Description
These iced oatmeal cookie bars are perfectly moist, chewy, and warmly spiced with cinnamon and molasses. They are topped with a sweet vanilla glaze that complements the hearty oats and buttery base. Easy to prepare in one pan, these bars make a delightful treat any time of the day, perfect for sharing or enjoying with a cup of tea or coffee.
Ingredients
Cookie Bars
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (95 g) old fashioned oats
- 1 cup plus 2 tablespoons (140 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses (or honey)
Vanilla Icing
- 1/2 cup (60 g) powdered sugar, sifted
- 1 to 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8 x 8 inch baking pan with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Prepare Butter and Oats: Melt the butter and let it cool slightly for about 10 minutes. Meanwhile, pulse the oats lightly in a food processor until they are broken into smaller pieces but not ground into flour.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: Add the granulated sugar and brown sugar to the melted butter. Mix on low speed or whisk for about one minute until the mixture resembles wet sand.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and molasses (or honey) into the butter and sugar mixture, mixing well to combine.
- Combine Mixtures: Fold the dry ingredients into the wet ingredients gently using a spatula or wooden spoon. Mix just until the flour mixture is incorporated; be careful not to overmix.
- Bake the Bars: Spread the dough evenly into the prepared baking pan and bake for 20 to 24 minutes, or until the edges are set and the top turns a rich, golden brown. Avoid overbaking to maintain softness.
- Cool: Remove from oven and place the baking pan on a wire rack to cool for 1 to 2 hours until the bars reach room temperature and are cool to the touch.
- Make Vanilla Icing: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a thick yet smooth glaze. Add powdered sugar tablespoon by tablespoon if the icing is too thin.
- Glaze and Serve: Spoon and spread the vanilla icing over the cooled bars, allowing some cookie surface to peek through. Let the icing set before slicing into squares and serving.
Notes
- Store the bars tightly covered at room temperature for up to 4 days to keep them moist.
- For longer storage, freeze the bars without icing after they have cooled completely. Freeze for up to 3 months and defrost at room temperature before adding the icing and serving.
- Do not overbake the bars to maintain their chewy texture.
- Pulse oats gently to maintain some texture for better chewiness.
