Introduction

Oatmeal Raisin Cookie Bars are a delightful twist on the classic cookie, offering chewy texture and warm spices in every bite. Perfect for a snack or dessert, these bars are easy to make and topped with a sweet glaze for extra flavor.

Several rectangular golden-brown bars are arranged on white parchment paper over a metal cooling rack, all placed on a white marbled surface. Each bar has a slightly rough texture with visible pieces of dark raisins or similar dried fruit inside. On top of each bar, there is a thin, uneven drizzle of white icing that runs diagonally across, adding a creamy contrast to the baked texture beneath. The bars are cut cleanly with sharp edges, and some crumbs are scattered lightly around them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup plus 2 tablespoons (133g) light brown sugar, packed
8 tablespoons (113g) unsalted butter, at room temperature
2 tablespoons (43g) molasses
1 large egg, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 cup (57g) King Arthur Rolled Oats or 1/2 cup (45g) old-fashioned rolled oats
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon table salt
2/3 cup (113g) raisins, packed
1/2 cup (57g) confectioners’ sugar, sifted if lumpy
2 to 3 teaspoons warm water

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8-inch square pan with a parchment sling and lightly grease the pan.
Step 2: In a medium bowl, whisk together the brown sugar, butter, and molasses until well combined.
Step 3: Add the egg and vanilla extract, whisking again until the mixture is smooth and combined.
Step 4: Stir in the flour, oats, cinnamon, baking powder, and salt using a flexible spatula until no dry streaks remain.
Step 5: Fold in the raisins until evenly distributed throughout the batter.
Step 6: Transfer the batter to the prepared pan and spread it evenly using a small offset spatula or the back of a spoon.
Step 7: Bake for 25 to 30 minutes, or until the bars are evenly browned, set in the center, or a digital thermometer reads 205°F.
Step 8: Remove from the oven and let cool slightly in the pan. Use the parchment sling to transfer the bars to a wire rack and cool completely.
Step 9: To make the glaze, whisk together the confectioners’ sugar and 2 teaspoons of warm water in a medium bowl until thick and shiny. Add additional water in 1/2 teaspoon increments if necessary to reach a honey-like drizzling consistency.
Step 10: Drizzle or pipe the glaze over the cooled bars and allow it to set for 5 to 10 minutes before slicing.

Tips & Variations

Use old-fashioned rolled oats for a chewier texture, or quick oats for a softer crumb.
Substitute raisins with dried cranberries, chopped dates, or chocolate chips for a different flavor twist.
Add a handful of chopped walnuts or pecans for extra crunch.
Make sure the butter is softened to room temperature for easier mixing and a smoother dough.

Storage

Store leftover oatmeal raisin cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bars tightly wrapped for up to 1 month. Thaw at room temperature before serving. Reheat briefly if you prefer them warm.

How to Serve

Three stacked rectangular oat bars are shown, each wrapped in brown parchment paper held by a rough, light brown string tied around the middle. The bars have a golden-brown crumbly texture with visible dark raisins and small white oats inside. A thin layer of white icing is lightly spread on the top of each bar. The stack is placed on a light blue surface, with a blurred glass of milk in the background and a soft blue sky above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but expect a softer, less chewy texture compared to using rolled oats.

How do I know when the bars are fully baked?

The bars are done when they are evenly browned, set in the center, and a digital thermometer inserted in the middle reads about 205°F. They should feel firm to the touch but still slightly soft inside.

Oatmeal Raisin Cookie Bars Recipe

Print Recipe

★★★★★

5 from 81 reviews

These Oatmeal Raisin Cookie Bars are a delightful twist on the classic cookie, combining chewy oats, sweet raisins, and warm cinnamon spice in a soft, easy-to-slice bar form. Perfect for a snack or dessert, they feature a rich molasses-sweetened dough topped with a light glaze. These bars are simple to prepare and bake in an 8-inch square pan, making them a convenient treat for any occasion.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 to 45 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Bars

1/2 cup plus 2 tablespoons (133g) light brown sugar, packed
8 tablespoons (113g) unsalted butter, at room temperature
2 tablespoons (43g) molasses
1 large egg, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 cup (57g) King Arthur Rolled Oats or 1/2 cup (45g) old-fashioned rolled oats
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon table salt
2/3 cup (113g) raisins, packed

Glaze

1/2 cup (57g) confectioners’ sugar, sifted if lumpy
2 to 3 teaspoons warm water

Instructions

Prepare the pan: Preheat your oven to 350°F and position a rack in the center. Line an 8-inch square baking pan with a parchment paper sling and lightly grease it to prevent sticking.
Mix the sugar and butter: In a medium bowl, whisk together the light brown sugar, softened unsalted butter, and molasses thoroughly until the mixture is smooth and homogenous. Using a dough whisk can make this easier.
Add egg and vanilla: Incorporate the large egg and pure vanilla extract into the sugar mixture; whisk until these are fully blended and the mixture looks uniform.
Combine dry ingredients: To the wet mixture, add the all-purpose flour, rolled oats, cinnamon, baking powder, and salt. Switch to a flexible spatula and gently mix until combined and no dry streaks remain in the batter.
Fold in raisins: Stir in the packed raisins evenly distributing them throughout the batter.
Transfer and spread batter: Pour the batter into the prepared pan and use a small offset spatula to spread it evenly across the bottom for uniform thickness.
Bake the bars: Bake in the preheated oven for 25 to 30 minutes, or until the bars are evenly browned and set. The center is done when a digital thermometer inserted reads 205°F.
Cool the bars: Remove from the oven and let them cool slightly in the pan. Use the parchment sling to carefully transfer the bars to a wire rack and cool completely.
Make the glaze: In a medium bowl, whisk sifted confectioners’ sugar with 2 teaspoons warm water until thick and shiny. Add more water ½ teaspoon at a time if needed, until it has the consistency of honey and drizzles easily.
Glaze and set: Drizzle or pipe the glaze over the cooled bars evenly. Let the glaze set for about 5 to 10 minutes before slicing into bars.
Storage: Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bars.

Notes

The bars can be made up to 2 days in advance; store airtight at room temperature to maintain freshness.
Using a small offset spatula helps achieve an even layer of batter for consistent baking.
A dough whisk facilitates easier mixing of the wet ingredients and sugar.
The glaze consistency should resemble honey and drizzle off the whisk easily to achieve the best appearance.
For gluten-free version, use King Arthur Gluten-Free Measure for Measure Flour as indicated.
Check doneness with a digital thermometer inserted into the center for accurate baking results.

Keywords: oatmeal bars, raisin cookie bars, baked oatmeal, cinnamon bars, homemade cookie bars, easy dessert