Oatmeal Raisin Cookie Bars
Easy, one-pan chewy oatmeal raisin cookie bars with crispy edges and a soft, cinnamon-spiced center. The ultimate no-scoop dessert.
Ingredients
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, softened {226g}
- 1 cup packed light brown sugar {220g}
- 1/2 cup granulated sugar {100g}
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract {15ml}
Dry Ingredients:
- 1 1/2 cups all-purpose flour {180g}
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Mix-Ins:
- 3 cups old-fashioned rolled oats {270g}
- 1 1/2 cups raisins {225g}
Instructions
Prep:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch metal baking pan and line with parchment paper, leaving an overhang on the long sides.
Cream Butter & Sugars:
- In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Add Eggs & Vanilla:
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until just combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Form Dough:
- With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing just until no dry flour remains.
- Using a sturdy spatula, stir in the rolled oats and raisins by hand until fully incorporated. The dough will be very thick.
Press & Bake:
- Transfer the dough to the prepared pan. Press it firmly and evenly into the pan with slightly damp hands.
- Bake for 25-30 minutes, until the top is golden brown and the edges are pulling away from the pan. The center may look slightly soft.
- Let the pan cool completely on a wire rack for at least 2 hours.
Slice & Serve:
- Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 24 squares with a sharp knife.
Notes
For softer, juicier raisins, plump them in hot water for 10-15 minutes, then drain and pat dry before adding to the dough.
Do not substitute quick oats, as they will change the texture.
Bars must be completely cool before slicing for clean cuts. Store in an airtight container at room temperature.