My First Cookie Disaster
I tried baking these bars when I was young. I forgot the baking soda. My cookies were flat as pancakes. I still laugh at that.
It taught me a good lesson. Mistakes in the kitchen are okay. They are just tasty little lessons. Have you ever had a baking fail? I’d love to hear about it.
Why These Bars Feel Like Home
These bars are chewy and soft. The molasses makes them taste warm. The raisins pop with sweet flavor. Doesn’t that smell amazing?
This matters because food is more than eating. It is about feeling cozy and safe. A good cookie bar can feel like a hug. That is a wonderful thing to bake for someone.
A Little Kitchen Magic
Let’s talk about the molasses. It is the secret. It gives the bars that deep, rich color. It also makes them wonderfully chewy.
Fun fact: Molasses is what’s left after sugar is made from cane juice. It’s full of minerals! When you mix it with the shortening and sugar, watch it turn pale and fluffy. That is the magic starting. Do you prefer chewy cookies or crunchy ones?
The Simple Joy of Making Dough Logs
You form the dough into four logs. This part is fun. Use your hands and don’t worry about perfection. Place them on the sheet with space to grow.
Baking them as logs is the big trick. You bake them first, then cut them into bars. This keeps them so soft inside. It matters because the method is part of the love. Good things take a little patience.
The Sweet Final Touch
The glaze is just three things. Sugar, milk, and vanilla. Whisk it until it’s smooth. Then drizzle it over your cooled bars.
Waiting 15 minutes for it to firm is hard. But it’s worth it. That shiny, sweet top makes them extra special. What is your favorite cookie topping: glaze, frosting, or just plain?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups (8 ¾ ounces/248 grams) | For the cookies |
| Baking soda | 1 teaspoon | For the cookies |
| Ground cinnamon | 1 teaspoon | For the cookies |
| Salt | 1 teaspoon | For the cookies |
| Ground ginger | ½ teaspoon | For the cookies |
| Vegetable shortening | 8 tablespoons | For the cookies |
| Granulated sugar | 1 ¼ cups (8 ¾ ounces/248 grams) | For the cookies |
| Large eggs | 2 | For the cookies |
| Molasses | â…“ cup | For the cookies |
| Vanilla extract | 1 teaspoon | For the cookies |
| Old-fashioned rolled oats | 2 cups (6 ounces/170 grams) | For the cookies |
| Raisins | 1 cup | For the cookies |
| Walnuts or pecans | â…” cup, chopped | For the cookies |
| Confectioners’ sugar | ½ cup (2 ounces/57 grams) | For the glaze |
| Milk | 2 teaspoons | For the glaze |
| Vanilla extract | ½ teaspoon | For the glaze |
My Cozy Kitchen Oatmeal Cookie Bars
Hello, dear. Come sit a spell. I want to share my oatmeal cookie bar recipe. It’s my favorite for a rainy afternoon. The smell of cinnamon and molasses fills the whole house. Doesn’t that sound wonderful? These bars are chewy and full of good things. I’ve been making them for years. My grandkids call them “Grandma’s Energy Bars.” I still laugh at that. They are perfect for lunchboxes or with a glass of milk. Let’s bake some happiness together.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¾ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup chopped walnuts
For the Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat the oven to 350 degrees. Line two baking sheets with parchment paper. Now, mix your dry friends in a bowl. That’s the flour, baking soda, salt, cinnamon, and ginger. Just set that bowl aside for now. It’s like gathering your choir before the song.
Step 2: Let’s use your mixer. Beat the shortening and sugar until it’s fluffy. It should look pale and happy. This takes about three minutes. Add the eggs, one at a time. Let each one join the party fully. Then pour in the molasses and vanilla. That molasses smell is pure magic. It reminds me of my own grandma’s kitchen.
Step 3: Turn the mixer speed down to low. Add your flour mixture in three parts. Go slowly. We don’t want a tough cookie. (My hard-learned tip: Scrape the bowl sides with a spatula. Dough loves to hide there.) Now, the fun part! Stir in the oats, raisins, and walnuts. The dough will be very sturdy. That’s just right.
Step 4: Shape the dough into four logs. Make them about nine inches long. Place them on your baking sheets. Give them space to breathe. Bake for 16 to 19 minutes. Switch the pan positions halfway through. You’ll know they’re done when the tops look set. What’s your favorite cookie smell? Share below!
