Description
Deliciously soft and chewy oatmeal raisin cookie bars made with rolled oats, sweet raisins, and optional chopped walnuts. These bars combine the classic flavors of oatmeal raisin cookies into an easy-to-make pan dessert, perfect for snacks, lunchboxes, or dessert. They bake to golden perfection with a tender texture and a perfect balance of sweetness and spice.
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 Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it and lining with parchment paper for easy removal.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes creamy and smooth, ensuring the sugar is well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices throughout the mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry oat and flour mixture into the wet ingredients, mixing gently until just combined, avoiding overmixing to maintain a tender texture.
- Fold in Raisins and Walnuts: Fold the raisins and chopped walnuts (if using) into the batter to evenly distribute the add-ins throughout the dough.
- Spread Dough in Pan: Spread the dough evenly into the prepared baking pan and press it down gently to create a smooth and even surface for even baking.
- Bake the Bars: Bake in the preheated oven for 25-30 minutes or until the bars turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack before cutting to ensure they set properly and hold together.
- Serve: Once cooled, cut into 16 squares and serve as a delicious snack or dessert to enjoy the soft and chewy texture.
Notes
- You can omit the walnuts if you have a nut allergy or prefer a nut-free version.
- For a softer texture, do not overbake; remove from oven as soon as a toothpick comes out clean.
- Store bars in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- To make the bars vegan, substitute butter with a plant-based butter and use a flax egg instead of regular eggs.
- Feel free to substitute raisins with dried cranberries or chopped dates for a variation in flavor.
