These Oatmeal Cookie Bars are a cross between cookies and a blondie studded with sweet raisins and spiced with cinnamon. All the deliciousness you get from classic oatmeal raisin cookies without the hassle of shaping the cookies.
The dough comes together in just one bowl and baking them in a pan means you don’t have to drop, shape, or chill your cookies for a much easier and foolproof dessert. As a busy mom who loves to bake, this cookie hack feels like a cheat code!
These sweet cinnamon oatmeal cookie squares are not only easier to make than classic cookies but also lend a thicker and chewier texture with soft centers. (P.S. if the ease of this recipe appeals to you, see my M&M Cookies Bars, next!).
Oatmeal Dessert Bars Ingredients
I like to use unsalted butter, but you can definitely use salted butter and just omit the added salt. The butter should be softened. For help, see How to Quickly and Easily Soften Butter!
You can use vanilla bean paste in place of vanilla extract here. Also, dark brown sugar works in place of light brown sugar.
Old-fashioned oats are best for oatmeal raisin cookies. Sometimes they’re labeled as rolled oats. Avoid instant and steel cut oats, as they will completely change the texture.
I used classic dark raisins (aka Thomson raisins) but golden raisins work, too!
One-Bowl Oatmeal Cookie Bars Tips and Tricks
How to Make Chewy Oatmeal Raisin Cookie Bars
This simple oatmeal bar recipe is made in just one bowl, which means the order in which you add and mix in the ingredients matters. Start by creaming the butter and sugar together to aerate the dough. Do not move on to the next step until it’s well-combined and airy.
Then, mix in the egg and vanilla extract, until just combined. Beat in the flour, oats, baking soda, salt, and cinnamon until a dough starts to form. Then, finish combining the ingredients with a rubber spatula, scraping the bottom and sides to make sure nothing is left behind.
Use the spatula to fold in most of the raisins, holding a handful back to sprinkle on top. Transfer the cookie dough to a lined square pan, spreading the dough out in an even layer. Sprinkle the conserved raisins on top and bake!
How to Store Leftover Oatmeal Raisin Bars
Store your oatmeal cookie bars in an airtight container where they will last for a few days at room temperature or about 2 weeks in the refrigerator.
Alternatively, you can freeze them for up to 3 months in a freezer-safe storage bag. Just allow them to thaw at room temperature before digging in.
Pro tip: To keep your cookie bars chewy and soft, store them with a piece of bread (the perfect use for that end piece of your loaf!). The bread actually creates a humid environment and keeps your cookies moist.
Chewy Oatmeal Cookie Bars with Raisins
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- ½ cup unsalted butter
- 1 cup light brown sugar, tightly packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 ¼ cup Old Fashioned oats
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup raisins
Instructions
- Preheat the oven to 350°F and line (preferred) or grease an 8×8 or 9×9-inch square pan.
- In a large mixing bowl, cream the softened butter and brown sugar with the hand mixer on high until well-combined and light & airy.½ cup unsalted butter, 1 cup light brown sugar, tightly packed
- Add the egg and vanilla and mix until just combined.2 teaspoons vanilla extract, 1 large egg
- Mix in the flour, oats, cinnamon, baking soda, and salt until a dough starts to form. Then, use a spatula to finish mixing the dough, scraping the bottom and sides of the bowl to ensure everything is integrated.1 cup all-purpose flour, 1 tablespoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, 1 ¼ cup Old Fashioned oats
- Set a handful of raisins aside and fold the rest into the dough.1 cup raisins
- Transfer the dough to your prepared pan, spreading the dough out with the spatula. The cookie dough is sticky- sometimes it helps to wet the spatula with hot water. Sprinkle the rest of the raisins on top.
- Bake on the middle rack for 28-32 minutes or until firm.
- Allow to cool before removing your cookie bars and slicing them. I like to slice into 16 squares. Enjoy!
Support directly HERE or leave a rating and comment to help others find this recipe!
