Description
Delicious oatmeal raisin cookie bars that are perfect for a sweet treat.
Ingredients
Scale
- 1 cup (155 g) raisins, soaked in warm water
- 1 cup (240 mL) warm water, 105 degrees F–115 degrees F
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 11/2 teaspoon vanilla extract
- 3 cups (270 g) old-fashioned oats
- 1 1/2 cups (188 g) all-purpose flour
- 1 1/21/2 teaspoons ground cinnamon
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon kosher salt
- 4 ounces (1/2 block / 113 g) cream cheese, room temperature
- 1/4 cup (1/2 stick / 57 g) unsalted butter, room temperature
- 1/21/2 teaspoon vanilla extract
- 2 cups (250 g) confectioners’ sugar
Instructions
- Mix Dry Ingredients: Start by whisking together your oats, flour, and spices until it all looks like a light and fluffy mixture. The aroma will have a warm, inviting scent. This step ensures your dry ingredients are evenly distributed, which helps with the texture. Be careful not to rush; too much air can lead to dry bars.
- Fold in Raisins: Gently fold your soaked raisins into the dry mixture until they’re evenly mixed in. You’ll feel that slightly sticky texture from the raisins, which is just right. This adds a nice sweetness and surprise to every bite. Just remember, don’t over-mix, or you’ll end up with tough bars.
- Spread into Pan: Transfer the cookie dough to a greased baking pan and spread it evenly. Use a spatula to level it, giving it a smooth surface. The dough should look thick and well-packed, almost like a soft mound. If it’s uneven, some parts may bake faster than others, so take your time with this.
- Bake & Monitor: Place the pan in a preheated oven and bake until you see a light golden color around the edges. The smell will waft through the kitchen, making it hard to resist. This is when you’ll want to keep an eye on it—overbaking can lead to dry bars, so aim for that perfect timing.
- Cool Before Cutting: Let the bars cool in the pan for a bit before transferring them to a wire rack. You’ll notice they set up nicely as they cool, with the edges firming up. Cutting them too soon may cause them to fall apart, so hold your horses for a little while!
Notes
- Storage Tips: Store frosted bars in an airtight container in the refrigerator for up to 4-5 days. For best texture, let sit at room temperature for 15-20 minutes before serving.
- Expert Tips: Use old-fashioned oats for best texture. Do not skip soaking the raisins to keep them plump. Measure flour correctly to avoid dry bars. Mix just until combined to keep bars tender. Cool bars completely before frosting.
- Reheating Instructions: Warm in a microwave for about 15-20 seconds if desired.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream. Pair with a glass of milk or coffee for a treat. Drizzle with caramel sauce for an extra sweet touch.
- Recipe Variations: Try adding nuts like walnuts or pecans. Incorporate chocolate chips for a richer flavor. Substitute half of the oats with shredded coconut.
- Ingredient Notes: Ensure raisins are moist by soaking them in water beforehand. For chocolate chips that melt properly, choose chips designed for baking.
Nutrition
- Serving Size: 1 bar
- Calories: 614
- Sugar: 1g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg