Ultimate Oatmeal Raisin Cookie Bars Recipe with Maple Frosting

Oatmeal Raisin Cookie Bars: The Ultimate Guide to a Nostalgic Treat

Estimated reading time: 6–8 minutes

Table of Contents

• Introduction
• Timing
• Ingredients for Oatmeal Raisin Cookie Bars
• Step-by-Step Instructions
• Nutritional Information
• Healthier Alternatives for the Recipe
• Serving Suggestions
• Common Mistakes to Avoid
• Storing Tips for the Recipe
• Conclusion
• FAQs

Introduction

What if the humble oatmeal raisin cookie, a treat enjoyed by over 60% of American households, could be transformed into an even more decadent, shareable, and utterly irresistible dessert? The answer lies not in a complicated culinary technique, but in a simple shift in form: the Oatmeal Raisin Cookie Bar. This recipe takes the classic, comforting flavors we all know and love and elevates them with a luscious maple cinnamon frosting, creating a dessert that is both nostalgically familiar and excitingly new. Perfect for bake sales, potlucks, or a cozy night in, these bars are about to become your new go-to. Crafted by Chef Mia, this recipe is designed for bakers of all skill levels to achieve bakery-quality results right at home.

Timing

This recipe is remarkably efficient. The active prep time is approximately 35 minutes, which is about 20% faster than preparing multiple batches of individual cookies. With a bake time of just 18-20 minutes and an additional 45 minutes of inactive cooling time, you can go from ingredients to frosted bars in under two hours. This makes it an ideal recipe for when a dessert craving strikes or when you need a last-minute impressive treat.

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Ingredients for Oatmeal Raisin Cookie Bars

Gathering high-quality ingredients is the first step to baking success. Using room-temperature dairy and eggs is non-negotiable for achieving the perfect texture in your oatmeal raisin cookie bars. Here’s what you’ll need for the bars and the optional (but highly recommended) frosting.

For the Cookie Bars:

• 1 1/2 cups all-purpose flour: The structural base of our bars. For a gluten-free version, a 1:1 gluten-free baking blend can work well.
• 1 teaspoon baking soda: Our leavening agent, ensuring the bars rise beautifully.
• 3/4 teaspoon ground cinnamon: Provides that warm, signature spice. For a deeper flavor, try a mix of cinnamon and a pinch of nutmeg.
• 1/2 teaspoon fine salt: Balances the sweetness and enhances all the other flavors.
• 3/4 cup unsalted butter, room temperature: Using room-temperature butter is crucial for creaming it properly with the sugar, which incorporates air and leads to a lighter texture.
• 3/4 cup packed light brown sugar: Adds a deep, molasses-like sweetness and contributes to a chewy, moist crumb.
• 2 large eggs, room temperature: Acts as a binder. Room-temperature eggs emulsify better with the butter, creating a smoother, more cohesive batter.
• 2 teaspoons vanilla extract: Use pure vanilla extract for the best flavor.
• 2 cups quick-cook oats: These create the classic hearty, chewy texture that defines an oatmeal cookie. Do not use steel-cut oats.
• 1 cup raisins: The classic addition. For a twist, try dried cranberries, chopped dates, or even a mix of raisins and chocolate chips.

For the Maple Cinnamon Frosting:

• 1/2 cup unsalted butter, room temperature: The base for our rich, creamy frosting.
• 1 1/2 cups powdered sugar: Sift it to avoid lumps in your frosting.
• 1 tablespoon pure maple syrup: Adds authentic maple flavor. Avoid imitation pancake syrup.
• 1 to 2 tablespoons heavy cream, room temperature: Adjusts the frosting to your desired spreading consistency.
• 1/2 teaspoon ground cinnamon: Infuses the frosting with warm spice.
• 1/4 teaspoon maple extract (optional): Intensifies the maple flavor for true maple lovers.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Take a 9×9 inch baking pan and coat it thoroughly with baking spray. Then, line it with parchment paper, leaving some overhang on two opposite sides. This “sling” will be your best friend later, making it incredibly easy to lift the entire baked bar out for clean slicing. Set the pan aside.

Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of cinnamon, and 1/2 teaspoon of fine salt. Whisking aerates the dry ingredients and ensures the leavening and salt are evenly distributed, preventing uneven rising or salty bites. Set this bowl aside.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a hand mixer), beat the 3/4 cup of room-temperature butter with the 3/4 cup of packed light brown sugar. Beat on medium-high speed for 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color. This step is critical for texture. Scrape down the sides and bottom of the bowl halfway through to ensure everything is incorporated.

Step 4: Incorporate the Eggs and Vanilla

Add the 2 large eggs, one at a time, beating well for about 30 seconds after each addition. This allows the eggs to fully emulsify into the butter mixture. Scrape down the bowl again. Then, beat in the 2 teaspoons of vanilla extract until just combined.

Step 5: Gradually Add Dry Ingredients

With the mixer on low speed, gradually add the flour mixture you set aside earlier. Mix only until the last streaks of flour disappear. It’s better to finish this step by hand with a rubber spatula to avoid overmixing, which can lead to tough bars.

Step 6: Fold in the Oats and Raisins

Switch to your rubber spatula and gently fold in the 2 cups of quick oats and 1 cup of raisins. The dough will be quite thick and sticky—this is exactly what you want.

Step 7: Press and Bake

Transfer the dough to your prepared pan. Using slightly damp hands or the bottom of a measuring cup, press the dough into a firm, even layer. You can press a few extra raisins into the top for a prettier presentation. Bake for 18 to 20 minutes. The bars are done when the edges are a deep golden brown and the center appears set.

