Nothing beats the cozy aroma of cinnamon and oats wafting through your kitchen and these oatmeal raisin cookie bars deliver just that with minimal fuss. These golden cookie bars come together in one pan, making them easier than drop cookies and just as delicious. They’re chewy, full of plump raisins, and packed with that comforting oatmeal flavor everyone loves. Ideal for lunchboxes, coffee breaks, or weekday baking with kids.
Why These Oatmeal Raisin Bars Are So Popular
- Soft and chewy texture that holds together perfectly
- Easy to bake in one dish no need to scoop dough
- Warm cinnamon spice flavor
- Sweet raisins in every bite (or swap for chocolate chips)
- Perfect for make ahead snacks or freezing
“These oatmeal raisin bars are everything you want in a cookie, but easier soft centers, golden edges, and irresistible flavor.”
Ingredients for Perfect Oatmeal Raisin Cookie Bars
| Ingredient | Amount |
|---|---|
| All purpose flour | 1 ½ cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | ¾ teaspoon |
| Fine salt | ½ teaspoon |
| Unsalted butter (room temperature) | ¾ cup |
| Light brown sugar (packed) | ¾ cup |
| Large eggs (room temperature) | 2 |
| Old fashioned oats | 1 ½ cups |
| Raisins | 1 cup |
Step by Step to Make Oatmeal Raisin Cookie Bars
1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Set aside while you prepare the wet ingredients.
3: Cream Butter and Sugar
- In a large bowl, beat the softened butter and brown sugar together until creamy and light in color.
- Add eggs one at a time, mixing well after each addition.
4: Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients and mix until just combined don’t overmix.
5: Add Oats and Raisins
- Stir in the oats and raisins using a spatula or wooden spoon.
- The mixture will be thick but spreadable.
6: Press and Bake
- Press the dough evenly into the prepared baking dish using your hands or a flat spatula.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick comes out with moist crumbs (not wet batter).
7: Cool and Slice
- Let the bars cool completely in the pan they’ll firm up as they sit.
- Once cooled, slice into squares or rectangles and serve!
Customize Your Oatmeal Bars
- Chocolate chip version: Swap half or all of the raisins for semisweet chocolate chips.
- Nutty variation: Add ½ cup chopped walnuts or pecans for crunch.
- Dried fruit mix: Try dried cranberries, apricots, or chopped dates instead of raisins.
- Coconut twist: Stir in ½ cup shredded coconut for a tropical flair.
Serving Suggestions for Every Occasion
- Afternoon tea: Serve with a cup of rooibos or black tea for a cozy snack.
- Lunchbox treat: Cut into small squares and wrap individually for school or work.
- Dessert bars: Top with a drizzle of cream cheese glaze or warm and pair with ice cream.
- On the go: Store in zip bags for a quick snack while traveling or hiking.
Chef’s Tips for Perfect Cookie Bars
- Soak the raisins: For extra chewy texture, soak the raisins in hot water for 10 minutes, then drain and pat dry.
- Use old fashioned oats: They add better texture and hold up better than quick oats in this recipe.
- Don’t overbake: Bars will continue cooking slightly as they cool. Remove when the center looks just set.
- Room temperature ingredients: Butter and eggs blend better at room temperature for a smoother batter.
Nutritional Information (Per Bar)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Fat | 8g |
| Carbohydrates | 25g |
| Sugar | 13g |
| Protein | 3g |
How to Make Oatmeal Cookie Bars Ahead of Time
These oatmeal raisin cookie bars are an excellent make ahead treat. Whether you’re prepping for the school week, planning a bake sale, or just love having snacks on hand, this recipe stores and freezes beautifully. I often double the batch and stash half in the freezer for those days when baking from scratch isn’t in the cards.
Make Ahead Tips
- Unbaked dough: Prepare the dough and press it into the baking dish, then cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready, bake straight from the fridge just add 1-2 minutes to the baking time.
- Freeze baked bars: Let the bars cool completely, then cut and freeze in a single layer. Once frozen, transfer to a zip top bag or container with parchment between layers.
- Thawing: To serve, thaw at room temperature for 30-60 minutes or warm slightly in the microwave.
Storing Tips
- Keep bars in an airtight container at room temperature for up to 4 days.
