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–+ servings

Soft and Chewy Oatmeal Raisin Bars

Soft and chewy oatmeal raisin bars with rich molasses and raisins, topped with a vanilla glaze. A lunchbox favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 151
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 1/2 cup plus 2 tablespoons packed light brown sugar or 133g
  • 8 tablespoons unsalted butter, softened or 113g; at room temperature
  • 2 tablespoons molasses or 43g
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour or 120g; gluten-free measure-for-measure flour works too
  • 1/2 cup old-fashioned rolled oats or 45g; thick-cut rolled oats can use 57g
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 2/3 cup raisins, packed or 113g
  • 1/2 cup confectioners' sugar, sifted or 57g
  • 2 to 3 teaspoons warm water

Method
 

To Make the Bars
  1. Preheat the oven to 350°F with a rack in the center. Line an 8x8-inch baking pan with a parchment paper sling and lightly grease the paper and pan.
  2. In a medium bowl, beat together the packed brown sugar, room-temperature butter, and molasses until smooth and creamy. A sturdy wooden spoon or electric hand mixer works well.
  3. Whisk in the egg and vanilla until completely combined.
  4. Add the all-purpose flour, oats, cinnamon, baking powder, and salt. Use a flexible spatula and fold just until no dry streaks remain.
  5. Fold in the raisins until evenly distributed.
  6. Scrape the dough into the prepared pan and press into an even layer with a small offset spatula.
  7. Bake for 25 to 30 minutes, until the top is evenly golden brown and a thermometer inserted in the center registers 205°F. Do not overbake.
  8. Let cool in the pan for about 10 minutes, then use the parchment sling to lift the entire block onto a wire rack and cool completely. If making ahead, the bars can be stored airtight at room temperature for up to 2 days.
To Make the Glaze
  1. In a small bowl, whisk together the confectioners' sugar and 2 teaspoons warm water until thick, shiny, and smooth. Add additional water 1/2 teaspoon at a time if needed, until the glaze drizzles like honey.
  2. Drizzle or pipe the glaze over the cooled bars. Allow it to set for 5 to 10 minutes before slicing.
Storage
  1. Store leftover bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Calories: 151kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 24mgSodium: 85mgFiber: 1gSugar: 16g

Notes

Pack the brown sugar firmly; this keeps the bars moist.
Use old-fashioned rolled oats for a chewier texture; quick oats will soften the bars slightly.
If you don't have molasses, substitute dark corn syrup or maple syrup (the flavor will differ).
Do not overbake; the center should still look slightly soft when you pull the pan out. A thermometer reading 205°F is your best guide.
For clean slices, cut with a sharp knife and wipe it clean between cuts, or cool the bars completely first.
Store bars airtight at room temperature for up to 3 days, or freeze for up to 3 months; thaw before glazing if frozen.
Add 1/2 cup of chopped walnuts or chocolate chips along with the raisins for extra texture.

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