Step 5: Let the logs cool for five minutes. Then, slide the parchment to a cutting board. Use a sharp knife to slice them into bars. Let them cool completely. This is the hardest part! Waiting makes them chewy. While you wait, make the simple glaze. Just whisk the sugar, milk, and vanilla. Drizzle it over the cooled bars. Let it set for 15 minutes. Then, enjoy your hard work.
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 20 bars
Category: Dessert, Snack
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change its outfit. Here are three ways to play. Use what you have in your pantry. Baking should be fun, not fussy.
Apple Pie Bars: Swap raisins for chopped dried apples. Add a pinch more cinnamon. It tastes like fall in every bite.
Chocolate Chip Delight: Forget raisins. Use a whole cup of chocolate chips instead. My grandson invented this one. It’s a winner.
Tropical Sunshine: Use chopped macadamia nuts and dried coconut. It feels like a vacation. So cheerful and sweet.
Which one would you try first? Comment below!
Serving Them Up with Style
These bars are stars all on their own. But sometimes, you want to make it special. For a pretty plate, drizzle extra glaze in zig-zags. Place a bar on top. Add a few extra raisins or nuts beside it. It looks so fancy. They are also wonderful crumbled over vanilla ice cream. The warm bar melts the ice cream a little. Oh my, it’s so good.
What to drink? A cold glass of milk is the classic choice. It always will be. For the grown-ups, a small glass of sweet sherry pairs beautifully. It’s a lovely after-dinner treat. Which would you choose tonight?
Keeping Your Cookie Bars Fresh and Happy
These bars stay soft for days at room temperature. Just tuck them in a sealed container. They love a cool, dark spot in your pantry.
You can freeze them, too. Wrap each bar tightly in plastic wrap. Then pop them all into a freezer bag. I once froze a whole batch for my grandson’s surprise visit. He was so thrilled!
Thaw them on the counter for an hour. A quick warm-up in the toaster oven makes them taste fresh-baked. Batch cooking like this saves time for fun later.
It means you always have a sweet treat ready for friends. Have you ever tried storing it this way? Share below!
Fixing Common Cookie Bar Hiccups
Is your dough too sticky? Just chill it for 30 minutes. This makes it much easier to shape into logs. I remember when my dough was like glue. A little patience fixed it.
Are the bars spreading too much? Your baking soda might be old. Test it with a splash of vinegar. If it doesn’t bubble, get a new box. This matters for good rise and texture.
Are they dry or hard? You might have over-measured the flour. Spoon the flour into your cup. Then level it off with a knife. This simple step ensures a soft, chewy bite every time.
Getting it right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make the dough ahead? A: Absolutely. Shape the logs, wrap them well, and refrigerate for up to two days.
Q: What are good ingredient swaps? A: Try dried cranberries instead of raisins. Use chocolate chips if you don’t like nuts.
Q: Can I make a half batch? A: You can. Just halve all the ingredients. Use a smaller baking sheet.
Q: Is the glaze necessary? A: No, it’s optional! The bars are delicious plain. *Fun fact: Molasses gives them a warm, cozy flavor all on its own.* Which tip will you try first?
Bake Some Memories
I hope you love making these oatmeal bars. The kitchen smells wonderful while they bake. Share them with someone you care about.
That’s how food becomes a happy memory. I would love to hear about your baking adventure. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Chewy Homemade Oatmeal Cookie Bars
Description
These chewy homemade oatmeal cookie bars are packed with oats, raisins, and walnuts, finished with a sweet vanilla glaze.
Ingredients
GLAZE:
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, salt, cinnamon, and ginger in bowl; set aside.
- Using stand mixer fitted with paddle, beat shortening and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated.
- Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add oats, raisins, and walnuts, and mix until incorporated.
- Form dough into four 9 by 2-inch logs and place 3 inches apart on prepared baking sheets. Bake until lightly browned and just set, 16 to 19 minutes, switching and rotating sheets halfway through baking.
- Let cool on sheets for 5 minutes. Slide parchment onto cutting board and, using sharp knife, cut logs crosswise into 1½-inch-thick bars. Let cool completely, about 30 minutes.
- For the glaze: Whisk sugar, milk, and vanilla all ingredients together in bowl until smooth. Drizzle glaze over cookies and let sit for 15 minutes to firm. Serve.
Notes
- Cookies can be stored at room temperature in an airtight container for up to 3 days.