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Oatmeal Raisin Cookie Bars 

Oatmeal Raisin Cookie Bars

These Oatmeal Raisin Cookie Bars are a cozy, nostalgic treat with the chewy goodness of oatmeal cookies no scooping required! Soft, buttery, and spiced with cinnamon, they’re packed with sweet raisins and slice perfectly for sharing. Easy to make in one bowl and one pan, they’re freezer-friendly, adaptable with different mix-ins, and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 Bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 1/4 cups old-fashioned rolled oats
  • 1 cup raisins
  • Optional: 1/4 cup chopped walnuts or pecans

Equipment

  • 8x8-inch or 9x9-inch baking pan
  • Parchment paper (optional, but recommended)
  • Large mixing bowl
  • Hand mixer or stand mixer (or whisk + wooden spoon)
  • Measuring cups and spoons
  • Rubber spatula
  • Sharp knife for slicing

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  3. Add eggs and vanilla extract, and beat until fully combined.
  4. Stir in the flour, baking soda, cinnamon, and salt until just combined.
  5. Fold in the oats and raisins (plus nuts if using).
  6. Spread the dough evenly into the prepared pan and smooth the top.
  7. Bake for 22–28 minutes, or until the edges are golden and the center is just set.
  8. Let cool completely in the pan before lifting out and slicing into bars.

Notes

  • For extra chewy bars, don’t overbake.
  • Soak raisins in warm water for 10 minutes if they seem dry.
  • Bars can be stored at room temperature for 4–5 days or frozen for up to 3 months.
  • You can double the recipe and bake in a 9x13-inch pan—just increase baking time slightly.