Oatmeal raisin cookie bars are the lazy baker’s cookie—soft, chewy, cinnamony, and full of plumped-up raisins, but made in a single pan so you don’t have to babysit trays. These are thick and cozy, like your favorite sweater, and honestly impossible to mess up. Butter, brown sugar, old-fashioned oats, and a hit of vanilla do the heavy lifting. The edges get caramel-y, the center stays soft, and the whole pan slices into tidy little squares you can sneak one by one until—oops—there are only crumbs left.

My husband calls these “car snack bars,” which is code for “I’m not waiting for dessert.” The first time I made them, we cut into the pan too early and they kind of slumped, still warm and gooey, and we stood over the counter eating crooked squares with coffee. Now it’s a whole thing: I soak the raisins while the oven heats, my kid presses a few into the top “for luck,” and we fight (lovingly) over the corner pieces. It’s become a Sunday bake-and-snack ritual—half for us, half for the freezer, except we never actually make it to the freezer part.

Why You’ll Love This Delish Oatmeal Raisin Cookie Bars

– One bowl, one pan, zero scooping. We’re not here to portion 24 little dough balls.
– Chewy centers with caramel-crisp edges—like the best cookie, but thicker.
– They slice clean, pack well, and taste even better the next day (if they last).
– Not too sweet, big on cinnamon, and full of juicy raisins. Comfort in bar form.
– Forgiving recipe: swap-ins work, timing is flexible, and you can’t really ruin them.

How to Make It

Grab an 8×8 pan and line it with parchment so you can lift the bars out like a little present later. I like to soak my raisins in hot water while the oven preheats to 350°F—five minutes makes them all juicy and happy. Melt your butter (microwave is fine), whisk in brown sugar and a little white sugar till shiny, then add an egg and vanilla. Stir in flour, cinnamon, baking soda, and salt, then fold in oats, drained raisins, and if you’re into it, some chopped walnuts. The batter will be thick and a little sticky—press it into the pan with a spatula or damp fingers. Bake until the top is set and the edges are deeply golden, about 24–28 minutes. Cool at least 20 minutes so they slice cleanly (or don’t, and enjoy the gooey chaos—I’m not judging).

Ingredient Notes

– Old-fashioned rolled oats: The big, sturdy flakes give you that chewy texture. Quick oats make softer bars; still good, just less toothsome.
– Raisins: Soak in hot water for 5–10 minutes if yours are dry. Drain and pat—extra water can make the bars gummy.
– Butter: Melted butter keeps it easy. Brown it if you want extra toasty, nutty flavor (watch it closely; it goes from amber to “oops” fast).
– Brown sugar: Moisture + molasses-y depth. Light or dark both work; dark brings more caramel vibes.
– Cinnamon: Don’t be shy. A full teaspoon makes these smell like a bakery. Nutmeg or cardamom is fun if you’re feeling spicy.
– Flour: Just enough to hold things together. Spoon and level so you don’t pack in too much and end up with dry bars.
– Baking soda + salt: Lift and balance. Salt really matters here—brings out the butterscotch thing.
– Walnuts (optional): Totally optional but highly recommended for crunch. Toast them if you want to be extra.

Recipe Steps

1. Preheat oven to 350°F and line an 8×8 metal pan with parchment, leaving overhang.
2. Soak raisins in hot water 5–10 minutes, then drain and pat dry.
3. Melt 1/2 cup (113 g) unsalted butter; whisk in 3/4 cup packed brown sugar and 1/4 cup granulated sugar until glossy.
4. Whisk in 1 large egg and 2 teaspoons vanilla until smooth.
5. Stir in 1 cup all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
6. Fold in 1 1/2 cups old-fashioned oats, the raisins, and 1/2 cup chopped walnuts (optional).
7. Press batter evenly into pan; sprinkle a few extra oats or flaky salt on top if you like.
8. Bake 24–28 minutes until set in the center and deeply golden at the edges.
9. Cool 20–30 minutes; lift out and slice into 16 squares (or 12 big ones—your life).

What to Serve It With

– Cold milk or hot coffee—classic.
– A scoop of vanilla or cinnamon ice cream while the bars are still warm.
– Greek yogurt and berries for a “breakfast bar” moment.
– A drizzle of warm salted caramel if you’re going big.

Tips & Mistakes

– Don’t overbake: pull them when the center looks set but still soft. They firm as they cool.
– Soak those raisins if they’re dry—game changer for juicy bites.
– Line the pan: parchment sling = clean edges and easy removal.
– Measure flour lightly: too much equals cakey, not chewy.
– Metal pan bakes more evenly than glass; if using glass, add 2–3 minutes and watch the center.
– Let them cool a bit before cutting if you want tidy squares. Or don’t, and embrace the goo.

Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
– Counter: Airtight container up to 4 days. They get even chewier on day two—in the best way.
– Fridge: Keeps a week; bars firm up when cold (great for clean cuts). Microwave 10–12 seconds for soft and melty.
– Freezer: Wrap individually and freeze up to 3 months. Thaw on the counter or toast from frozen for crispy edges.
– Breakfast? Obviously. Cold with coffee is a whole mood.

Variations and Substitutions

– Chocolate chip twist: Swap half the raisins for dark chocolate chips. White chocolate + cranberries is also dreamy.
– Nut swap: Pecans, almonds, or pistachios work. Or go nut-free—no problem.
– Coconut flair: Add 1/2 cup shredded coconut and a splash of coconut extract.
– Spices: Add a pinch of nutmeg or cardamom. Pumpkin pie spice for a fall vibe.
– Orange moment: Stir in 1 teaspoon orange zest with the sugars—bright and fancy.
– Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
– Dairy-free: Sub vegan butter or refined coconut oil; use a flax egg (1 tbsp ground flax + 3 tbsp water) for egg-free.
– Sweeteners: Swap some or all of the white sugar for maple syrup or honey (reduce by 1–2 tablespoons for stickiness and add 1–2 tablespoons extra flour if the batter seems loose).

Frequently Asked Questions

Can I use quick oats instead of old-fashioned?

Yep. The bars will be a bit softer and less chewy, but still great. Don’t use instant packets—they turn mushy and weirdly sweet.

Do I really need to soak the raisins?

If they’re plump, skip it. If they’re dry or ancient-pantry-raisins, a 5–10 minute hot-water soak makes every bite juicy and worth it. Pat them dry so you don’t add extra moisture to the batter.

Can I bake this in a 9×13 pan?

You can, but double the recipe for thick bars. If you don’t double it, you’ll get thin bars—start checking around 16–18 minutes so they don’t overbake.

How do I keep them soft after day one?

Store airtight with a small slice of bread in the container. The bars “steal” moisture from the bread and stay plush. Science, but snacky. Warm 10 seconds to revive the corners, too.

I don’t like raisins—what can I use instead?

Chocolate chips, dried cranberries, chopped dates, or even a mix of chopped apricots and pecans. Keep add-ins around 1–1 1/2 cups total so the bars still hold together.

Delish Oatmeal Raisin Cookie Bars