Description
These Oatmeal Cookie Bars combine the wholesome goodness of rolled oats with a blend of warm cinnamon and sweet brown sugar, baked to golden perfection. Easy to make and customizable with raisins or chocolate chips, these bars are the perfect snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup brown sugar
- 1/4 cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- 1/4 cup raisins or chocolate chips
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) and greasing your baking pan thoroughly to ensure the bars don’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, combine rolled oats, flour, baking soda, salt, and cinnamon, mixing them evenly to distribute the flavors.
- Prepare Wet Ingredients: In a separate bowl, whisk together brown sugar, melted butter (or coconut oil), egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Slowly stir the wet ingredients into the dry ingredients, mixing well until everything is fully incorporated into a sticky dough-like consistency.
- Add Optional Ingredients: Gently fold in raisins or chocolate chips if you choose to include them, ensuring even distribution throughout the mixture.
- Fill the Pan: Pour the mixture into your prepared baking pan, pressing it down evenly with the back of a spoon or your hand to create a uniform layer for consistent baking.
- Bake: Place the pan in the preheated oven and bake for 18-20 minutes or until the bars turn a lovely golden brown and feel firm to the touch, indicating they are done.
- Cool and Slice: Allow the bars to cool completely in the pan to set properly, then slice into squares and serve as a delightful treat.
Notes
- Substitute coconut oil for butter to make a dairy-free version.
- For extra texture, add chopped nuts such as walnuts or pecans.
- Store bars in an airtight container at room temperature for up to 5 days.
- For a chewier texture, slightly underbake by a minute or two.
- Use gluten-free oats and flour to make this recipe gluten-free.
