Iced Oatmeal Cookie Bars Recipe

Introduction

These Iced Oatmeal Cookie Bars offer a delightful blend of chewy oats and warm spices, topped with a smooth vanilla icing. Perfect for a snack or dessert, they combine classic cookie flavors in an easy-to-slice bar form.

Ingredients

• 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
• 1 tablespoon molasses (or honey)
• 1/2 cup (60 g) powdered sugar, sifted
• 1 to 2 tablespoons whole milk
• 1/4 teaspoon vanilla (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
2. Step 2: Melt the butter and transfer it to a medium bowl. Let it cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until they break into smaller pieces but not into a flour consistency.
3. Step 3: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
4. Step 4: Add the granulated sugar and brown sugar to the melted butter. Mix on low speed or whisk for about 1 minute until the mixture looks like wet sand.
5. Step 5: Beat in the egg, then stir in the vanilla and molasses until combined.
6. Step 6: Fold the dry ingredients into the wet mixture with a spatula or wooden spoon just until incorporated. Avoid overmixing to keep the bars tender.
7. Step 7: Spread the dough evenly in the prepared pan. Bake for 20 to 24 minutes until the edges are set and the top turns a rich golden brown. Be careful not to overbake.
8. Step 8: Let the bars cool in the pan on a wire rack for 1 to 2 hours until they reach room temperature. Ensure they are cool before icing.
9. Step 9: For the vanilla icing, whisk together powdered sugar, milk, and vanilla in a medium bowl until smooth and thick. Adjust the consistency by adding more powdered sugar if necessary.
10. Step 10: Spoon the icing over the cooled bars, letting some of the cookie texture show through. Allow the icing to set before slicing and serving.

Tips & Variations

• For a deeper flavor, substitute molasses with honey or maple syrup.
• Pulse the oats gently to maintain a pleasant texture within the bars.
• Add chopped nuts or dried fruit for extra texture and flavor.
• If you prefer a thicker icing, reduce the milk or add more powdered sugar one tablespoon at a time.

Storage

Store the iced bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat slightly in the microwave if desired, but the bars are delicious served fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

Old fashioned oats are preferred for their texture, but you can use quick oats if needed. Pulse less in the processor to avoid turning them into flour.

What can I substitute for molasses?

You can replace molasses with honey or maple syrup for a milder sweetness and similar moisture.

Iced Oatmeal Cookie Bars Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

Delicious and chewy Iced Oatmeal Cookie Bars featuring a classic blend of oats, cinnamon, and brown sugar, topped with a smooth vanilla icing. These bars are easy to make, perfect for a sweet snack or dessert.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 37 minutes
• Yield: 9 bars (3×3 inch pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (175°C). Line an 8 x 8 inch baking pan with parchment paper and set aside.
2. Pulse Oats: Melt the butter and let it cool for about 10 minutes. Pulse the oats in a food processor until cut into smaller bits, being careful not to grind 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: Add granulated sugar and brown sugar to the melted butter. Mix on low speed or whisk for about 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 until fully combined.
6. Combine Dry and Wet: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon just until incorporated. Avoid overmixing to keep the bars tender.
7. Bake the Bars: Transfer the dough evenly into the prepared baking pan. Bake for 20 to 24 minutes until edges are set and the top has a rich, golden brown color. Avoid overbaking to prevent dryness.
8. Cool Bars: Remove the pan from the oven and cool the bars on a wire rack for 1 to 2 hours until they are completely cool to the touch before icing.
9. Prepare Vanilla Icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and thick. Adjust consistency with more powdered sugar if icing is too runny.
10. Ice the Bars: Once the bars are cool, spoon and spread the vanilla icing over the top, allowing bits of the cookie to peek through.
11. Set and Serve: Allow the icing to set before slicing the bars into squares and serving.

Notes

• Do not overpulse oats; they should be chopped but not ground into flour.
• Do not overmix the dough to keep the bars tender and chewy.
• Watch baking time closely to avoid dry bars; edges should be set but centers slightly soft.
• Ensure bars are completely cooled before icing to prevent melting.
• Adjust icing thickness by adding powdered sugar or milk as needed.

Keywords: oatmeal cookie bars, iced oatmeal bars, baking, vanilla icing, quick dessert, chewy cookie bars