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
Scale
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.
