I love how these Oatmeal Raisin Cookie Bars blend the chewy comfort of classic oatmeal raisin cookies into a thick, chewy blondie-style bar – perfect for sharing or packing in a lunchbox.

Why You’ll Love This Recipe

I find the bars easy to whip up in one bowl, and they stay soft and tender even after cooling. The oats provide hearty texture, the raisins bring natural sweetness, and the bar format is so much simpler than dropping individual cookies. Plus, they feel a bit more indulgent—like a blondie with a comforting twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
½ cup granulated sugar
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
1 teaspoon vanilla extract
1 large egg
½ cup melted and cooled butter
2 cups quick-cooking oats (not instant)
1½ cups raisins

Directions

Preheat oven to 350 °F. Line an 8×8‑inch pan with parchment paper.
In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, and nutmeg.
Make a well in the center and stir in vanilla, egg, and melted butter until smooth.
Fold in oats and raisins evenly.
Spread the dough into the pan, pressing it into an even layer.
Bake for 22–26 minutes, until bars are set and edges are golden. I make sure not to overbake to keep them moist in the center.
Cool completely in the pan on a wire rack before lifting out and slicing into bars.

Servings and timing

Makes about 20 bars
Prep time: 15 minutes
Bake time: 22–26 minutes
Total time: ~40 minutes

Variations

I like to stir in 1 cup chopped walnuts or pecans for crunch.
Sometimes I replace the raisins with dried cranberries or chocolate chips for a twist.
A pinch of cardamom or extra nutmeg gives the bars more warmth.
I use gluten‑free all‑purpose flour when making a GF version.
I often skip the frosting for a simpler, less-sweet bar.

Storage/reheating

I store these at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week. They also freeze well—wrapped individually and stored in a freezer-safe container for up to 3 months. I thaw them at room temperature. For a warm treat, I microwave a bar for 10–15 seconds.

FAQs

1. How can I make these dairy‑free?

I substitute butter with an equal amount of dairy-free spread and sometimes add a splash of non-dairy milk if the dough feels too thick.

2. Can I use old‑fashioned oats instead of quick oats?

Yes, I sometimes use old‑fashioned oats for more texture. The bars turn out a bit chewier and slightly thicker.

3. Can I make a frosting for these bars?

Yes, a simple maple or vanilla glaze works well, but I often skip it for a less-sweet treat.

4. What can I use instead of raisins?

I’ve swapped raisins with chopped dates, dried cranberries, or even chocolate chips, depending on what I’m craving.

5. Can I double the recipe?

Absolutely. I double the ingredients and bake them in a 9×13‑inch pan for about the same bake time—22 to 25 minutes.

Conclusion

These Oatmeal Raisin Cookie Bars give me all the cozy comfort of oatmeal raisin cookies in a fuss-free, shareable format. They’re chewy, sweet, and endlessly customizable—perfect for dessert, snack time, or to brighten someone’s day. I hope I’ve inspired you to give them a try!