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Chewy Oatmeal Raisin Cookie Bars

Ultra-thick, dense, and perfectly chewy oatmeal bars loaded with sweet raisins and warm cinnamon. Easy one-bowl method, no mixer needed!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Main Batter
  • 1 cup unsalted butter melted and slightly cooled (2 sticks)
  • 1.5 cups packed brown sugar light or dark
  • 2 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 0.25 tsp ground nutmeg optional
  • 3 cups old-fashioned rolled oats do not use quick oats
  • 1.5 cups raisins
  • 2 tbsp milk or water for plumping raisins (optional)

Equipment

  • 9x13 inch Metal Baking Pan
  • Large mixing bowl
  • Whisk and Spatula
  • Wire rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the long sides. Lightly grease any exposed pan.
  2. Optional: Place raisins in a small bowl. Cover with 2 tbsp hot milk or water. Let sit for 10 mins to plump, then drain.
  3. In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each. Mix in vanilla.
  4. Add flour, baking soda, cinnamon, salt, and nutmeg to the wet ingredients. Mix with a spatula just until flour disappears.
  5. Fold in the rolled oats and drained raisins until evenly distributed. Batter will be very thick and stiff.
  6. Press batter firmly and evenly into the prepared pan using damp hands or a greased measuring cup.
  7. Bake for 22-26 minutes, until top is golden, edges are slightly darker, and center is set but soft. Do not overbake.
  8. Cool completely in the pan on a wire rack (1.5-2 hours). Use parchment to lift out, then slice into bars with a sharp knife.

Notes

Bars are best after cooling completely and taste even better the next day. Store in an airtight container for up to 5 days or freeze for 3 months.