I turned classic oatmeal raisin cookies into a sheet pan of Oatmeal Raisin Bars With Icing, and one simple pantry swap makes them come together in record time.

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Classic cookies in an easy bar form, and yeah I admit I like the drama of cutting into a big, sticky slab instead of fiddling with rounds. I riff on familiar flavors, playing up raisins and a good dose of unsalted butter so every bite pulls apart in chewy layers, nothing fancy but it keeps you guessing.

I stole a few ideas from Panera Oatmeal Raisin Berry Cookie Recipe and once even tried an Oatmeal Raisin Cookie Bars With Frosting twist that surprised me, in a good way. These bars are simple, kind of stubborn, and somehow always disappear.

Ingredients

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Butter: adds richness, tenderness, saturated fat, makes bars taste buttery and cozy.
Brown sugar: adds molasses warmth, makes bars chewy and sweeter, it’s lots of carbs.
Oats: great fiber, slow carbs that fill you up, its whole grain goodness.
Raisins: natural sweetness, concentrated sugars, some iron and antioxidants, chewy pops.
Eggs: binding agents that add protein and moisture, help bars stay together.
Cinnamon: warm spice, adds aroma and that fake sweetness feeling without extra sugar.
Nuts: optional crunch, bring heart healthy fats, extra protein and welcome texture.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract, or more if you like

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1 cup raisins (or more, it’s up to you)

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350 F 175 C and line a 9 by 13 inch pan with parchment, butter or spray the sides so the bars lift out easy.

2. In a large bowl cream 1 cup unsalted butter softened with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer, you can do it by hand if needed.

3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract or more if you like, scrape down the bowl.

4. In another bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon.

5. Add the dry mix to the butter mix and stir until just combined, dont overmix or the bars get tough.

6. Fold in 3 cups old fashioned rolled oats, 1 cup raisins and 1/2 cup chopped walnuts or pecans if using, make sure the oats are evenly moistened.

7. Transfer the dough to the prepared pan and press it evenly and firmly into a flat layer, damp hands or a piece of parchment helps to press smooth.

8. Bake at 350 F for 20 to 25 minutes until the edges are golden and the center is mostly set, a toothpick in the center should come out with a few moist crumbs but not raw batter.

9. Cool completely in the pan on a wire rack, about 1 hour, this step is important so the bars firm up and cut cleanly.

10. Lift the slab out using the parchment, cut into squares and store in an airtight container at room temp up to 3 days or freeze for longer, warm a knife under hot water and dry between slices for cleaner cuts.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or well greased so the bars lift out easy)
2. Large mixing bowl for creaming butter and sugar
3. Medium mixing bowl for whisking flour, baking soda, salt and cinnamon
4. Electric mixer, or a sturdy wooden spoon if you wanna do it by hand
5. Measuring cups and spoons (for butter, sugars, flour, oats etc)
6. Rubber spatula (for scraping the bowl and pressing dough into the pan)
7. Wire cooling rack and oven mitts (cool completely on the rack)
8. Toothpick and a sharp knife (to check doneness and slice cleanly, warm knife under hot water between cuts)

FAQ

Q: How long and at what temperature do I bake these? A: Bake in a 9×13 pan at 350°F for about 20 to 25 minutes. Edges should be golden and the center just set, not jiggly. If you like them fudgy, take them out a minute or two earlier.

Q: How do I know when they're done without overbaking? A: Look for golden edges and a slightly soft middle. A toothpick will come out with a few moist crumbs not wet batter. They firm up as they cool so err on the side of underbaked by a minute or two.

Q: Can I swap the raisins or nuts? A: Sure, go wild. Chocolate chips, dried cranberries, chopped dates all work. For nuts use walnuts or pecans, or leave them out if you want nut free. Measurements stay the same.

Q: Can I make these gluten free or egg free? A: For gluten free use a 1:1 gluten free all purpose flour blend. For egg free use a flax egg: 1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes before mixing.

