Oatmeal Raisin Cookie Bars
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Hand or stand mixer
- Measuring Cups and Spoons
- 9x13-inch baking pan
- Parchment paper
- Spatula
Ingredients
Dry Ingredients:
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened
- ¾ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins:
- 1 cup raisins
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
Prepare the Dry Ingredients
- In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add Egg and Vanilla
- Beat in the egg and vanilla extract, mixing until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in Raisins
- Gently fold in the raisins (and any optional add-ins like nuts or chocolate chips).
Spread the Dough
- Spread the dough evenly into the prepared baking pan, using a spatula to smooth the top.
Bake
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice
- Allow the cookie bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift them out. Slice into 12 even bars.
Notes
Tips for Best Results
- Soak raisins in warm water for 10 minutes before adding to make them extra plump and juicy.
- For chewier bars, chill the dough in the refrigerator for 20-30 minutes before baking.