Oatmeal Raisin Cookie Bars – Soft, Chewy & Delicious

If you love the warm, homey flavors of classic oatmeal raisin cookies but want something even easier to bake and share, these Oatmeal Raisin Cookie Bars are for you. Imagine the soft chewiness of oatmeal cookies, the sweetness of plump raisins, and the subtle spice of cinnamon — all baked into thick, golden bars that slice perfectly. These bars are ideal for lunch boxes, potlucks, or cozy afternoons with coffee. I made these once using golden raisins instead of regular ones, and the flavor was slightly fruitier and more caramel-like — absolutely delicious.

Why You’ll Love This Recipe

These cookie bars deliver all the nostalgia of homemade oatmeal cookies but with a simpler baking process. There’s no need to scoop individual cookies — just spread the dough in a pan and bake. The bars are soft in the center, slightly crisp on the edges, and full of that comforting oatmeal flavor we all adore. Perfect for meal prep, gifting, or an afternoon treat.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter
Use unsalted butter to control saltiness. It gives the bars a rich, buttery flavor and contributes to that perfect chewy texture. Make sure it’s softened so it blends smoothly with the sugar.

Brown Sugar
Brown sugar adds a deeper, caramelized sweetness compared to white sugar, while also keeping the bars moist and soft. I prefer dark brown sugar for a stronger molasses note.

Granulated Sugar
A bit of granulated sugar balances the flavor and adds a slight crispness to the edges.

Eggs
Eggs help bind everything together and add richness, keeping the cookie bars tender and satisfying.

Vanilla Extract
A touch of vanilla extract enhances the sweetness and brings a warm aroma that complements the oats and cinnamon.

All-Purpose Flour
All-purpose flour gives the bars their structure while allowing the oats to shine.

Old-Fashioned Oats
Old-fashioned rolled oats are essential for that hearty, chewy texture. Avoid quick oats, as they can make the bars too soft.

Baking Soda
A bit of baking soda helps the dough rise slightly, preventing it from being too dense.

Cinnamon
Ground cinnamon adds warmth and depth, pairing beautifully with the raisins.

Salt
A pinch of salt balances the sweetness and brings out the nutty oat flavor.

Raisins
Use raisins for natural sweetness and a chewy contrast to the oat base. You can also try golden raisins or even dried cranberries for a twist.

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, mixing until smooth.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
4. Add oats and raisins: Fold in the oats and raisins until evenly distributed. The dough will be thick and slightly sticky.
5. Spread and bake: Press the dough evenly into the prepared pan. Bake for 25–30 minutes, until golden brown and the center is set.
6. Cool and slice: Let the bars cool completely before slicing. This helps them firm up and hold their shape.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Parchment paper
• Cooling rack

Servings and timing

This recipe makes about 16 bars.
Preparation time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour

Storage/reheating

Store these cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To enjoy them warm, microwave for 10–15 seconds — they’ll taste freshly baked again.

Variations and Customizations

Nutty Crunch – Add chopped walnuts or pecans to the batter for extra texture and flavor.

Chocolate Chip Mix-Up – Replace half the raisins with chocolate chips for a rich twist on a classic favorite.

Coconut Lover’s Delight – Stir in shredded coconut for a subtle tropical flavor that pairs beautifully with oats.

Maple Twist – Substitute part of the brown sugar with maple syrup for a deeper sweetness and a hint of caramel flavor.

Cranberry Spice Bars – Swap raisins for dried cranberries and add a pinch of nutmeg for a festive touch.

Peanut Butter Oat Bars – Mix in two tablespoons of creamy peanut butter to the dough for a nutty, indulgent flavor.

Gluten-Free Version – Use gluten-free all-purpose flour and certified gluten-free oats for a celiac-friendly treat.

FAQs

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

Quick oats can be used, but the bars will be softer and less chewy.

Do I have to soak the raisins first?

Soaking raisins in warm water for 10 minutes makes them plumper, but it’s optional.

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but margarine works in a pinch.

How do I know when the bars are done?

They should be golden brown around the edges and slightly soft in the center.

Can I use white sugar only?

You can, but the flavor won’t be as rich or caramel-like.

Can I double the recipe?

Yes, just bake it in two pans or a larger sheet pan.

Are these bars freezer-friendly?

Yes, wrap them tightly in plastic wrap and freeze for up to two months.

Can I add nuts and chocolate together?

Absolutely — it adds a lovely mix of crunch and sweetness.

What’s the best way to cut clean slices?

Let the bars cool completely, then use a sharp knife to cut cleanly.

Can I make these vegan?

Yes, use vegan butter and flax eggs instead of regular eggs.

Conclusion

These Oatmeal Raisin Cookie Bars are the ultimate comfort dessert — soft, chewy, and full of nostalgic flavor. They’re simple to make, endlessly customizable, and perfect for sharing (or not!). Whether you enjoy them as an afternoon snack, a dessert after dinner, or a sweet addition to your lunchbox, they’ll quickly become a household favorite. Once you bake them, you’ll see why this recipe belongs in your regular rotation.

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