Oatmeal Raisin Cookie Bars

Oatmeal Raisin Cookie Bars are soft, chewy, and full of warm, comforting flavors. With the heartiness of oats, the natural sweetness of raisins, and just the right touch of cinnamon, these bars bring all the cozy charm of classic cookies in an easy-to-make bar form.

Why You’ll Love This Recipe

I love how these cookie bars are so quick to make—no need to scoop individual cookies or chill dough. The texture is perfectly chewy with golden, crisp edges, and the flavor is rich with brown sugar, oats, and juicy raisins. They’re great for lunchboxes, coffee breaks, or a nostalgic treat anytime I need one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats

• All-purpose flour

• Baking soda

• Ground cinnamon

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Raisins

• Optional: chopped walnuts or pecans for added crunch

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease it lightly.

2. In a medium bowl, I whisk together flour, baking soda, cinnamon, and salt.

3. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. I beat in the eggs and vanilla, then gradually mix in the dry ingredients.

5. I stir in the oats and raisins (and nuts if using) until evenly combined.

6. I press the dough evenly into the prepared pan and bake for 22–25 minutes, or until the top is golden and a toothpick comes out with moist crumbs.

7. I let the bars cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes about 16 to 20 bars, depending on how large I cut them. It takes around 35 minutes total—10 minutes of prep and 25 minutes of baking.

Variations

I like to swap the raisins for dried cranberries or chopped dates when I want a different twist. Sometimes I add a handful of white chocolate chips or shredded coconut for a sweeter spin. If I want to make them dairy-free, I use plant-based butter and skip the nuts for a school-safe treat.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 5 days. They also freeze well—once cooled, I wrap them individually and freeze for up to 2 months. I let them thaw at room temperature or microwave for 10–15 seconds for a fresh-baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. I prefer rolled oats for a heartier chew.

How do I keep the bars from drying out?

I don’t overbake them, and I store them tightly sealed once cooled to keep them moist and chewy.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend and certified gluten-free oats. The texture stays just as satisfying.

What’s the best way to cut them cleanly?

I let the bars cool completely and use a sharp knife, wiping it clean between cuts for neat edges.

Do I need to soak the raisins?

Not always, but if the raisins feel dry, I soak them in warm water for 10 minutes and pat them dry before adding—they stay extra plump and soft that way.

Conclusion

Oatmeal Raisin Cookie Bars are the kind of treat that brings warmth and nostalgia in every bite. They’re simple to make, packed with flavor, and perfect for sharing—or keeping all to myself. Whether I bake them for a special occasion or just to have something sweet on hand, these bars never disappoint.

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