.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup raisins
Optional Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan by lining it with parchment paper or greasing it lightly to prevent the bars from sticking.
- Cream Butter and Sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture for the bars.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract to evenly distribute the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, cinnamon, baking soda, and salt. This ensures all dry components are well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture into the wet mixture, stirring carefully to avoid overmixing, which can toughen the bars.
- Fold in Raisins: Gently fold in the raisins to evenly distribute the sweet, chewy bursts throughout the batter.
- Bake the Bars: Spread the batter evenly into the prepared baking pan and bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the bars to cool completely in the pan before adding the optional glaze made by mixing powdered sugar, milk, and vanilla extract. Once glazed, cut into bars and serve.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Use old-fashioned rolled oats for texture; quick oats will produce a different consistency.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- The optional glaze adds sweetness and moisture but can be omitted for a less sweet treat.
- Bars can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to a week.
