Oatmeal Raisin Cookie Bars

Oatmeal Raisin Cookie Bars have become a staple in our household, and for good reason. From the moment the warm, cinnamon-laced aroma fills the kitchen, you know you’re in for a treat. These aren’t your average cookies; they’re a delightful marriage of chewy oatmeal, plump raisins, and a hint of spice, all baked into a convenient bar form. What I love most is how incredibly easy they are to make, perfect for a quick weeknight dessert or a bake sale contribution. My kids, who can be quite picky eaters, devour them without a second thought, and my husband often sneaks a bar (or two!) with his afternoon coffee. They’re moist, satisfying, and just sweet enough to curb any craving without being overly sugary. Honestly, if you’re looking for a crowd-pleasing, fuss-free baked good, look no further. These Oatmeal Raisin Cookie Bars are a guaranteed winner.

Ingredients for Delicious Oatmeal Raisin Cookie Bars

To create these irresistible Oatmeal Raisin Cookie Bars, you’ll need a collection of pantry staples that come together to create a symphony of flavors and textures. Here’s a breakdown of each ingredient and why it’s essential:

• Unsalted Butter: (1 cup, softened) The foundation of our bars, unsalted butter provides richness, tenderness, and that melt-in-your-mouth texture. Using unsalted butter allows you to control the overall saltiness of the recipe. Softening the butter is crucial for proper creaming and achieving a smooth batter.
• Granulated Sugar: (1 cup) Granulated sugar contributes sweetness, moisture, and helps with browning. It works in tandem with brown sugar to create the perfect balance of flavor and texture.
• Brown Sugar: (1 cup, packed) Brown sugar, with its molasses content, adds a depth of flavor, chewiness, and moisture to the bars. Packing it ensures you use the correct amount and contributes to the bars’ characteristic soft texture.
• Large Eggs: (2) Eggs act as a binder, holding the ingredients together and adding richness and structure to the bars. They also contribute to the overall moisture and texture.
• Vanilla Extract: (2 teaspoons) Vanilla extract enhances the overall flavor profile, adding a warm, aromatic note that complements the other ingredients beautifully. It elevates the sweetness and ties all the flavors together.
• All-Purpose Flour: (2 cups) All-purpose flour provides structure to the bars. It’s important to measure it correctly, as too much flour can result in dry, dense bars.
• Baking Soda: (1 teaspoon) Baking soda is a leavening agent that helps the bars rise and become light and airy. It also contributes to their chewy texture.
• Ground Cinnamon: (1 teaspoon) Cinnamon adds a warm, comforting spice that is quintessential to oatmeal raisin treats. It enhances the sweetness and adds a delightful aroma.
• Salt: (½ teaspoon) Salt enhances the flavors of all the other ingredients, balancing the sweetness and preventing the bars from tasting flat. It’s crucial for bringing out the best in baked goods.
• Rolled Oats (Old-Fashioned Oats): (3 cups) The star ingredient, rolled oats provide texture, chewiness, and a wholesome, nutty flavor. Old-fashioned oats are preferred over quick oats for their heartier texture and ability to hold their shape during baking.
• Raisins: (1 ½ cups) Raisins add sweetness, chewiness, and bursts of fruity flavor. They complement the oats perfectly and provide a classic oatmeal raisin taste. You can use regular raisins or golden raisins for a slightly different flavor profile.

Instructions for Baking Perfect Oatmeal Raisin Cookie Bars

Baking these Oatmeal Raisin Cookie Bars is a straightforward process, perfect for both novice and experienced bakers. Follow these step-by-step instructions to achieve delicious, chewy bars every time:

Step 1: Preheat the Oven and Prepare the Baking Pan

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the bars inside, allowing for even baking and preventing them from burning or cooking unevenly. While the oven is preheating, prepare a 9×13 inch baking pan. Grease the pan thoroughly with butter, cooking spray, or line it with parchment paper, leaving an overhang on the sides. Greasing prevents the bars from sticking and ensures easy removal once baked. Parchment paper, with its overhang, makes lifting the entire batch of bars out of the pan a breeze, simplifying cutting and serving.

