Easy Oatmeal Raisin Cookie Bars
These chewy oatmeal raisin cookie bars combine all the flavors of classic cookies in an easy-to-make bar format. Perfect for sharing and customizable with your favorite mix-ins.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Whisk together flour, baking soda, cinnamon, and salt directly on top of wet mixture. Mix on low speed just until combined.
- Stir in rolled oats until evenly distributed, then fold in raisins and nuts if using.
- Spread dough evenly in prepared baking pan, pressing into an even layer.
- Bake for 22-25 minutes until edges are lightly golden and center appears set but slightly soft.
- Cool in pan for 15 minutes, then lift out using parchment overhang. Cool completely before cutting.
Notes
Don't overbake - bars continue cooking from residual heat after removal
Store in airtight container at room temperature for up to 1 week
Can be frozen for up to 3 months
Substitute raisins with chocolate chips, dried cranberries, or other mix-ins as desired
For gluten-free version, use certified gluten-free oats and 1:1 gluten-free flour substitute
Store in airtight container at room temperature for up to 1 week
Can be frozen for up to 3 months
Substitute raisins with chocolate chips, dried cranberries, or other mix-ins as desired
For gluten-free version, use certified gluten-free oats and 1:1 gluten-free flour substitute