Q: Old fashioned oats or quick oats, which should I use? A: Old fashioned rolled oats give the best chewy texture. Quick oats make them softer and a bit more cake like. Do not use steel cut oats, they won't soften enough.

Q: How do I store or freeze the bars? A: Store at room temp in an airtight container up to 4 days. For longer keep, wrap individual squares and freeze up to 3 months. Thaw at room temp or warm a minute in the microwave before eating.

Oatmeal Raisin Cookie Bars Recipe Substitutions and Variations

Butter: swap equal parts with solid coconut oil or vegan stick butter (1 cup butter = 1 cup coconut oil). Texture will be slightly firmer and you might taste a hint of coconut, so chill the pan before cutting if you want neat bars.
Eggs: use a flax “egg” for each egg, mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes; or 1/4 cup unsweetened applesauce per egg for moisture but expect a denser, chewier bar.
All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly heartier bite, or a 1-to-1 gluten free blend (with xanthan gum) 1:1 but add 1 to 2 tbsp extra liquid if the dough seems dry.
Raisins: swap in dried cranberries for tartness or chocolate chips for a sweeter treat, use the same volume (1 cup) and if using tart fruit you might want to leave the sugar unchanged or reduce it just a touch.

Pro Tips

1) Toast the oats and nuts first, about 5 to 8 minutes in a 325 F oven till they smell toasty, then cool them before mixing. It makes the bars way more flavorful and gets rid of that raw oat chalky taste, just dont let them burn.

2) Plump the raisins by soaking them in very hot water, coffee, or a splash of rum for 10 minutes, drain and pat dry. Juicy raisins stop the bars from being dry and they taste fresher, trust me.

3) Press the dough firmly and evenly with damp hands or a piece of parchment, a flat measuring cup works great. Also rotate the pan midway so browning is even, and take them out when the center still has a few moist crumbs, because overbaking = dry chewy bars.

4) Cool completely then pop the pan in the fridge for 20 to 30 minutes before slicing for much cleaner cuts, and warm a knife under hot water and dry it between slices for perfect edges. If you want deeper flavor try browning the butter first, cool it back to soft and then use it like normal.

Oatmeal Raisin Cookie Bars Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I turned classic oatmeal raisin cookies into a sheet pan of Oatmeal Raisin Bars With Icing, and one simple pantry swap makes them come together in record time.

Servings

servings

Calories

228

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or well greased so the bars lift out easy)
2. Large mixing bowl for creaming butter and sugar
3. Medium mixing bowl for whisking flour, baking soda, salt and cinnamon
4. Electric mixer, or a sturdy wooden spoon if you wanna do it by hand
5. Measuring cups and spoons (for butter, sugars, flour, oats etc)
6. Rubber spatula (for scraping the bowl and pressing dough into the pan)
7. Wire cooling rack and oven mitts (cool completely on the rack)
8. Toothpick and a sharp knife (to check doneness and slice cleanly, warm knife under hot water between cuts)

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract, or more if you like
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup raisins (or more, it's up to you)
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350 F 175 C and line a 9 by 13 inch pan with parchment, butter or spray the sides so the bars lift out easy.
In a large bowl cream 1 cup unsalted butter softened with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer, you can do it by hand if needed.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract or more if you like, scrape down the bowl.
In another bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon.
Add the dry mix to the butter mix and stir until just combined, dont overmix or the bars get tough.
Fold in 3 cups old fashioned rolled oats, 1 cup raisins and 1/2 cup chopped walnuts or pecans if using, make sure the oats are evenly moistened.
Transfer the dough to the prepared pan and press it evenly and firmly into a flat layer, damp hands or a piece of parchment helps to press smooth.
Bake at 350 F for 20 to 25 minutes until the edges are golden and the center is mostly set, a toothpick in the center should come out with a few moist crumbs but not raw batter.
Cool completely in the pan on a wire rack, about 1 hour, this step is important so the bars firm up and cut cleanly.
Lift the slab out using the parchment, cut into squares and store in an airtight container at room temp up to 3 days or freeze for longer, warm a knife under hot water and dry between slices for cleaner cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.