Step 2: Cream Together Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Using an electric mixer (stand mixer or hand mixer) or a sturdy whisk and some elbow grease, cream these ingredients together until they are light and fluffy. This process is crucial as it incorporates air into the mixture, which contributes to the bars’ light and tender texture. Creaming also ensures the sugars are well incorporated into the butter, creating a smooth base for the batter. This step should take about 2-3 minutes with an electric mixer. You’ll know it’s ready when the mixture is noticeably paler in color and has increased in volume, resembling a fluffy, creamy frosting.

Step 3: Incorporate Eggs and Vanilla Extract

Once the butter and sugars are creamed, add the large eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated into the batter before adding the next. Beating after each egg helps maintain the emulsion and prevents the batter from separating. After both eggs are incorporated, stir in the vanilla extract. The vanilla extract enhances the overall flavor of the bars, adding a warm, aromatic note. Mix until just combined, being careful not to overmix at this stage. Overmixing after adding the eggs can develop gluten, leading to tougher bars.

Step 4: Combine Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of baking soda or cinnamon in the final bars. This step is important for consistent flavor and leavening throughout the bars.

Step 5: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Add the dry ingredients in two or three additions, mixing on low speed (or gently folding with a spatula) until just combined after each addition. Be careful not to overmix. Overmixing at this stage will develop the gluten in the flour, resulting in tough, dense bars. Mix just until the flour disappears into the wet ingredients; a few streaks of flour are okay at this point.

Step 6: Fold in Oats and Raisins

Remove the mixing bowl from the mixer stand (if using a stand mixer). Using a spatula or wooden spoon, gently fold in the rolled oats and raisins until they are evenly distributed throughout the batter. Folding is a gentle technique that involves cutting down through the center of the batter, scraping along the bottom of the bowl, and folding the batter over the top. This technique minimizes gluten development and ensures the oats and raisins are incorporated without deflating the batter. Mix until just combined; avoid overmixing.

Step 7: Spread Batter into Prepared Pan

Pour the batter into the prepared 9×13 inch baking pan. Using a spatula or your hands, spread the batter evenly across the bottom of the pan. Ensure the batter is spread into all corners for even baking. A smooth, even layer of batter will result in bars that bake uniformly.

Step 8: Bake in Preheated Oven

Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The baking time may vary slightly depending on your oven, so it’s important to check for doneness around the 25-minute mark. The edges of the bars should be golden brown, and the center should be set but still slightly soft. Avoid overbaking, as this can result in dry bars.

Step 9: Cool Completely Before Cutting

Once baked, remove the pan from the oven and place it on a wire rack to cool completely. Allow the bars to cool in the pan for at least 1-2 hours, or until they are completely cooled to room temperature. Cooling allows the bars to set up properly, making them easier to cut and preventing them from crumbling. Resist the temptation to cut them while they are still warm, as they will be too soft and may fall apart. For cleaner cuts, you can even chill the bars in the refrigerator for about 30 minutes before cutting.

Step 10: Cut and Serve

Once the bars are completely cooled, cut them into squares or rectangles using a sharp knife. If you lined the pan with parchment paper, lift the bars out of the pan using the parchment paper overhang and place them on a cutting board for easier cutting. Cut into desired size pieces. Oatmeal Raisin Cookie Bars are best enjoyed at room temperature. Store any leftover bars in an airtight container at room temperature for up to 3-4 days.

Nutrition Facts for Oatmeal Raisin Cookie Bars

These Oatmeal Raisin Cookie Bars are a delicious treat to enjoy in moderation. Here’s a general nutritional breakdown per serving (serving size is approximately one bar, assuming the recipe is cut into 24 bars):

• Servings: Approximately 24 bars
• Calories per serving: Approximately 180-220 calories (This can vary based on specific ingredients and bar size)
• Total Fat: 8-10g

Note: These values are estimates and can vary depending on the specific ingredients used, portion sizes, and baking variations. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used in your recipe.

