235

1.30k

Jump to Recipe Print Recipe

I first made these oatmeal raisin cookie bars on a rainy weekend when I wanted something that hit the comfort-cookie spot but was easier to slice and serve than individual cookies. The result: chewy, slightly caramelized bars studded with plump raisins and finished with a silky maple-cinnamon frosting. They’re ideal for lunchboxes, potlucks, or a cozy afternoon with tea. If you love classic oatmeal raisin cookies but want an easier, slice-and-serve format, this is your go-to—plus a bonus: the frosting turns them into a treat that feels a little celebratory. For more cookie-bar inspiration, I like comparing textures with my notes on the best oatmeal raisin cookies.

Why you’ll love this dish

These bars deliver everything people search for in an oatmeal-raisin treat: chewy oats, warm cinnamon, real raisin sweetness, and a frosting that adds depth without overpowering. They’re budget-friendly (oats and raisins go a long way), kid-approved, and adaptable — make them thicker or thinner depending on pan size, and swap add-ins quickly. They also travel well for picnics and keep their texture better than many single cookies.

“Perfectly chewy with a maple-kissed frosting — these bars vanished faster than I could box them.” — a quick weekend test

How this recipe comes together

Quick overview: whisk the dry ingredients, cream the butter and brown sugar, add eggs and vanilla, fold in oats and raisins, press into a prepared pan, and bake until edges are golden and the center is set. After cooling completely, whip up a maple-cinnamon frosting, spread it on, then chill briefly to set. Expect about 30–40 minutes of active hands-on work plus baking and cooling time.

What you’ll need

1.5 cups all-purpose flour — the base that gives chewy structure. (Substitute 1:1 gluten-free flour for a gluten-free option.)
1 teaspoon baking soda — helps the bars rise just enough.
0.75 teaspoon ground cinnamon — signature warmth.
0.5 teaspoon fine salt — balances flavors.
0.75 cup unsalted butter, room temperature — richness and tender crumb.
0.75 cup packed light brown sugar — caramel notes and moisture.
2 large eggs, room temperature — bind and add moisture.
2 teaspoons vanilla extract — flavor lift.
2 cups quick-cooking oats — for classic chewiness (old-fashioned oats work too; see notes below).
1 cup raisins — bursts of sweetness; swap for dried cherries or chocolate chips if you prefer.
For the frosting:
- 0.5 cup unsalted butter, room temperature
- 1.5 cups powdered sugar
- 1 tablespoon maple syrup
- 1–2 tablespoons heavy cream, room temperature (adjust to reach spreadable consistency)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon maple extract (optional) for extra maple punch

Tip: If you’d like to compare how these bars differ from other oatmeal cookies, check this recipe comparison on oatmeal raisin cookies.

How to prepare it

Freshly baked oatmeal raisin cookie bars on a wooden table

Preparation

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang to lift the bars; use an 8×8-inch pan for thicker bars.
In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat 0.75 cup room-temperature butter with the brown sugar until light and fluffy (about 2–3 minutes). Scrape the bowl.
Beat in eggs, one at a time, then add vanilla.
Fold the dry mix into the butter mixture until just combined. Stir in oats and raisins until evenly incorporated.
Press the dough evenly into the prepared pan—use an offset spatula or the back of a measuring cup for a smooth surface.

Baking

Bake at 350°F (175°C) until the edges are golden and the center is set, about 18–25 minutes in a 9×13 pan (longer in an 8×8). A toothpick in the center should come out with a few moist crumbs, not raw batter.
Let the bars cool completely in the pan on a wire rack before frosting—this prevents the frosting from melting and sliding.

Frosting

Beat 0.5 cup room-temperature butter until creamy. Add powdered sugar gradually, then mix in maple syrup and cinnamon.
Add heavy cream 1 tablespoon at a time until you reach a spreadable consistency (1–2 tablespoons total). Taste and add 0.25 teaspoon maple extract if you want extra maple flavor.
Spread the frosting evenly over the fully cooled bars. Chill 15–30 minutes to let the frosting set before slicing.

