Oatmeal-Raisin Bars Recipe (With Video and Step Images)

Prep Time:

10 mins

Total Time:

35 mins

Yield:

16

These chewy, sweet oatmeal-raisin bars are one of the easiest treats to make. No need to get out your mixer, no special equipment or ingredients are needed. Just one bowl, a spatula (or wooden spoon if you prefer), and a whisk. We also recommend an offset spatula to spread the batter in the baking pan, but that’s an optional extra. It takes just 10 minutes to mix the ingredients and get them into the oven.

Truly the hardest part of making these favorite bar cookies is waiting for them to cool so you can cut them into bars and enjoy one—or two. They travel well, so are great to pack for lunches, take for picnics, or transport to a bake sale.

Why Bar Cookies Are Easier to Make Than Cookies

Sometimes known simply as bars, bar cookies are a quicker and easier cousin of the classic cookie. Instead of rolling, cutting out, or otherwise forming individual cookies, when you make bar cookies it’s a one-and-done deal. The bars bake in a pan, and once they have cooled, you cut them into squares or bars. So there is no need to worry that you haven't portioned them evenly, resulting in some cookies that will brown too much in the time it takes to get others to bake through. There is also no fear that your cookies will melt into one another in a blob-like mess, and there is no need to transfer hot cookies one by one to a cooling rack.

As you are simply spreading the batter into the baking pan, bar cookies are quicker to make. Also, bar cookies are easy to store because they are square or rectangular

Directions

Rachel Marek

Preheat oven and prep pan:

Preheat oven to 350°F. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Rachel Marek
Mix butter, sugars, egg, salt, and cinnamon:

In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth.

Rachel Marek
Add dry ingredients and raisins:

Add flour, oats, and raisins; fold in just until combined.

Rachel Marek
Spread batter in pan and bake:

Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan.

Rachel Marek
Cut into squares:

Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Rachel Marek

Storing Oatmeal-Raisin Bars

To store the bars, make sure they are completely cooked before transferring to an airtight container. Keep them at room temperature for up to 3 days.

How to Cut Even Bars

Follow the recipe and remove the bars from the baking pan to finish cooling and cut them.
Make sure the oatmeal raisin bars are completely cool before you cut them.
Use a sharp chef’s knife to cut the bars.
If you find it difficult to cut straight lines, the long chef’s knife should help. Additionally you can use a ruler or other straight edge to guide your cuts and to measure to make sure you cut evenly sized bars.
Press the knife's blade firmly into the cookie and drag it back in a single motion. Avoid sawing, that is moving the blade back and forth, as this creates jagged edges.

To cut 16 oatmeal-raisin bars:

Make one cut to halve the square.
Rotate the pan and make one perpendicular cut to create 4 even squares
Make 2 more cuts, evenly on either side of the central cut to create 8 pieces.
Rotate the pan and repeat the 2 cuts to create 16 squares.

Frequently Asked Questions

Can you swap the raisins for other dried fruit in these bars?

Yes, you can swap the raisins for the same amount of golden raisins. The golden raisins will not provide such a good color contrast in the filling but will bring a similar level of sweetness and moisture to the bars. Other possible dried fruits to use would be the same measurement of chopped dried apricots or dried cherries.
Can you use quick-cook or instant oats in this recipe?

No, quick cook or instant oats will dissolve into the batter and the bars will lack their delicious chewy texture.
Why do you line the baking pan with parchment paper?

The baking pan is lined with parchment paper for two reasons. One is to prevent the bars from sticking to the pan; it is more effective than simply greasing the pan. The other is to make it easy to lift the block of baked bar cookies out of the pan to finish cooling as it is much better to cool and cut them out of the pan.