Soft, chewy oatmeal raisin bars flavored with brown sugar, cinnamon, and vanilla, then finished with a fluffy maple-cinnamon frosting. They offer all the comfort of a classic oatmeal cookie in an easy-to-slice bar.
Ingredients :
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon for the bars
1/2 tsp fine salt
3/4 cup unsalted butter softened, for the bars
3/4 cup light brown sugar packed
2 large eggs room temperature
2 tsp vanilla extract
2 cups quick-cooking oats
1 cup raisins plus extra for topping if desired
1/2 cup unsalted butter softened, for the frosting
1 1/2 cups powdered sugar
1 tbsp maple syrup
1 to 2 tbsp heavy cream room temperature, as needed
1/2 tsp ground cinnamon for the frosting
1/4 tsp maple extract
Method :
Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang, and lightly coat it with baking spray.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large mixing bowl, beat the softened butter and brown sugar for 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients and mix only until no streaks of flour remain.
Fold in the quick-cooking oats and raisins with a spatula.
Press the thick dough evenly into the prepared pan. Scatter extra raisins over the top if desired.
Bake for 18–20 minutes, until the edges are lightly golden and the center is just set.
Cool in the pan for 5–10 minutes, then lift the bars out with the parchment and transfer them to a wire rack to cool completely.
For the frosting, beat the softened butter until smooth.
Gradually add the powdered sugar and beat until combined.
Add the maple syrup, 1 tablespoon heavy cream, cinnamon, and maple extract. Beat until fluffy, adding the remaining cream if needed.
Spread the frosting evenly over the completely cooled bars.
Cut into 16 squares and serve.