Oatmeal Raisin Cookie Bars

This oatmeal raisin cookie bar recipe transforms the classic cookie into convenient, shareable squares topped with a luscious maple cinnamon frosting. The bars offer that perfect chewy texture with warming spices and sweet raisins, all crowned with a creamy maple-infused topping that takes them to the next level.

I first made these during a rainy weekend when my family was craving something sweet but I wanted less fuss than individual cookies. The house filled with the most incredible cinnamon aroma, and these bars have been requested at nearly every family gathering since.

Ingredients

• All purpose flour: creates the perfect structure for these chewy bars
• Baking soda: provides just the right amount of lift while maintaining that dense cookie texture
• Ground cinnamon: adds that classic warmth that pairs perfectly with oats and raisins
• Unsalted butter: at room temperature is crucial for proper creaming and texture
• Light brown sugar: brings moisture and a caramel undertone that enhances the raisins
• Room temperature eggs: incorporate more easily into the batter for even texture
• Quick cooking oats: give the ideal texture without being too chewy or too soft
• Raisins: provide bursts of natural sweetness and classic oatmeal cookie flavor
• Maple syrup: in the frosting adds depth beyond regular vanilla frosting
• Heavy cream: creates a silky smooth frosting texture that spreads beautifully

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 175°C and prepare your baking pan. The parchment paper lining is crucial here as it allows you to easily lift the entire slab out after baking for clean cutting. Make sure the paper extends up at least two sides to create handles.

Mix Dry Ingredients:

Whisk together flour, baking soda, cinnamon and salt until evenly distributed. This step prevents clumping and ensures the leavening agent and spices are evenly distributed throughout your bars.

Cream Butter and Sugar:

Beat the butter and brown sugar for the full 2 to 3 minutes until truly light and fluffy. This incorporates air into the mixture, creating a better texture in your final bars. The mixture should visibly change to a lighter color and fluffier texture.

Add Wet Ingredients:

When adding eggs one at a time, make sure each is fully incorporated before adding the next. This prevents the batter from curdling and ensures even distribution. The vanilla adds depth that complements the cinnamon beautifully.

Combine and Add Mix Ins:

Add the dry ingredients gradually, mixing just until combined to avoid developing too much gluten which would make tough bars. When folding in oats and raisins, use gentle strokes to maintain the air you incorporated earlier.

Bake to Perfection:

The dough will be thick, so use a spatula to spread it evenly into all corners of the pan. The 18 to 20 minute bake time is crucial. Look for golden edges but a slightly soft center as the bars will continue cooking from residual heat after removal.

Cool Properly:

The cooling time is non negotiable. If you try to remove or frost the bars while warm, you risk them falling apart or melting your frosting. The two stage cooling process ensures the bars set completely.

Prepare Frosting:

Beat the butter until truly smooth before adding any sugar to avoid lumps. Add powdered sugar gradually to achieve the perfect consistency. The maple syrup and cinnamon create a frosting that complements rather than overwhelms the bars.

Frost and Serve:

Wait until bars are completely cool before frosting to prevent melting. Use an offset spatula for the smoothest application. Clean your knife between cuts for the neatest squares.

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The maple cinnamon frosting is what truly makes these bars special in my household. My grandmother always said maple and cinnamon were meant to be together, and these bars prove her right every time. The first time I added the optional maple extract, my kitchen smelled like a cozy cabin in Vermont during autumn.

Storage Success

These bars actually taste even better on day two as the flavors have time to meld together. Store them in an airtight container at room temperature for up to 5 days. If your kitchen is particularly warm, refrigeration will keep the frosting from becoming too soft. Just let them come to room temperature before serving for the best texture and flavor. If freezing, wrap unfrosted bars tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and frost just before serving.

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Perfect Substitutions

If raisins aren't your favorite, these bars work beautifully with dried cranberries, dried cherries, or even chocolate chips. For a heartier texture, you can swap half the all purpose flour for whole wheat. Coconut oil can replace butter in the bars themselves for a subtle tropical note, though I recommend keeping real butter in the frosting for the best flavor. For a gluten free option, substitute a 1 to 1 gluten free flour blend and certified gluten free oats with excellent results.

Serving Suggestions

These bars shine on their own but become extraordinary when served slightly warm with a scoop of vanilla ice cream. For brunch, cut them into smaller squares and serve alongside fresh fruit and coffee. They make excellent lunchbox treats and travel well for picnics or road trips. During the holidays, add a dash of nutmeg to the batter and a sprinkle of cinnamon on the frosting for a festive touch that pairs wonderfully with hot chocolate or spiced cider.

Frequently Asked Questions

→ What type of oats should I use?

Quick-cooking oats are recommended for their lighter texture, but rolled oats can also work for a heartier result.

→ Can I substitute raisins?

Yes, you can use dried cranberries, chopped dates, or chocolate chips as a substitute for raisins.

→ How do I store the cookie bars?

Store the bars in an airtight container at room temperature for up to 4 days, or refrigerate them to extend freshness.

→ Can the frosting be made ahead of time?

Yes, you can prepare the frosting in advance and store it in the refrigerator for up to 3 days. Bring it to room temperature before using.

→ Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour and ensure your oats are certified gluten-free.

→ What can I use instead of maple syrup in the frosting?

Honey or agave syrup can be used as substitutes for the maple syrup in the frosting.