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Freshly baked oatmeal raisin cookie bars on a wooden table

Oatmeal Raisin Cookie Bars

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Chewy oatmeal cookie bars studded with plump raisins and topped with a silky maple-cinnamon frosting make for an ideal treat for lunchboxes or cozy afternoons.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie bars
  • 1.5 cups all-purpose flour 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).
  • 1 cup raisins Bursts of sweetness; you can swap for dried cherries or chocolate chips.
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.

Method
 

Preparation
  1. 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.
  2. In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. 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.
  4. Beat in eggs, one at a time, then add vanilla.
  5. Fold the dry mix into the butter mixture until just combined. Stir in oats and raisins until evenly incorporated.
  6. Press the dough evenly into the prepared pan—use an offset spatula or the back of a measuring cup for a smooth surface.
Baking
  1. 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.
  2. Let the bars cool completely in the pan on a wire rack before frosting.
Frosting
  1. Beat 0.5 cup room-temperature butter until creamy. Gradually add powdered sugar, then mix in maple syrup and cinnamon.
  2. Add heavy cream 1 tablespoon at a time until you reach a spreadable consistency. Taste and add maple extract if desired.
  3. Spread the frosting evenly over the fully cooled bars. Chill 15–30 minutes to let the frosting set before slicing.
Serving
  1. Use the parchment overhang to lift the slab from the pan. Slice into 2×2-inch bars or the size you prefer.
  2. Serve at room temperature.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 12g

Notes

Store in an airtight container for up to 3 days at room temperature. For a lighter finish, dust with powdered sugar or make a thinner glaze instead of full frosting.
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