- For longer freshness, store in the fridge up to 1 week just bring to room temperature before eating.
- Add a slice of bread to the storage container to keep bars moist the bars absorb the bread’s moisture and stay softer longer.
Creative Glazes and Toppings
These cookie bars are wonderful as is, but if you want to jazz them up, try one of these quick toppings or drizzles:
- Cream cheese glaze: Mix 2 ounces cream cheese with ½ cup powdered sugar and 1 tablespoon milk. Drizzle over cooled bars.
- Cinnamon sugar topping: Sprinkle cinnamon sugar over the dough before baking for a sweet crust.
- Maple icing: Whisk together powdered sugar and pure maple syrup for a warm, fall inspired glaze.
- Peanut butter drizzle: Melt a few tablespoons of peanut butter and drizzle over cooled bars for a nutty twist.
Serving for Special Events
These bars have become a go to in my kitchen for potlucks, holiday cookie trays, and bake sales. They’re easy to slice cleanly, stack well in containers, and travel without falling apart. Here’s how I like to serve them based on the event:
- Holiday gatherings: Cut into small squares and stack on a dessert platter with other classic cookies.
- Bake sales: Wrap individually in wax paper or clear bags and label the ingredients (especially helpful for parents watching for allergens).
- Kids’ parties: Add colorful sprinkles on top before baking for a festive look.
Ingredient Substitutions
Need to adjust the recipe for dietary preferences or pantry shortages? No problem. Here are the swaps that work best without changing the bar’s texture too much:
- No butter? Use margarine or coconut oil in the same amount. The flavor will be slightly different but still good.
- No brown sugar? Substitute with white sugar plus 1 tablespoon molasses to get the same richness.
- Gluten free? Use a 1:1 gluten free flour blend and make sure your oats are certified gluten free.
- Want less sugar? Reduce the sugar to ½ cup and add ½ teaspoon vanilla for flavor support.
Why These Bars Work So Well
| Technique | Purpose | Result |
|---|---|---|
| Creaming butter and sugar | Incorporates air | Light, tender crumb |
| Old fashioned oats | Hold texture and chew | Bars that don’t crumble |
| Soft brown sugar | Adds moisture | Rich caramel like taste |
| Eggs at room temp | Bind ingredients | Uniform texture |
Personal Notes and Baking Journey
This recipe started as a quick fix for a forgotten school bake sale. I didn’t have time to portion cookies or chill dough so I pressed it into a pan and crossed my fingers. The bars were a hit. Since then, I’ve refined the spice balance, experimented with different add ins, and found that a little cinnamon goes a long way in bringing warmth and balance to the sweetness of the raisins.
Today, it’s one of the most baked recipes in my kitchen. It’s reliable, flexible, and perfect for busy days when you still want to bake something from the heart.
Reader Reviews
“So soft and chewy my kids thought these were better than the bakery! I added walnuts for crunch.” Ella M.
“I soaked the raisins like you suggested and it made such a difference! They were plump and juicy inside.” Jared T.
“These bars are great for potlucks. I’ve brought them twice now and they disappear every time.” Monica K.
FAQs
Can I use quick oats instead of old fashioned oats?
Yes, but expect a softer and slightly more uniform texture. Old fashioned oats give a chewy bite, while quick oats will blend more into the batter. If using quick oats, reduce the amount slightly to avoid dryness.
Why do my bars turn out dry?
This usually happens from overbaking. Start checking at the 20 minute mark. The edges should be golden and the center just set it will firm up as it cools. Also, make sure not to pack your flour when measuring.
Can I double this recipe?
Absolutely! Use a larger pan (like a sheet pan) or bake in two 9×13 pans. Double all ingredients and increase baking time by a few minutes if using a deeper pan. Don’t forget to rotate the pans halfway through baking for even cooking.
Can I make this recipe egg free?
Yes. Replace each egg with 1/4 cup unsweetened applesauce or use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The texture will be slightly softer but still delicious.
How should I store these bars?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for 1 week or freeze for up to 2 months. Wrap individual bars in parchment for easy grab and go snacks.
Can I use dried cranberries instead of raisins?
Yes! Dried cranberries, chopped dried apricots, or even dates work wonderfully in place of raisins. Just soak them briefly in hot water if they seem too dry, and pat dry before mixing in.