Why You’ll Love This Recipe
These bars capture all the cozy flavors of traditional oatmeal raisin cookies but are faster and simpler to prepare. The chewy texture from oats and plump raisins pairs perfectly with the subtle warmth of cinnamon and nutmeg. The bars hold together beautifully for easy slicing and sharing, making them ideal for on-the-go snacks or a comforting homemade dessert. Plus, they stay soft and moist for days.
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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3 cups old-fashioned rolled oats
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1 cup raisins
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven and Prepare Pan:
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Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
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Make the Batter:
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the oats and raisins.
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Bake the Bars:
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Spread the batter evenly into the prepared pan, smoothing the top.
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Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
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Cool and Slice:
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Let the bars cool completely in the pan on a wire rack before slicing into squares.
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Serve and Enjoy:
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Enjoy these bars as a snack, breakfast treat, or dessert.
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Servings and Timing
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Servings: 16 bars
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Prep time: 15 minutes
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Cook time: 30-35 minutes
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Total time: 50 minutes
Variations
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Add Nuts: Stir in 1/2 cup chopped walnuts or pecans for extra crunch.
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Chocolate Chips: Replace raisins with or add 1 cup of chocolate chips for a sweeter variation.
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Cranberry Twist: Substitute raisins with dried cranberries for a tart flavor.
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Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats.
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Vegan Option: Use dairy-free butter and flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to make these bars vegan.
Storage/Reheating
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Storage: Store oatmeal raisin cookie bars in an airtight container at room temperature for up to 5 days.
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Freezing: Freeze bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
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Reheating: Warm bars in the microwave for 10-15 seconds to refresh softness, if desired.
FAQs
Can I use quick oats instead of rolled oats?
Old-fashioned rolled oats provide the best texture, but quick oats can be used in a pinch though the texture may be softer.
How do I keep the bars from being dry?
Avoid overbaking and remove the bars from the oven as soon as a toothpick comes out clean.
Can I substitute raisins with other dried fruit?
Yes, dried cranberries, cherries, or chopped dates are excellent alternatives.
Can I add spices like cloves or ginger?
Yes, adding 1/4 tsp ground cloves or ginger complements the cinnamon and nutmeg nicely.
Can I make these bars gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats.
Are these bars healthy?
They are a wholesome treat with oats and dried fruit, but do contain butter and sugar, so enjoy in moderation.
Can I add protein powder to the recipe?
Yes, adding 1/4 cup protein powder can boost protein, but may slightly alter texture.
Can I make these bars nut-free?
Yes, simply omit nuts or use seed alternatives if desired.
How do I prevent the raisins from sinking to the bottom?
Toss raisins in a little flour before folding them into the batter to help them stay evenly distributed.
Can I make these bars ahead of time?
Yes, they store well and taste great even after a day or two.
Conclusion
Oatmeal Raisin Cookie Bars offer a deliciously chewy, warmly spiced treat that’s perfect for snacking, breakfast, or dessert. Easy to make and full of wholesome ingredients, these bars capture the classic cookie flavors in a convenient form that’s easy to share and enjoy anytime. Whether you stick to the classic recipe or customize with nuts and chocolate, they’re sure to become a favorite!
Oatmeal Raisin Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oatmeal Raisin Cookie Bars capture the chewy, comforting flavors of classic oatmeal raisin cookies in an easy-to-slice bar form. Packed with hearty oats, sweet raisins, and warm cinnamon and nutmeg spices, these bars are perfect for breakfast, snacks, or dessert. They stay soft and moist for days and are ideal for sharing at gatherings or packing in lunchboxes.
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
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Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
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Make Batter: Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
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Combine Dry Ingredients: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Gradually add to wet ingredients and mix until just combined. Fold in oats and raisins.
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Bake Bars: Spread batter evenly in pan. Bake 30-35 minutes, until edges are golden and toothpick inserted in center comes out clean.
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Cool and Slice: Cool completely in pan on a wire rack before slicing into squares.
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Serve: Enjoy as a snack, breakfast, or dessert.
Notes
Add 1/2 cup chopped walnuts or pecans for extra crunch.Substitute or add 1 cup chocolate chips for a sweeter twist.Use dried cranberries instead of raisins for tartness.Make gluten-free by using gluten-free flour and certified oats.Vegan version possible with dairy-free butter and flax eggs.Toss raisins in flour before mixing to prevent sinking.
