Introduction

Oatmeal Raisin Cookie Bars are a delightful twist on a classic favorite. Combining the chewy texture of oats with the natural sweetness of plump raisins, these bars offer a comforting treat that’s quick to bake and easy to share. Perfect for snacks, dessert, or gifting, they’re sure to become a staple in your kitchen.

The image shows a close-up of thick, square blondies with a rough crumbly texture, each about two layers thick. The bottom layer is a dense, golden-brown baked base that looks moist and slightly chewy. The top layer is a light golden crust with a few visible oats scattered on the surface and whole raisins embedded deep inside, creating dark, glossy spots that contrast with the golden color. The blondies are resting on a shiny metal wire rack against a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups old-fashioned rolled oats
1 ½ cups raisins (soaked in warm water and drained for extra plumpness)
Optional: ½ cup chopped walnuts or pecans for added crunch

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Stir in the oats, raisins, and nuts if using, until evenly distributed throughout the dough.
Step 6: Spread the dough evenly into the prepared baking dish. Bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs.
Step 7: Let the bars cool in the pan for 15–20 minutes, then lift them out using the parchment paper. Cool completely on a wire rack before cutting into squares.

Tips & Variations

For extra plump raisins, soak them in warm water for 10 minutes before draining and adding to the dough.
Replace half the raisins with semi-sweet chocolate chips for a chocolatey twist.
Omit nuts for a nut-free version suitable for allergy-sensitive eaters.
Add ¼ teaspoon nutmeg or a pinch of cloves for a warmer, spiced flavor.
Use dried cranberries or a mix of raisins and golden raisins for a colorful change.
For a healthier option, swap half the butter for unsweetened applesauce and use whole wheat flour.

Storage

Store the bars in an airtight container at room temperature for up to 5 days to keep their chewy texture. For longer storage, wrap individual bars in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds before serving.

How to Serve

The image shows close-up pieces of a dense, moist-looking square cake, with a golden-brown top layer sprinkled with a few whole oats and dark raisins slightly sunken into the surface. The cake has two main layers: a crusty bottom edge with a deep brown color and a thicker middle layer with a soft, crumbly texture in a light golden hue mixed with raisins inside. The squares are resting on a metal wire rack set on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Old-fashioned rolled oats provide a chewier texture and hold up better in bars. Quick oats can be used but may result in a softer, less textured bar.

How do I know when the bars are done baking?

The bars are ready when the top is golden brown and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Baking times can vary, so start checking at 25 minutes.