Name: Oatmeal Raisin Cookie Bars Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 1 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 cups old-fashioned rolled oats; 1 cup raisins

There’s something cozy and nostalgic about the warm scent of oats, cinnamon, and raisins wafting through the kitchen. These Oatmeal Raisin Cookie Bars are exactly that: a bite of homey comfort baked into a chewy, soft, golden bar. I first whipped these up on a rainy afternoon when I was craving something sweet but hearty, and since then, they’ve become a staple treat I make when friends come over—or when I just need a moment of joy with my coffee.

What I love most about this recipe is its simplicity. The ingredients are basic pantry staples, but the flavor payoff is huge. These bars combine the chewy texture of classic oatmeal cookies with the ease of a bar recipe—no need to scoop dough or chill anything in advance. They’re sweet, slightly spiced, and packed with juicy raisins in every bite.

Why You’ll Love This Oatmeal Raisin Cookie Bars Recipe

Quick and Easy: No mixer required, no dough chilling—just mix, bake, and slice.
One Bowl Wonder: Less cleanup, more cookie joy.
Perfectly Chewy: Moist on the inside, crisp edges, just like your favorite cookie.
Make-Ahead Friendly: These bars stay fresh for days and freeze beautifully.
Customizable: Add nuts, chocolate chips, or a drizzle of icing if you like to make it your own.

What Kind of Oats Should I Use for Oatmeal Raisin Cookie Bars?

When it comes to these cookie bars, I always reach for old-fashioned rolled oats. They give the bars that hearty texture and a bit of chew without turning mushy. Quick oats can be used in a pinch, but they tend to soften too much and result in a less defined bite. Steel-cut oats are too tough and won’t cook properly in this kind of batter, so definitely steer clear of those.

If you want an even chewier texture, a 50/50 blend of rolled oats and quick oats can work well, but I personally find sticking to rolled oats yields the most satisfying results.

Options for Substitutions

This recipe is delightfully forgiving, which makes it ideal for tailoring to your pantry or dietary needs. Here are some substitution ideas:

Raisins: Swap with dried cranberries, chopped dates, dried cherries, or even mini chocolate chips for a twist.
Butter: Use melted coconut oil or a vegan butter substitute if you’re dairy-free.
Flour: All-purpose flour works best, but you can use a 1:1 gluten-free blend if needed.
Brown Sugar: Substitute with coconut sugar or a mix of white sugar and a tablespoon of molasses for that deep flavor.
Egg: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

These substitutions don’t change the heart of the recipe, but they allow for creativity and flexibility depending on what you’ve got on hand.

Ingredients for This Oatmeal Raisin Cookie Bars Recipe

Each ingredient in this recipe plays a specific role in delivering the perfect chewy, golden bars with just the right amount of sweetness and spice.

Old-Fashioned Rolled Oats: These give the bars their signature chewy texture and a nutty, wholesome base.
All-Purpose Flour: Helps bind the bars and gives them structure without making them too dense.
Brown Sugar: Adds rich, molasses-like sweetness and moisture, which keeps the bars soft.
Unsalted Butter: Provides fat for tenderness and adds a buttery flavor throughout.
Egg: Acts as a binder and gives the bars stability while helping with that chewy bite.
Vanilla Extract: Enhances the overall flavor with warm, aromatic notes.
Ground Cinnamon: Adds a cozy, spiced undertone that pairs beautifully with the raisins.
Baking Soda: Ensures the bars rise slightly and don’t turn out too flat or dense.
Salt: Balances the sweetness and boosts the depth of flavor.
Raisins: The star mix-in—juicy, sweet, and bursting with nostalgic oatmeal cookie vibes.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or non-stick spray. This ensures easy removal and clean edges when cutting the bars later.

Step 2: Melt the Butter

In a large microwave-safe bowl or over the stovetop, melt your unsalted butter until completely liquid. Let it cool slightly—this prevents the egg from scrambling when added.

Step 3: Mix Wet Ingredients

To the melted butter, add brown sugar, egg, and vanilla extract. Whisk them together until smooth and glossy. This mixture should look thick and shiny once fully combined.

Step 4: Add the Dry Ingredients

Stir in the flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix, or the bars can turn tough. You should have a thick dough-like batter at this stage.

Step 5: Fold in the Oats and Raisins

Using a spatula, fold in the rolled oats and raisins until evenly distributed. The batter will be hearty and thick, and you’ll see raisins peeking throughout.

Step 6: Press Into Pan

Transfer the batter to your prepared pan. Press it down evenly with the back of a spoon or your fingers. Make sure the surface is flat to ensure even baking.

Step 7: Bake

Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool and Slice

Let the bars cool in the pan for at least 20 minutes before lifting them out. Slice into squares or rectangles once cooled—this helps them hold their shape and not crumble.

