Oatmeal Raisin Cookie Bars 

There’s something about oatmeal raisin desserts that just feels like home. These Oatmeal Raisin Cookie Bars deliver all the comfort of your favorite cookie, just in bar form. They’re soft, chewy, buttery, and warmly spiced with cinnamon, with sweet raisins in every bite. Best of all? No scooping needed.

This is the kind of recipe you bake when you want something cozy and nostalgic. It comes together in one bowl, bakes up in a single pan, and slices into perfect bars for sharing. Whether you’re bringing them to a picnic, packing school lunches, or just craving a classic treat, these cookie bars check all the boxes.

They’re hearty without being heavy, sweet but not overly sugary, and just as delicious with your morning coffee as they are for dessert.

Why You’ll Love These Bars

• Soft and chewy like your favorite oatmeal cookie
• Loaded with raisins and warm cinnamon flavor
• Easy to slice and share, no scooping dough
• Great for potlucks, bake sales, and lunchboxes
• One-bowl, one-pan, no-fuss recipe
• Freezer-friendly and make-ahead approved
  

If you love the simplicity of a cookie bar and the heartiness of oatmeal, this recipe is the perfect combination.

Step-by-Step Instructions

1. Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper or lightly grease it.

Parchment helps you lift the bars out easily after baking. Leave a little overhang on the sides to make slicing even simpler.

2. Cream the Butter and Sugars

In a large bowl, beat together softened butter, brown sugar, and a bit of white sugar. This gives the bars their chewy texture and rich flavor. Brown sugar adds depth while the white sugar helps with structure.

Beat until the mixture is fluffy and well combined. Scrape down the bowl so everything’s evenly mixed.

3. Mix in the Eggs and Vanilla

Add the eggs and vanilla extract to the butter mixture. Stir until smooth and fully incorporated. The eggs help bind the dough and keep the bars tender.

This is also where the warm vanilla flavor starts to build. It pairs beautifully with the oats and cinnamon that come next.

4. Add the Dry Ingredients and Oats

In the same bowl, add flour, baking soda, cinnamon, and salt. Stir just until combined. Then fold in the rolled oats, as old-fashioned oats work best here for chewy texture.

The dough will be thick but still easy to spread. Don’t overmix once the flour goes in, just stir until you don’t see any more dry spots.

5. Fold in the Raisins

Toss in your raisins and fold them through the dough. If you like, you can soak the raisins in warm water for 10 minutes beforehand to plump them up. Just pat dry before mixing in.

Don’t love raisins? Swap in chocolate chips, chopped nuts, or dried cranberries instead.

6. Spread and Bake

Press the dough evenly into your prepared pan, smoothing the top with a spatula. Bake for 22–28 minutes, or until the edges are golden and the center is set but still soft.

The bars will continue to firm up as they cool, so don’t wait for them to get hard in the oven.

7. Cool and Slice

Let the bars cool in the pan for at least 20–30 minutes before slicing. For extra clean cuts, lift the whole thing out with parchment paper and use a sharp knife to cut into squares or rectangles.

Serve warm or at room temp. Either way, they’ll be soft, chewy, and full of oatmeal cookie flavor.

Tips for Success

• Use room temperature butter for easier creaming and smoother texture.
• Don’t skip parchment paper; it makes cleanup easy and keeps the bars from sticking.
• Soak your raisins if they’re a little dry. This makes them plumper and juicier.
• Don’t overmix the dough once you add the flour, as overmixing makes cookies tough.
• Underbake slightly. The bars will set as they cool, so look for golden edges and a soft middle.
• Let them cool before slicing to avoid crumbling.
• Experiment with spice by adding nutmeg or cloves for a deeper flavor blend.

Serving Suggestions

These bars are versatile and go beyond the dessert table. Here are a few easy ways to enjoy them:

• Pack in lunchboxes for a midday sweet treat
• Serve with coffee or tea for a cozy afternoon snack
• Top with vanilla ice cream and a drizzle of caramel for dessert
• Cut into mini squares and serve as part of a cookie platter or brunch spread
• Warm slightly and pair with fresh fruit for a comforting after-dinner option
  

They also make thoughtful homemade gifts. Wrap a few in parchment and tie with twine for a sweet surprise.

Variations to Try

Twist	What to Add or Swap
Chocolate Chip	Replace raisins with chocolate chips
Cranberry Walnut	Add dried cranberries + chopped walnuts
Cinnamon Swirl	Swirl cinnamon-sugar mix on top before baking
Coconut Oatmeal	Add sweetened shredded coconut
PB Raisin Bars	Mix in 1/4 cup peanut butter with butter

You can also drizzle them with glaze or dust with powdered sugar if you’re feeling extra.

Make-Ahead & Storage

These bars store beautifully. Once cooled, place them in an airtight container and they’ll stay soft for up to 4–5 days at room temperature.

For freezing: Slice the cooled bars, place parchment between layers, and store in a freezer bag or container for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds for a warm, gooey bite.

Freezing the dough: Press the raw dough into your baking pan, cover tightly with foil or wrap, and freeze. Bake straight from frozen with an extra 5–7 minutes added to the bake time.

Story: Grandma’s Go-To Bar Recipe

My grandma always had a pan of cookie bars waiting when we visited. Sometimes they were blondies, sometimes brownies, but when she made oatmeal raisin, the whole house smelled like cinnamon and butter.

I remember leaning on the counter while she sliced them, sneaking the chewy edges when she wasn’t looking. Now, I bake them for my own family, and they disappear just as fast.

There’s something about that soft texture and warm spice that turns a humble little bar into a bite of memory. These bars feel like a hug from the oven.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but with one note: quick oats will give you a softer, more uniform texture, while old-fashioned oats offer more chew and structure. If you want a classic oatmeal cookie texture, go with old-fashioned oats. If all you have is quick oats, they’ll still work beautifully. Just know the bars may be a bit more cake-like.

How do I keep the bars soft after baking?

Cool them fully and store in an airtight container. To keep them extra soft, place a slice of fresh bread inside the container, as it adds moisture to the air and prevents drying. Avoid refrigerating the bars unless your kitchen is very warm, since cold temps can dry out the texture.

Can I substitute raisins with something else?

Absolutely. These bars are incredibly flexible. Try chocolate chips, chopped dried cherries, dates, figs, butterscotch chips, or even white chocolate. You can also use a combo for a more complex flavor. Just keep the total mix-ins to about 1 to 1 1/4 cups.

Can I make this recipe gluten-free?

Yes. Use a 1:1 gluten-free flour blend and certified gluten-free oats. The texture may vary slightly depending on the flour blend, but the end result should still be soft and chewy. Letting the dough rest for 10 minutes before baking can help hydrate the gluten-free flour for better results.

Can I double this recipe for a crowd?

You sure can. Double all the ingredients and bake in a 9×13-inch pan. Add 5 to 10 extra minutes to the bake time. Start checking for doneness around the 28-minute mark, and look for golden edges and a center that looks set but still soft.

Do I need to soak the raisins?

Not required, but highly recommended if your raisins are a bit firm or dry. Soaking them in warm water (or even a bit of rum or apple juice!) for 10 minutes makes them plumper and softer. Just be sure to drain and pat them dry before folding into the dough.

Final Thought

These Oatmeal Raisin Cookie Bars are a cozy, low-effort treat that delivers big on flavor. Whether you bake them for a casual get-together or just because you’re craving something homemade and warm, they’ll never disappoint.

They’re simple enough for beginners, nostalgic enough for old souls, and endlessly adaptable for your pantry. Once you try them, they’ll earn a permanent spot in your recipe box.