Preparation Time for Oatmeal Raisin Cookie Bars

From start to finish, making these Oatmeal Raisin Cookie Bars is a relatively quick and easy process. Here’s a breakdown of the time involved:

• Prep Time: 15-20 minutes. This includes gathering ingredients, softening butter, preheating the oven, greasing the pan, and mixing the batter. The creaming and mixing steps are straightforward and don’t require extensive effort.
• Bake Time: 25-30 minutes. The bars bake in the oven for about half an hour, during which time you can relax or prepare other parts of your meal.
• Cooling Time: 1-2 hours (minimum). While the bars need to cool completely before cutting, this is mostly passive time. You can leave them to cool at room temperature without needing to actively monitor them.

Total Time: Approximately 1 hour 40 minutes to 2 hours 50 minutes (including cooling time). The active time spent preparing and baking is around 40-50 minutes, making this a relatively quick baking project, especially considering the delicious results.

How to Serve Oatmeal Raisin Cookie Bars

Oatmeal Raisin Cookie Bars are incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions:

• Classic Dessert: Serve them as a simple and satisfying dessert after lunch or dinner. Their comforting flavors make them a perfect ending to any meal.
• Afternoon Treat: Pair a bar with a cup of hot coffee, tea, or a glass of cold milk for a delightful afternoon pick-me-up. They provide a sweet and energy-boosting snack.
• Lunchbox Addition: These bars are perfect for packing in lunchboxes for both kids and adults. They are portable, hold up well, and offer a wholesome treat.
• Party Platter: Cut them into smaller squares or triangles and arrange them on a platter for parties, potlucks, or gatherings. They are always a crowd-pleaser and easy to serve.
• Dessert Bar Station: Include them as part of a dessert bar station at events, alongside other cookies, brownies, and sweet treats. Their classic flavor makes them a welcome addition.
• With Ice Cream: For a more indulgent dessert, serve a warm Oatmeal Raisin Cookie Bar with a scoop of vanilla ice cream or cinnamon ice cream. The warm bar and cold ice cream create a delightful contrast.
• Drizzled with Glaze: Elevate their presentation and flavor by drizzling them with a simple vanilla glaze or a cream cheese glaze. The glaze adds extra sweetness and visual appeal.
• Gift Giving: Package them nicely in boxes or bags to give as homemade gifts to friends, family, or neighbors. They are a thoughtful and delicious homemade present.

Additional Tips for Perfect Oatmeal Raisin Cookie Bars

To ensure your Oatmeal Raisin Cookie Bars are absolutely perfect every time, consider these helpful tips:

• Use Softened Butter: Make sure your butter is properly softened to room temperature before creaming it with the sugars. Softened butter creams more easily, incorporating air and resulting in a lighter, more tender texture. Butter that is too cold will be difficult to cream, and melted butter will result in greasy bars.
• Don’t Overmix the Batter: Overmixing the batter, especially after adding the flour and eggs, can develop gluten, leading to tough, dense bars. Mix just until the ingredients are combined. A few streaks of flour are acceptable at this stage.
• Measure Flour Accurately: Use the spoon and level method when measuring flour. Spoon flour into your measuring cup and then level it off with a straight edge (like the back of a knife). Avoid scooping directly from the flour bag, as this can pack the flour and result in using too much, leading to dry bars.
• Use Quality Oats: Opt for old-fashioned rolled oats for the best texture. Quick oats can be used in a pinch, but they will result in a less chewy texture. Steel-cut oats are not recommended as they require longer cooking times and won’t work well in this recipe.
• Soak Raisins (Optional): For extra plump and juicy raisins, you can soak them in hot water or apple juice for about 15-20 minutes before adding them to the batter. Drain them well before using. This step is optional but can enhance the raisin texture.
• Add Nuts or Chocolate Chips (Variations): Customize your bars by adding chopped nuts like walnuts or pecans for extra crunch, or chocolate chips (semi-sweet or milk chocolate) for a chocolatey twist. About ¾ to 1 cup of nuts or chocolate chips can be added along with the raisins.
• Check for Doneness Properly: Start checking for doneness around 25 minutes. The bars are ready when the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking, as this will make the bars dry.
• Cool Completely Before Cutting: Resist the urge to cut the bars while they are still warm. Allow them to cool completely in the pan before cutting. This allows them to set up properly, making them easier to cut and preventing them from crumbling. For cleaner cuts, you can chill them briefly in the refrigerator.

