There’s something incredibly comforting about a classic oatmeal raisin cookie. The chewiness, the warmth of cinnamon, the sweet burst of raisins – it just hits all the right nostalgic notes. But let’s be honest, scooping out individual cookies can be a bit of a production. That’s why Oatmeal Raisin Cookie Bars are my absolute favorite way to get all that classic flavor with a fraction of the effort. These bars are soft, delightfully chewy, and perfect for sharing (or not!). They’re a fantastic bake for potlucks, lunchboxes, or simply a cozy afternoon treat.

Why I Love This Recipe

I’m a big fan of efficiency in the kitchen, and these oatmeal raisin cookie bars deliver big time. What I love most about this recipe is how effortlessly it comes together. No individual scooping, no multiple batches in and out of the oven – just press, bake, and slice! The result is a uniformly perfect bar that’s chewy in the middle and slightly crisp on the edges, loaded with tender oats and juicy raisins. They’re also incredibly adaptable, making them a go-to for any occasion. It’s all the familiar goodness of an oatmeal raisin cookie, but in a much more convenient, grab-and-go format.

List of Ingredients

To make these delightful Oatmeal Raisin Cookie Bars, you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

Swaps and Notes

• Butter: Make sure your butter is truly softened to room temperature for the best creaming results. This is key for a tender bar.
• Sugars: The combination of brown and granulated sugar gives these bars their perfect chewiness and depth of flavor. Don’t swap them out.
• Oats: Old-fashioned rolled oats are essential here, providing the best texture. Quick oats will make the bars too dense, and steel-cut oats won’t work at all.
• Raisins: If you’re not a fan of raisins, you can easily swap them for an equal amount of chocolate chips (milk, semi-sweet, or white chocolate), dried cranberries, or a mix of nuts like chopped walnuts or pecans.
• Spices: While cinnamon is classic, a pinch of nutmeg or a dash of allspice can add another layer of warmth.
• Add-ins: Feel free to get creative! A sprinkle of shredded coconut or a handful of mini chocolate chips would also be delicious additions.

List of Steps for the Recipes

1. Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal later.
2. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Stir in Oats and Raisins: With the mixer on low, or by hand with a sturdy spoon, stir in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
7. Press into Pan: Press the cookie dough evenly into the prepared 9×13-inch baking pan. You might find it easiest to use lightly greased hands or the back of a spoon to get an even layer.
8. Bake: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center may still look slightly soft, but it will set as it cools.
9. Cool & Slice: Remove the pan from the oven and let the cookie bars cool completely in the pan on a wire rack before slicing into squares. This is crucial for them to hold their shape and achieve the perfect chewy texture.

Tips for Success

• Don’t Overbake: This is the most important tip for chewy cookie bars! They should look slightly underdone in the very center when you pull them out. They will continue to cook and set as they cool.
• Proper Cooling: Resist the urge to slice them warm! Cooling completely allows the bars to firm up and prevents them from crumbling.
• Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can lead to too much flour and dry bars.
• Parchment Paper: Using parchment paper makes lifting the entire slab of cooled bars out of the pan incredibly easy for clean slicing.

Serving Suggestions and Pairings

These Oatmeal Raisin Cookie Bars are fantastic on their own, but they’re even better with:

• A tall glass of cold milk.
• A scoop of vanilla ice cream for a warm, comforting dessert.
• A dollop of whipped cream and a sprinkle of extra cinnamon.
• A warm mug of coffee or tea for a cozy afternoon snack.

Storage and Leftover Tips

Store leftover Oatmeal Raisin Cookie Bars in an airtight container at room temperature for up to 3-4 days. They tend to get even chewier the next day! You can also freeze them for longer storage. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before enjoying.

More Recipes You Will Love

If you’re a fan of easy, comforting baked goods, you’re in the right place! Check out these other irresistible recipes:

• For another classic with a twist, you’ll love my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• If brownies are your jam, you have to try The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot).
• Craving raw cookie dough? My This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings is perfectly safe and delicious.
• For a true blast from the past that requires no baking, check out These Old School No-Bake Cookies Never Fail Me (And I’ve Made Them 100 Times).
• And if you have overripe bananas, turn them into something spectacular with This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.

Final Thoughts

These Oatmeal Raisin Cookie Bars are more than just a dessert; they’re a little slice of comforting nostalgia, made incredibly easy. They’re perfect for feeding a crowd, bringing to a gathering, or simply enjoying with your family. I promise, once you make them in bar form, you might never go back to individual cookies again! Give this recipe a try, and let me know in the comments how they turned out. I love hearing your feedback! And for more delicious recipes, be sure to follow ChefManiac.com!