Description
These Oatmeal Raisin Cookie Bars combine the classic flavors of oatmeal and raisins into an easy-to-make, chewy cookie bar. Perfect for a quick snack or dessert, they offer a delightful balance of cinnamon-spiced oats, soft raisins, and rich buttery sweetness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Instructions
- Preheat Oven and Prepare 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 ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the old-fashioned rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Stir until well mixed to evenly distribute the baking soda and spices.
- Cream Butter and Sugars: In a separate large bowl, use a mixer or whisk to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture becomes light, fluffy, and pale in color, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat the large egg into the creamed butter and sugar mixture until fully incorporated, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bars tender.
- Fold in Raisins: Gently fold in the 1/2 cup of raisins evenly throughout the batter, distributing the sweetness and chewiness in every bite.
- Spread Batter and Bake: Spread the cookie dough evenly into the prepared 8×8-inch baking pan, smoothing the top with a spatula. Bake in the preheated oven for 18 to 22 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack before cutting into 16 squares to serve. Cooling ensures the bars set properly and hold together well.
Notes
- For chewier bars, slightly underbake by removing at 18 minutes.
- Use parchment paper for easy removal and clean-up.
- Substitute raisins with chocolate chips or dried cranberries for variation.
- Store bars in an airtight container at room temperature for up to 5 days.
- To freeze, wrap bars individually or in portions for up to 3 months.
