Oatmeal Raisin Cookie Bars

• Prep Time: 15 minutes

• Bake Time: 25 minutes

• Cooling Time: 30 minutes

• Total Time: 1 hour 10 minutes

• Skill / Intensity Level: Easy (Beginner-friendly, low intensity)

• Yield: 16 square bars

• Method: One-bowl mixing & pan baking

Equipment Needed

• 8×8-inch metal baking pan (or glass baking dish)

• Parchment paper

• Large mixing bowl

• Heatproof spatula or wooden spoon

• Whisk

• Measuring cups and spoons

Ingredients

Dry Ingredients

• 1 ½ cups (135g) Old-Fashioned Rolled Oats (Do not substitute with instant oats, as rolled oats provide the classic chew)

• 1 cup (120g) All-Purpose Flour (Spoon and leveled)

• 1 teaspoon Ground Cinnamon

• ½ teaspoon Baking Soda

• ½ teaspoon Fine Sea Salt

Wet Ingredients

• ½ cup (115g) Unsalted Butter, melted and slightly cooled

• ½ cup (100g) Dark Brown Sugar, packed (Light brown sugar works as well)

• ¼ cup (50g) Granulated White Sugar

• 1 Large Egg, room temperature

• 1 ½ teaspoons Pure Vanilla Extract

• 1 tablespoon Honey or Molasses (Optional, for extra moisture and deep flavor)

Mix-Ins

• ¾ cup (115g) Seedless Raisins (Pro tip: Soak them in warm water for 10 minutes, then drain before adding so they stay plump during baking)

Step-by-Step Instructions

Prep Oven & Pan ➔ Mix Wet Ingredients ➔ Combine Dry Ingredients ➔ Fold Oats & Raisins ➔ Bake & Cool ➔ Slice

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 350°F (175°C) with a rack positioned in the center. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray. The overhang acts as a sling, making it effortless to lift the cooled bars out of the pan.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, packed brown sugar, and granulated white sugar until smooth and completely combined (about 1 minute). Add the room-temperature egg, pure vanilla extract, and honey or molasses. Whisk vigorously for another full minute until the mixture becomes pale, glossy, and slightly thickened.

Step 3: Mix in the Dry Base

Add the all-purpose flour, ground cinnamon, baking soda, and sea salt directly to the wet mixture. Switch to a rubber spatula or wooden spoon and gently fold until the flour is almost fully incorporated. Avoid overmixing to keep the bars soft and tender.

Step 4: Fold in Oats and Raisins

Pour in the old-fashioned rolled oats and drained raisins. Fold the dough together until everything is evenly distributed. The dough will be thick, sticky, and sturdy.

Step 5: Press into the Pan

Transfer the dough into your prepared 8×8-inch baking pan. Using your spatula or clean, slightly damp hands, spread the dough into an even layer, pushing it firmly into all four corners of the pan.

Step 6: Bake to Golden Perfection

Bake at 350°F (175°C) for 22 to 26 minutes.

• Intensity Check: Watch the surface around minute 20. The edges should turn golden brown and set, while the center should still look slightly soft and underbaked. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter. Do not overbake, as oats continue to absorb heat and set after removal from the oven.

Step 7: Cool, Slice, and Serve

Remove the pan from the oven and set it on a wire cooling rack. Allow the bars to cool completely in the pan for at least 30 minutes. Once cooled, use the parchment paper overhang to lift the slab onto a cutting board. Use a sharp chef’s knife to slice into a 4×4 grid, yield 16 square bars.

Pro Baker Tips for Success

1. Plump Your Raisins: Raisins draw moisture from cookie dough as it bakes. Soaking them in hot tap water for 10 minutes beforehand ensures your bars stay soft instead of becoming dry.

2. Measuring Flour Correctly: Avoid scooping flour directly with your measuring cup, which packs too much flour and leads to dry bars. Fluff the flour with a spoon, scoop it into the cup, and level it off with a flat knife.

3. Storage Instructions:

   • Room Temperature: Store in an airtight container for up to 5 days. Place a piece of bread inside the container to keep the bars extra soft.

   • Freezer: Wrap individual bars tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes before eating.

Nutritional Information

(Calculated per serving based on 1 bar out of 16 total servings)

• Calories: 165 kcal

• Total Fat: 6.5g

  • Saturated Fat: 3.8g

  • Trans Fat: 0.2g

• Cholesterol: 22mg

• Sodium: 115mg

• Total Carbohydrates: 25g

  • Dietary Fiber: 1.5g

  • Total Sugars: 14g

• Protein: 2.5g

• Calcium: 18mg

• Iron: 0.9mg

• Potassium: 95mg