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Oatmeal Raisin Cookie Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in raisins: Stir in the packed raisins evenly distributing them throughout the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://cookedbycleo.com/oatmeal-raisin-cookie-bars-recipe/