Oatmeal Cookie Bars

Oatmeal Cookie Bars are the perfect marriage of comfort and convenience, transforming the beloved flavors of traditional oatmeal cookies into an irresistible handheld treat. The combination of chewy oats, plump raisins, rich chocolate chips, and crunchy walnuts creates a satisfying texture that keeps you coming back for more. After years of baking these bars for school bake sales and family gatherings, I've perfected the balance of ingredients to create that ideal chewy-yet-soft consistency.

My journey with these oatmeal cookie bars began during a rainy afternoon when my daughter begged for cookies but I was short on time. This pan version turned out to be such a hit that it's now our most-requested school event contribution.

Essential Ingredients

• Butter: Use unsalted butter at true room temperature - it should indent easily when pressed but still hold its shape. This ensures proper incorporation with the sugars and creates that perfect chewy texture
• Old-Fashioned Oats: Never substitute quick oats here - old-fashioned oats provide that hearty, chewy texture that makes these bars special. They also help maintain moisture, keeping the bars fresh longer
• Light Brown Sugar: The molasses content in brown sugar is crucial for achieving that perfect chewy texture and caramel undertone. Always pack it firmly when measuring
• Eggs: Large eggs at room temperature blend more evenly and help create a better structure. I've found that setting them in warm water for 10 minutes does the trick
• Vanilla Extract: Pure vanilla extract adds depth and warmth. This is one ingredient where quality really matters
• Chocolate Chips: Semi-sweet provides the perfect balance, but dark chocolate chips can add a sophisticated touch
• Raisins: Look for plump, moist raisins. Soaking them in warm water for 10 minutes before using can make them extra juicy
• Walnuts: Toasting them lightly before adding to the batter enhances their nutty flavor significantly

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Detailed Instructions

Preparation:

Position your oven rack in the center and preheat to 350°F. Line your 9×13-inch pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease any exposed pan edges.

Mixing the Dough:

In your stand mixer bowl, combine room temperature butter with both sugars. Beat for 3-4 minutes until light and fluffy. Add eggs one at a time, beating for a minute after each addition. Scrape down the bowl, then mix in vanilla extract until smooth.

Dry Ingredients:

In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Gradually add this mixture to the wet ingredients, mixing on low speed until no dry streaks remain.

Final Mix:

Fold in oats, chocolate chips, pre-soaked raisins (drained), and toasted walnuts using a spatula. The dough will be thick.

Baking:

Transfer the dough to the prepared pan, pressing evenly with damp hands. Bake for 25-30 minutes until the center is set but slightly underbaked. Cool completely before cutting.

When I discovered that pre-soaking the raisins made such a difference in the final texture, it became my secret weapon. My kids particularly love helping press the dough into the pan - though I've learned to keep a close eye on the chocolate chip bag during this step!

The Beauty of Bar Cookies

These bars epitomize the perfect balance between chewy edges and soft centers. Unlike drop cookies, the bar format creates a more even moisture distribution, resulting in consistent texture throughout. The parchment paper sling method makes removal and cutting absolutely foolproof.

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After years of baking these oatmeal cookie bars, I've found they're not just a dessert - they're a reliable friend in the kitchen. Whether you're a novice baker or an experienced one, these bars deliver consistent, delicious results that make any occasion a little sweeter.

Frequently Asked Questions

→ How long do these cookie bars take to make?

Total time is 35 minutes - 10 minutes prep and 25 minutes baking time.

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

Yes, quick oats will work, though the texture will be slightly different from using old-fashioned oats.

→ How should I store these cookie bars?

Store in an airtight container in the refrigerator for 4-5 days, or freeze for 2-3 months.

→ How do I know when the bars are done baking?

The edges should be golden-brown and firm. The middle can look slightly underdone as it will continue cooking while cooling.

→ Why should I let the bars cool completely before cutting?

Cooling allows the bars to firm up, preventing them from crumbling when cut.