There is something incredibly comforting about a homemade treat that combines chewy oats, sweet bursts of raisins, and a hint of warming cinnamon all baked into one delightful pan. This Oatmeal Raisin Cookie Bars Recipe captures that nostalgic feeling perfectly, turning classic oatmeal raisin cookies into convenient bars that are easy to slice, share, and savor. Whether you’re craving a mid-afternoon pick-me-up or need a crowd-pleasing dessert, these bars deliver a perfect balance of softness and texture with every bite.
Ingredients You’ll Need
This recipe relies on simple pantry staples that come together effortlessly to create a cookie bar bursting with flavor and texture. Each ingredient plays a vital role, from the rich butter adding moisture to the oats bringing that signature chewiness and the cinnamon offering a cozy spice backdrop.
- Unsalted butter (1 cup): Softened for creamy blending, it’s the base of moisture and richness in the bars.
- Brown sugar (3/4 cup, packed): Adds deep caramel notes and helps keep the bars soft and chewy.
- Granulated sugar (1/4 cup): Balances out sweetness and promotes a slight crispness on the edges.
- Large eggs (2): Bind everything together while lending tenderness to the texture.
- Vanilla extract (1 tsp): Elevates the sweetness and adds warm aromatic notes.
- Old-fashioned rolled oats (1 1/2 cups): The star ingredient that provides bulk, texture, and wholesome goodness.
- All-purpose flour (1 cup): Gives structure and helps hold the bars together without being dense.
- Baking soda (1/2 tsp): Offers a gentle lift so the bars remain light and soft.
- Ground cinnamon (1/2 tsp): Infuses warmth and enhances the flavor complexity.
- Salt (1/4 tsp): Balances sweetness and rounds out the flavors perfectly.
- Raisins (1 1/2 cups): Sweet, chewy bursts throughout that add natural fruitiness.
- Chopped walnuts (1/2 cup, optional): For added crunch and nutty depth, but they’re totally optional if nuts aren’t your thing.
How to Make Oatmeal Raisin Cookie Bars Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and grease it lightly. This step ensures your bars will lift out cleanly without sticking, making for a smooth cutting and serving experience.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter along with both brown and granulated sugar until the mixture turns creamy and smooth. This process helps dissolve the sugars and sets the stage for light, tender bars that aren’t dry or crumbly.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with that beloved sweet aroma that pairs wonderfully with oats and cinnamon.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Mixing these ingredients uniformly ensures an even distribution of flavors and that the chemical agents work properly for texture.
Step 5: Mix Dry Ingredients into Wet
Gradually fold the dry mixture into the wet ingredients, stirring just until combined. Over-mixing here can make the bars tough, so gentle folding is key to keeping the final product soft and chewy.
Step 6: Fold in Raisins and Walnuts
Gently incorporate the raisins and chopped walnuts if you’re using them. This step is where the cookie bars get their delightful chewy bursts and satisfying crunch, making each bite exciting and flavorful.
Step 7: Press and Bake
Evenly spread the dough into the prepared pan and press it down gently but firmly. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean, signaling the perfect bake.
Step 8: Cool and Slice
Allow the oatmeal raisin cookie bars to cool completely in the pan on a wire rack. This cooling step is crucial as it lets the bars set up properly so they slice cleanly into neat squares without crumbling.
How to Serve Oatmeal Raisin Cookie Bars Recipe
Garnishes
These bars are lovely on their own, but if you want to jazz them up, try dusting a little powdered sugar over the top or drizzle some warm caramel sauce. A sprinkle of extra cinnamon or a few whole raisins on each square adds a pretty visual finish.
Side Dishes
Pair your oatmeal raisin cookie bars with a tall glass of milk or a hot cup of tea or coffee for an inviting snack. For a more indulgent treat, serve alongside vanilla ice cream that melts deliciously over the warm cookie bars.
Creative Ways to Present
Cut the bars into bite-sized pieces for a party platter or arrange them on a rustic wooden board with some fresh fruit and nuts. You can also sandwich ice cream between two bars for an irresistible homemade cookie ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Store any leftover oatmeal raisin cookie bars in an airtight container at room temperature for up to 5 days. Keeping them sealed prevents them from drying out and maintains that soft, chewy texture you love.
Freezing
These bars freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw at room temperature or gently warm them to bring back that fresh-baked goodness.
Reheating
To reheat, pop a bar in the microwave for 15-20 seconds or place it in a warm oven for a few minutes. This warms up the bars nicely without drying them, reviving the soft, chewy experience as if they were freshly baked.
FAQs
Can I substitute the raisins with other dried fruits?
Absolutely! Dried cranberries, chopped dried apricots, or cherries are wonderful alternatives and add a different twist of flavor. Just make sure the dried fruit is chopped small enough so the bars hold together well.
Are walnuts necessary in the recipe?
Not at all. The walnuts add a delightful crunch and a touch of nuttiness, but you can leave them out or substitute with your favorite nuts or seeds to cater to your taste or dietary preferences.
Can I make these bars gluten-free?
Yes, with a simple swap of the all-purpose flour for a gluten-free flour blend and ensuring your oats are certified gluten-free, you can enjoy this recipe gluten-free without sacrificing texture or flavor.
How thick will the bars be in the 8×8-inch pan?
The bars will be about 1 to 1 1/2 inches thick, making them substantial enough to hold their shape but still soft and easy to bite through.
What is the best way to cut the bars evenly?
Use a sharp knife and wait until the bars are fully cooled. For cleaner edges, you can chill them slightly in the fridge before cutting. Wiping the knife clean between cuts helps keep slices neat and prevents crumbling.
Final Thoughts
This Oatmeal Raisin Cookie Bars Recipe is a cozy classic reimagined for easy snacking and sharing. The balance of sweet raisins, hearty oats, and aromatic cinnamon wrapped up in tender, chewy bars makes it an instant favorite. I hope you enjoy baking and indulging in these bars as much as I do—it’s the perfect way to bring a bit of homemade warmth to your day.
Print
Oatmeal Raisin Cookie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy Oatmeal Raisin Cookie Bars combine the wholesome goodness of rolled oats and plump raisins with warm cinnamon and a hint of vanilla. Perfectly baked in a single pan, they offer an easy-to-make treat that delivers all the classic flavors of an oatmeal raisin cookie in convenient bar form—ideal for snacks, lunchboxes, or dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Add-ins
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking and make removal easier.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is creamy and smooth. This ensures a well-incorporated base for the bars.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to create a smooth batter. Then stir in the vanilla extract to enhance the flavor.
- Combine dry ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. This evenly distributes the leavening and spices throughout the mixture.
- Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bars tender.
- Fold in add-ins: Fold in the raisins and chopped walnuts (if using) evenly throughout the batter to add texture and bursts of sweetness.
- Spread batter in pan: Spread the dough evenly into the prepared baking pan, pressing it down gently to create an even layer for uniform baking.
- Bake the bars: Bake in the preheated oven for 25-30 minutes or until the bars turn golden brown and a toothpick inserted in the center comes out clean, ensuring they are fully cooked but still soft.
- Cool completely: Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan; this helps them set properly and makes cutting easier.
- Cut and serve: Once cooled, lift the bars out using the parchment paper, cut into squares, and enjoy your delicious oatmeal raisin cookie bars as a snack or dessert.
Notes
- For extra chewiness, soak the raisins in warm water for 10 minutes before folding them in, then drain thoroughly.
- Walnuts are optional but add a nice crunch and flavor; pecans can be used as a substitute.
- Store the bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure not to overbake to keep the bars soft and chewy rather than dry and crumbly.