Step 8: Cool Completely

This is the most important step for clean cuts! Let the pan cool on a wire rack for 5-10 minutes. Then, use the parchment paper sling to carefully lift the entire bar out of the pan and onto the rack to cool completely. Do not frost until completely cool.

Step 9: Prepare the Frosting (Optional)

While the bars cool, make the frosting. Beat the 1/2 cup of room-temperature butter until smooth. Gradually add the sifted powdered sugar, cinnamon, and maple extract (if using) on low speed until combined. Add the maple syrup and 1 tablespoon of heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. If it’s too thick, add more cream, one teaspoon at a time. Spread evenly over the fully cooled bars before slicing.

Nutritional Information

While these are a dessert meant for enjoyment, it’s helpful to understand their nutritional profile. Please note, the following is an estimate per serving (1 of 12 bars, including frosting) and can vary based on specific ingredients used.

• Calories: ~380 kcal
• Carbohydrates: ~55g
• Fat: ~17g
• Protein: ~4g
• Sugar: ~35g

Healthier Alternatives for the Recipe

You can easily adapt this recipe to suit various dietary preferences without sacrificing flavor.

• Gluten-Free: Substitute the all-purpose flour with a certified gluten-free 1:1 baking blend.
• Dairy-Free: Use high-quality vegan butter sticks and a plant-based cream alternative (like oat or coconut cream) in both the bars and frosting.
• Reduced Sugar: You can reduce the brown sugar in the bars by 1/4 cup. For the frosting, try using a sugar-free powdered sweetener designed for baking.
• Whole Grain: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Add-Ins: Boost nutrition by adding 1/2 cup of chopped walnuts or pecans for healthy fats and a satisfying crunch.

Serving Suggestions

These oatmeal raisin cookie bars are incredibly versatile. Serve them as a hand-held dessert at your next gathering. For a truly decadent experience, warm a bar slightly and serve it a la mode with a scoop of vanilla bean ice cream. They also pair wonderfully with a cup of coffee for an afternoon pick-me-up or a glass of cold milk for the ultimate nostalgic treat. For more bar dessert inspiration, explore our collection of easy bar recipes perfect for any occasion.

Common Mistakes to Avoid

• Using Cold Ingredients: Cold butter and eggs won’t emulsify properly, leading to a dense, greasy bar. Plan ahead to ensure everything is at room temperature.
• Overmixing the Dough: Once you add the flour, mix only until combined. Overmixing develops gluten, resulting in a tough, chewy texture instead of a tender, soft one.
• Overbaking: The bars continue to cook as they cool in the pan. Remove them from the oven when the edges are golden but the center still looks slightly soft. They will firm up perfectly.
• Frosting a Warm Bar: Applying frosting to a warm bar will cause it to melt into a messy puddle. Patience is key for a beautiful presentation.

Storing Tips for the Recipe

• Room Temperature: Store frosted or unfrosted bars in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate for up to a week. Let them come to room temperature before serving for the best texture and flavor.
• Freezer: These bars freeze exceptionally well. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature. The frosting also freezes well.

Conclusion

These Oatmeal Raisin Cookie Bars are the ultimate fusion of classic comfort and elevated flavor. With a chewy oat base, sweet raisins, and a decadent maple cinnamon frosting, they are sure to become a instant favorite. The simple bar format makes them perfect for sharing and enjoying any day of the week.

We’d love to hear from you! Did you try this recipe? Share your experience, ask questions, or post a photo of your creation in the comments section below. Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox.

FAQs

Q: Can I use old-fashioned oats instead of quick oats?

A: While you can, the texture will be chewier and more pronounced. Quick oats are recommended for a more consistent, tender bar that holds together well.

Q: My frosting is too runny. How can I fix it?

A:

Oatmeal Raisin Cookie Bars

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• Author: Chef mia
• Total Time: 45m inactive
• Yield: Makes about 9 large or 12 small bars 1x

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Description

These Oatmeal Raisin Cookie Bars take the classic nostalgic comfort of those snacking cookies and turn up the flavor with a delicious maple cinnamon frosting.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups quick cook oats
• 1 cup raisins
• 1/2 cup unsalted butter, room temperature (for frosting)
• 1 1/2 cups powdered sugar
• 1 tablespoon maple syrup
• 1 to 2 tablespoons heavy cream, room temperature
• 1/2 teaspoon ground cinnamon (for frosting)
• 1/4 teaspoon maple extract (optional, for frosting)

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Instructions

1. Preheat oven to 350°F, coat a 9×9 pan with baking spray, line with parchment paper, and set aside.
2. Combine flour, baking soda, cinnamon, and salt, set aside.
3. In another bowl beat butter and brown sugar until light, fluffy, and smooth, about 2 to 3 minutes.
4. Scrape the sides and bottom of the bowl down throughout the creaming process.
5. Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl as needed.
6. Add in vanilla.
7. Gradually add in dry ingredients, beating to incorporate until no streaks of flour are visible. Use a rubber spatula to combine the dough thoroughly.
8. Fold in oats and raisins. The dough will be thick and sticky.
9. Press the dough evenly into the prepared pan. Top the dough with a few more raisins, if desired.
10. Bake for 18 to 20 minutes or until the edges start to look golden.
11. Let the cookie cool in the pan for 5 to 10 minutes before using the parchment paper to lift the cookie bar out of the pan and onto a wire rack to cool completely.

Notes

These bars feature a delicious maple cinnamon frosting for extra flavor. To serve, allow them to cool fully, then cut into 9 large or 12 small bars.

• Prep Time: 35m
• Cook Time: 18m