Serving

Use the parchment overhang to lift the slab from the pan. Slice into 2×2-inch bars or the size you prefer.
Serve at room temperature. For a slightly softer frosting, bring chilled bars to room temp for 15 minutes before serving.

Best ways to enjoy it

These bars pair beautifully with coffee, chai, or a cold glass of milk. For brunch, serve alongside yogurt and fruit. For a dessert that feels special, top a warm square with vanilla ice cream and a drizzle of warmed maple syrup. If gifting, stack bars with parchment between layers and tie with ribbon.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep covered for up to 7 days; bring to room temperature before serving for the best texture.
Freezing: Freeze unfrosted bars (well-wrapped) for up to 3 months. Thaw overnight in the fridge and frost before serving. You can also freeze frosted bars for up to 1 month; thaw in the fridge.
Reheating: Warm a single bar in the microwave for 8–10 seconds to soften the frosting slightly. Avoid overheating or the frosting will melt.

Pro chef tips

Use room-temperature eggs and butter — they emulsify better and give a more consistent crumb.
Measure flour accurately by spooning into the cup and leveling; too much flour makes bars dry.
Don’t overmix once the flour is added — overworked gluten leads to cakey texture.
Quick oats create a chewier bar; switch to rolled oats for more texture but expect a slightly drier chew.
If your raisins are dry, soak them in hot water or warm tea for 5–10 minutes, drain, and pat dry; this plumps them and prevents them from drawing moisture out of the bars.
For an easier weeknight dessert, bake in a 9×13 and cut into larger squares to reduce portioning time. For thicker, fudgier bars, use an 8×8 and add 2–3 extra minutes of baking time.
For an easy, no-fuss oat combo tip, try these quick, healthy cookies for snack inspiration: three-ingredient peanut butter oatmeal cookies.

Creative twists

Nutty: Stir in 1/2 cup chopped walnuts or pecans.
Chocolate: Replace raisins with 1 cup chocolate chips or a 50/50 mix.
Citrus: Add 1 teaspoon orange zest to the dough for bright notes.
Vegan: Use 1/2 cup coconut oil or vegan butter, replace eggs with flax eggs (2 Tbsp ground flax + 6 Tbsp water), and use dairy-free milk in the frosting.
Spiced: Increase cinnamon to 1 tsp and add 1/4 tsp nutmeg for a fall-forward bar.

Common questions

Q: Can I use old-fashioned (rolled) oats instead of quick oats?
A: Yes. Rolled oats will give more tooth and texture; use the same amount but expect a firmer, less uniform crumb. If you prefer a chewier, melded texture, stick with quick oats.

Q: My bars turned out cakey — what went wrong?
A: Cakey bars usually result from too much flour, overmixing after adding flour, or excessive leavening. Measure flour correctly and mix just until combined. Also ensure you don’t overbake; remove when the center has a few moist crumbs.

Q: Can I skip the frosting or make it lighter?
A: Absolutely. The bars are delicious plain. For a lighter finish, dust with powdered sugar or make a thinner glaze (1 cup powdered sugar + 1–2 Tbsp milk + 1/2 tsp maple extract) and drizzle instead of full frosting.

Q: How long does the frosting keep on the bars at room temperature?
A: Frosted bars kept at room temperature in a cool, dry place are fine for a day or two. For longer storage (up to a week), refrigerate.

Conclusion

If you want another take on frosted oatmeal bars, this version from KJ and Company’s Frosted Oatmeal Raisin Cookie Bars is a lovely comparison with slightly different frosting ratios. For a classic bar-style method and presentation, see the well-tested technique at I Am Baker’s oatmeal raisin cookie bars. And if you’re collecting variations and user-submitted twists, the Food.com community has a range of adaptations at Food.com’s Oatmeal Raisin Bar Cookies.