Oatmeal Raisin Cookie Bars

This hearty oatmeal raisin cookie bar recipe transforms the beloved classic cookie into convenient, shareable bars topped with a maple-cinnamon frosting that elevates the humble oatmeal raisin combo to dessert perfection.

I first created these bars when my daughter requested something special for her school bake sale that wasn't the typical chocolate chip cookie. These bars sold out first, and now they're our go-to recipe whenever we need a reliable crowd pleaser.

Ingredients

• All-purpose flour: creates the perfect structure without being too heavy or cakey
• Baking soda: provides just the right rise while maintaining chewiness
• Ground cinnamon: adds warmth that complements the oats perfectly
• Unsalted butter: allows you to control the salt level while providing richness
• Light brown sugar: brings moisture and a caramel undertone that white sugar cannot match
• Large eggs: at room temperature incorporate more easily for proper binding
• Vanilla extract: enhances all the other flavors without overpowering
• Quick-cooking oats: provide the signature texture without being too chewy
• Raisins: add natural sweetness and moisture throughout every bite
• Powdered sugar: creates a smooth frosting without graininess
• Maple syrup: introduces a subtle complexity that pairs wonderfully with cinnamon
• Heavy cream: thins the frosting to spreadable perfection

Step-by-Step Instructions

Prepare Your Baking Pan:

Preheat your oven to 350°F and prepare your 9×9-inch baking pan with both cooking spray and parchment paper. The parchment should hang over the edges to create handles for easy removal later. This double insurance ensures nothing sticks.

Mix Dry Ingredients:

Whisk together flour, baking soda, cinnamon, and salt in a medium bowl until completely combined. This aerates the dry ingredients and distributes the leavening agents evenly, preventing pockets of baking soda in the final bars.

Cream Butter and Sugar:

In your large mixing bowl, beat room temperature butter and brown sugar for a full 2 to 3 minutes until the mixture becomes noticeably lighter in both color and texture. This process incorporates air that creates structure in your bars.

Add Wet Ingredients:

Beat in each egg separately, waiting until the first is fully absorbed before adding the next. This prevents the mixture from breaking or curdling. Add vanilla and beat just until incorporated. The mixture should look smooth and glossy.

Combine Ingredients:

Add the dry ingredients to your wet mixture gradually, mixing on low speed just until no dry streaks remain. Switch to a spatula and gently fold in the oats and raisins with about 10 to 12 strokes. Overmixing at this stage will develop too much gluten and result in tough bars.

Bake:

Spread the thick dough evenly in your prepared pan, using an offset spatula to ensure it reaches the corners. For visual appeal, press a few additional raisins into the top surface. Bake until the edges turn golden brown and the center is just set but not overly firm, about 18 to 20 minutes.

Cool:

Allow the bars to rest in the hot pan for 5 to 10 minutes. This carryover cooking solidifies the structure while letting the pan cool slightly. Then use the parchment handles to carefully transfer to a wire rack for complete cooling.

Make the Frosting:

Beat room temperature butter until smooth and creamy. Gradually add powdered sugar in small amounts to prevent a sugar cloud. Add maple syrup, 1 tablespoon of heavy cream, cinnamon, and optional maple extract. Beat until light and fluffy, adding the remaining cream if needed for spreadability.

Frost and Slice:

Spread the frosting in an even layer over the completely cooled bars. For clean cuts, refrigerate for 15 minutes before slicing with a warm knife, wiping the blade between cuts.

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These bars have become my signature potluck contribution over the years. The humble oatmeal raisin combination might seem old fashioned, but I find there's something magical about the way the warm spices interact with the chewy oats and naturally sweet raisins. My grandmother always said oatmeal raisin was the true test of a baker's skill, as there's nowhere to hide behind chocolate or fancy ingredients.

Ingredient Substitutions

If raisins aren't your favorite, these bars work beautifully with dried cranberries, chopped dried apricots, or even chocolate chips. For a nuttier flavor, you can substitute up to half a cup of the all-purpose flour with whole wheat flour. Old-fashioned oats can replace quick oats if you prefer a more rustic texture, though the bars will be slightly chewier. For a dairy-free version, substitute plant-based butter in equal amounts in both the bars and frosting.

Storage Tips

Store these bars in an airtight container at room temperature for up to 3 days, placing parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to a week, though allow them to come to room temperature before serving for the best texture and flavor. The unfrosted bars freeze exceptionally well for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag. Thaw overnight in the refrigerator and frost just before serving.

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Serving Suggestions

While these bars are delicious on their own, they reach new heights when served slightly warm with a scoop of vanilla ice cream. For breakfast or brunch, skip the frosting and serve them alongside fresh fruit and yogurt. They make an excellent lunchbox treat and pair wonderfully with afternoon tea or coffee. For an elegant dessert presentation, cut them into small squares and arrange on a platter with fresh berries and a light dusting of powdered sugar.

Frequently Asked Questions

→ Can I use old-fashioned oats instead of quick oats?

Yes, old-fashioned oats can be used, but they may alter the texture slightly, adding more chewiness to the bars.

→ Can I substitute raisins with other dried fruits?

Absolutely! You can use dried cranberries, chopped dates, or even dried cherries for a unique twist on the bars.

→ How do I store oatmeal raisin cookie bars?

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let them come to room temperature before serving for the best texture.

→ Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure the oats you use are certified gluten-free.

→ Can I skip the frosting?

Yes, the bars are delicious on their own without frosting. However, the maple-cinnamon frosting adds an extra layer of flavor.