An old-fashioned recipe for oatmeal raisin cookies with cinnamon and brown sugar baked in one big batch then cut into bars and topped with a simple icing.
Author: Mandy Rivers | Published: 10/15/26When Baby Girl first turned me onto her Old-Fashioned Oatmeal Chocolate Chip Cookie Bars I fell in love with them and have baked dozens and dozens of batches (they're seriously so perfect and easy).
I knew the first time I tasted them that I wanted to make an oatmeal raisin version and I jumped on it this past weekend! It only took two tries to get to this recipe, which I think is perfect!
This is just like the chocolate chip version except I added cinnamon and pecans (which are optional but recommended), omitted the chocolate chips then added a simple drizzle of icing on top. And they are glorious!
WHY PECANS (OR WALNUTS) ARE RECOMMENDED
I made the first batch without nuts. It shouldn't have come as a surprise (because duh) but the moisture from the raisins changed the texture of the cookies. They were really moist. While I still liked them and they tasted amazing, I knew immediately that I wanted some contrast.
Pecans were the obvious solution because they would offer a crunchy, toothy contrast to the chewy raisins and oats. The oats aren't as chewy in the chocolate chip version because there's nothing in recipe to hydrate the oats (like the raisins do in these).
Definitely toast the pecans if you have time! Just toss them on a sheet pan while the oven in preheating until they are fragrant and just starting to brown. Let them cool a bit before adding to the batter (they don't have to be completely cool - just not hot to the touch).
WHAT MAKES THESE SPECIAL
- ALL BROWN SUGAR - This recipe uses all brown sugar (no plain white sugar) which gives it more of a caramel flavor and makes them chewy.
- OLD-FASHIONED OATS - The "toothiness" of old-fashioned oats (vs. softer quick-cook oats) plays well with the rich dough and has a malty flavor that is so delicious with the brown sugar and chocolate.
- A LOT OF VANILLA - Baby Girl turned me onto doubling (and sometimes tripling) vanilla in cookie recipes and I've never looked back!
- CINNAMON - The warm spice of the cinnamon smells amazing and pairs perfectly with the raisins.
- RAISINS - Because they are already moist, the raisins help hydrate the oats and keep the cookie bars chewy even days after they've been baked.
- PECANS - The pecans give the cookies a crunch that contrasts perfectly with the chewy oats and raisins (walnuts can be substituted).
6 FAQ ABOUT THE RECIPE
1. Can I use quick-cooking oats instead of old-fashioned? Technically, yes, but the old-fashioned oats work best with this recipe.
2. Light or dark brown sugar? You can use either but I only use dark brown in these. I just make a habit of only ever buying dark brown sugar because it's almost always best in recipes.
3. Can I omit the cinnamon? Yes! Consider adding a pinch of nutmeg if you do or even substituting the cinnamon with pumpkin pie spice.
4. Do I use salted or unsalted butter? I only use salted butter in this and all my recipes.
5. Can I add coconut or chocolate chips? Sure! Reduce raisins to 1 cup then add 1 cup of coconut or chocolate chips.
6. Can I use chopped dates, dried cranberries or dried cherries instead of raisins? Heck yes! Consider subbing 1 teaspoon vanilla AND 1 teaspoon almond extract for the 1 Tbsp vanilla in the recipe if using dried cherries.
A SPECIAL NOTE ABOUT MEASURING THE FLOUR
Typically, we would use the "spoon and sweep" method to measure flour when baking, but in this recipe we're going to scoop the flour (which will pack a little more into the cup). We need 135 grams which is about what you'll get by scooping the flour (vs the 120 grams you'd get from using the more delicate measuring method of spooning the flour into the cup then sweeping it off level). If you'd prefer to weigh the flour, we need 135 grams.
A FEW RECIPE NOTES WORTH READING
- Scoop flour to measure (don't use the "spoon and sweep" method - we need 135 grams which is about what you'll get by scooping the flour).
- The butter needs to be completely melted, just not hot to the touch.