Frequently Asked Questions (FAQ) About Oatmeal Raisin Cookie Bars

Here are some common questions and answers to help you bake the best Oatmeal Raisin Cookie Bars:

Q1: Can I use quick oats instead of rolled oats?

A: While you can technically use quick oats, rolled oats (old-fashioned oats) are highly recommended for Oatmeal Raisin Cookie Bars. Rolled oats provide a chewier, more satisfying texture and hold their shape better during baking. Quick oats will result in a softer, slightly mushier texture. If you must use quick oats, you might reduce the amount slightly (by about ¼ cup) as they absorb more moisture.

Q2: Can I make these bars ahead of time?

A: Yes, Oatmeal Raisin Cookie Bars are perfect for making ahead of time. They store well and can be made 1-2 days in advance. Once cooled and cut, store them in an airtight container at room temperature. In fact, some people find they taste even better the day after baking as the flavors have had more time to meld.

Q3: How do I store Oatmeal Raisin Cookie Bars?

A: Store leftover Oatmeal Raisin Cookie Bars in an airtight container at room temperature. They will stay fresh for up to 3-4 days. For longer storage, you can freeze them. Wrap individual bars in plastic wrap, then place them in a freezer-safe bag or container. Frozen bars can last for up to 2-3 months. Thaw at room temperature before serving.

Q4: Can I make these bars gluten-free?

A: To make these bars gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to help with structure. Also, make sure your rolled oats are certified gluten-free, as oats are sometimes processed in facilities that also handle wheat.

Q5: Can I reduce the amount of sugar in this recipe?

A: While you can reduce the sugar slightly, it’s important to note that sugar contributes to both the sweetness and the texture of the bars. Reducing the sugar too much (more than ¼ cup of total sugar) may affect the bars’ texture, making them less moist and chewy. If you want to reduce sugar, start by reducing it by ¼ cup and see how you like the results.

Q6: My bars are too dry. What did I do wrong?

A: Dry Oatmeal Raisin Cookie Bars can be caused by several factors: overmeasuring flour (using too much), overbaking, or not using enough butter or eggs. Ensure you are measuring your flour correctly using the spoon and level method and that you are not overbaking the bars. Check for doneness around 25 minutes and remove them from the oven when a toothpick inserted in the center comes out with moist crumbs.

Q7: Can I add different spices besides cinnamon?

A: Yes, you can definitely experiment with other spices to customize the flavor. Nutmeg, ginger, cloves, or cardamom would all complement the oatmeal and raisin flavors. Try adding ½ teaspoon of nutmeg or ginger, or a pinch of cloves or cardamom along with or instead of the cinnamon.

Q8: Can I freeze the batter instead of baking the bars right away?

A: Freezing the batter for Oatmeal Raisin Cookie Bars is not recommended. The texture of the batter may change upon thawing, and the oats and raisins might absorb too much moisture. It’s best to bake the bars and then freeze the baked bars if you want to store them for longer. However, the batter can be refrigerated for up to 24 hours if you want to prepare it ahead of time and bake them the next day. Just be sure to bring the batter to room temperature for about 30 minutes before baking for easier spreading.

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