Description
These Oatmeal Raisin Cookie Bars are a delightful twist on the classic cookie, combining hearty oats, plump raisins, and warm cinnamon spices. Topped with a creamy maple frosting, they offer a perfect balance of chewy texture and sweet flavor, ideal for snacks, dessert, or sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon fine salt
- 2 cups quick-cooking oats
- 1 cup raisins
Wet Ingredients for Cookie Bars
- ¾ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
Frosting
- ½ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 tablespoon maple syrup
- 1–2 tablespoons heavy cream, room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon maple extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and packed light brown sugar using an electric mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Then mix in the vanilla extract thoroughly.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the bars tender.
- Fold in Oats and Raisins: Gently fold the quick-cooking oats and raisins into the batter until evenly distributed.
- Spread Dough in Pan: Spread the cookie dough evenly into the prepared baking pan. Optionally, sprinkle a few extra raisins on top for added visual appeal and flavor.
- Bake the Bars: Place the pan in the preheated oven and bake for 18–20 minutes or until the edges turn golden brown. Remove from oven and cool in the pan for 5–10 minutes.
- Cool Completely: Transfer the bars from the pan to a wire rack to cool completely before frosting. This prevents the frosting from melting.
- Prepare Frosting: In a mixing bowl, beat the room temperature butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter and mix until fully incorporated and smooth.
- Flavor the Frosting: Stir in the maple syrup, heavy cream, ground cinnamon, and optional maple extract. Mix until the frosting is smooth and spreadable.
- Frost the Bars: Spread the prepared frosting evenly over the cooled cookie bars.
- Serve: Slice the frosted cookie bars into squares and serve. Enjoy!
Notes
- For best results, use room temperature ingredients, especially butter and eggs.
- Quick-cooking oats provide a nice texture; old-fashioned oats can be used for a chewier bar.
- Maple extract in the frosting is optional but adds a lovely depth of flavor.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