- The icing on top is completely optional. Consider dusting cooled cookies with powdered sugar as an alternative.
- These can be stored at room temperature up to 3 days. The sugar will preserve the milk/cream in the icing. They are also lovely stored in the fridge if you'd like to keep them longer.
- Toast the pecans for added flavor - it's worth it! Pop then on a sheet pan while the oven is preheating to save time.
- I topped the cookies pictured here with very finely chopped toasted pecans. The pecans I used in the cookies themselves were chopped into larger pieces.
MORE COOKIES & BARS MADE WITH OATS
Old-Fashioned Oatmeal Chocolate Chip Cookie Bars - The absolute best cookie bar recipe with nostalgic flavors from malty rolled oats, brown sugar and chocolate chips easy to make in one big batch.
Soft & Chewy Oatmeal Cookies - A recipe for tender, thick, soft, chewy oatmeal cookies (and how to achieve those three qualities!) perfect with chocolate chips, butterscotch morsels, raisins and/or nuts – just add what you like best!
Chocolate Chip Peanut Butter Oatmeal Bars - An easy chocolate chip cookie bar recipe with peanut butter fudge sandwiched between an oatmeal cookie crumble layer, aka Oatmeal Dream Bars!
Recipe for Oatmeal Raisin Cookie Bars
Iced Oatmeal Raisin Cookie Bars
An old-fashioned recipe for oatmeal raisin cookies with cinnamon and brown sugar baked in one big batch then cut into bars and topped with a simple icing.
Ingredients
- 3/4 cup butter (1.5 sticks)
- 1.5 cups brown sugar, packed
- 2 eggs
- 1 tablespoon vanilla
- 1 cup all-purpose flour (see notes)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1.5 cups old-fashioned oats
- 1.5 cups raisins
- 1 cup chopped pecans
- 1/2 cup powdered sugar
- 2-4 tablespoons milk or cream
Instructions
- Melt butter then set aside to cool just a bit. 3/4 cup butter (1.5 sticks)
- Preheat oven to 350 degrees. Line a 13x9 metal pan with parchment paper or foil (optional - it just makes them easy to lift out of the pan to cut) then spray with cooking spray.
- Combine melted butter, brown sugar, eggs and vanilla to a mixing bowl then whisk together until well combined and smooth. 1.5 c. packed brown sugar, 2 eggs, 1 Tbsp vanilla
- Scoop flour to measure (don't use the "spoon and sweep" method - we need 135 grams which is about what you'll get by scooping the flour). In a separate bowl, whisk together flour, salt, cinnamon and baking powder. 1 c. scooped flour, 1 tsp each salt & cinnamon, 1/2 tsp baking powder
- Add flour mixture to wet ingredients then stir with a spoon until well combined.
- Stir in oats, raisins and pecans (if using) then spoon batter into prepared pan. 1.5 c. each oats & raisins, 1 c. pecans
- Bake at 350 degrees for 30 minutes or until brown around the edges and set in the center. Remove from oven then cool completely in the pan.
- Once completely cool, cut into 24 squares then drizzle on icing. Use the back of a spoon to spread. Sprinkle with additional pecans if desired.
- Combine 1/2 cup powdered sugar and 2 tablespoons milk or cream then stir until smooth. Continue adding milk or cream just until icing will slowly drip from the spoon in a continuous ribbon.
Notes
- Scoop flour to measure (don't use the "spoon and sweep" method - we need 135 grams which is about what you'll get by scooping the flour).
- You can halve the recipe and bake in an 8x8 or 9x9 pan.
- These can be stored at room temperature up to 3 days. The sugar will preserve the milk/cream in the icing.
- For this (and all my recipes) use salted butter.
- Light or dark brown sugar can be used (but I always use dark).
- See FAQ above the recipe cards for more information.
Author: Mandy Rivers
Is there anything you would recommend instead of nuts? My friend can't eat them....
ReplyDeleteI’d add 1/4 more oats or 1 cup of coconut
Delete