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Iced Oatmeal Cookie Bars Recipe

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4.2 from 64 reviews

  • Author: Patricia
  • Total Time: 35 minutes
  • Yield: 16 squares

Description

These iced oatmeal cookie bars are perfectly moist and chewy, warmly spiced with cinnamon and drizzled with a sweet vanilla glaze. Made in a single pan, they are easy to prepare and perfect for sharing as a delightful treat any time of day.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line an 8 x 8 inch baking pan with parchment paper. Set aside.
  2. Prep Butter and Oats: Melt the butter and transfer it to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor just enough to cut them into smaller bits without turning them into oat flour.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugars: To the cooled melted butter, add granulated sugar and light brown sugar. Mix on low speed or whisk for 1 minute until the mixture resembles wet sand.
  5. Add Wet Ingredients: Add the egg, vanilla extract, and molasses (or honey) to the butter and sugar mixture. Mix well until combined.
  6. Combine Dry with Wet Ingredients: Fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Stir gently until just incorporated to avoid overmixing.
  7. Bake: Transfer the dough evenly to the prepared pan. Bake for 20 to 24 minutes until the edges are set and the top turns a rich golden brown. Avoid overbaking to keep the bars moist.
  8. Cool Bars: Remove from oven and cool the bars in the pan on a wire rack for 1 to 2 hours until completely at room temperature, ensuring they are cool to the touch before icing.
  9. Prepare Vanilla Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon of whole milk, and vanilla extract until thick but smooth. If too runny, add more powdered sugar by tablespoonfuls.
  10. Ice and Serve: Spread the icing evenly over the cooled bars using a spoon, leaving some cookie edges visible. Let the icing set before slicing into 16 squares and serving.

Notes

  • Store the iced oatmeal cookie bars tightly covered at room temperature for up to 4 days.
  • Do not over-pulse oats; keep some texture for chewiness.
  • Ensure bars are fully cooled before icing to prevent melting the glaze.
  • Use parchment paper for easy removal from the pan.
  • Molasses adds a richer depth, but honey is a fine substitute.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/iced-oatmeal-cookie-bars-recipe/