How Long to Cook the Oatmeal Raisin Cookie Bars

These cookie bars should be baked at 350°F (175°C) for 25 to 30 minutes. You’ll know they’re done when the edges turn golden and slightly crisp, and the center sets with a light golden top. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

If you prefer a gooier texture, lean toward the 25-minute mark. For firmer, sliceable bars, aim for 30 minutes. Keep in mind that the bars will continue to firm up as they cool, so don’t overbake them thinking they need to be fully set in the oven.

Tips for Perfect Oatmeal Raisin Cookie Bars

Use Room Temperature Egg: This helps your wet and dry ingredients bind more evenly, ensuring smooth texture.
Don’t Overmix: Stir just until the flour disappears to keep the bars tender, not tough.
Soak Your Raisins (Optional): If your raisins are dry, soak them in warm water for 5–10 minutes, then pat dry before adding. It’ll make them plumper and juicier.
Line the Pan with Parchment: For easier removal and cleaner cuts.
Cool Before Slicing: Resist cutting while warm. Let them set or they may crumble.
Add Mix-Ins if You Like: Chopped walnuts or a sprinkle of sea salt on top before baking can add a gourmet twist.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like this, a few common missteps can trip you up. Here’s what to avoid to ensure your Oatmeal Raisin Cookie Bars come out perfect every time:

Overbaking: The biggest mistake. The bars continue to cook slightly after being removed from the oven, so pull them when the center is just set.
Using the Wrong Oats: Avoid steel-cut oats—they won’t soften properly. Stick to old-fashioned rolled oats for best texture.
Skipping the Cooling Time: If you cut into the bars too soon, they may fall apart or crumble. Let them cool and set properly.
Uneven Layer in the Pan: Spread the batter evenly, or you’ll end up with overbaked edges and an undercooked center.
Adding Too Many Raisins or Extras: Overloading with mix-ins can throw off the balance and make the bars fall apart.

What to Serve With Oatmeal Raisin Cookie Bars?

These bars are delicious on their own, but they pair beautifully with a variety of sides or additions for a full treat experience.

Hot Coffee or Latte

The chewy sweetness of the bars complements the bold, slightly bitter notes of coffee.

Cold Glass of Milk

A classic combo—milk balances the richness and adds a creamy contrast.

Scoop of Vanilla Ice Cream

Warm up a bar and top it with ice cream for an easy dessert upgrade.

Apple Slices with Peanut Butter

A light, crunchy snack to go alongside the soft chew of the bars.

Chai Tea or Spiced Herbal Tea

The cinnamon in the bars matches beautifully with the spices in chai.

Mild Cheese like Brie or Cream Cheese

A spread of something creamy can be a surprising but delightful twist.

Drizzle of Honey or Maple Syrup

For an extra indulgent bite, a little drizzle of syrup can turn these into a plated dessert.

Storage Instructions

These Oatmeal Raisin Cookie Bars store beautifully, making them ideal for make-ahead treats or casual snacking throughout the week.

Room Temperature: Keep the bars in an airtight container for up to 4 days. Make sure they’re completely cool before sealing to avoid condensation.
Refrigerator: If you like a firmer bite or live in a warmer climate, you can refrigerate them. They’ll last up to a week in a sealed container.
Freezer: These bars freeze very well. Wrap individual squares in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. To thaw, just let them sit at room temperature for 30–60 minutes or pop in the microwave for 10–15 seconds.

Whether you’re saving them for later or stashing a few for future cravings, they hold up deliciously.

Estimated Nutrition

Here’s an approximate nutritional breakdown per bar, assuming you cut the batch into 12 squares:

Calories: 210
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 30g
Sugar: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg
Sodium: 90mg

These values will vary slightly depending on your exact ingredients and portion sizes, but this gives a good general overview.

Frequently Asked Questions

What kind of oats are best for this recipe?

Old-fashioned rolled oats are ideal. They give the bars a chewy texture without turning too soft or mushy during baking.

Can I make these cookie bars gluten-free?

Yes, simply swap the all-purpose flour for a 1:1 gluten-free flour blend, and ensure your oats are certified gluten-free.

How do I prevent the bars from falling apart?

Be sure not to overbake them, and let them cool completely before slicing. This helps them firm up and hold their shape.

Can I use other dried fruits instead of raisins?

Absolutely. Dried cranberries, chopped dates, or dried cherries work great and add a fun twist.

Is it okay to double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. The baking time may need to be increased by 5–10 minutes—watch the center for doneness.

What can I add to make these more decadent?

Try chocolate chips, chopped walnuts, or a drizzle of cream cheese icing for extra indulgence.

How do I make them vegan?

Use melted coconut oil instead of butter and a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg.

Do I need to soak the raisins first?

Not required, but if your raisins are particularly dry, soaking them in warm water for 10 minutes will plump them up and make them juicier.

Conclusion

Oatmeal Raisin Cookie Bars are one of those timeless treats that check every box—comforting, chewy, sweet, and easy to whip up. Whether you’re baking for a crowd or just for yourself, this recipe brings the goodness of classic oatmeal cookies into a no-fuss bar form. With simple ingredients and endless customization options, it’s the kind of go-to dessert you’ll return to again and again.