Description
These Iced Oatmeal Cookie Bars are a delightful treat featuring a soft, chewy texture with warm cinnamon flavors and a sweet vanilla icing glaze. Perfect for snack time or dessert, these bars combine wholesome oats with a rich buttery base and a hint of molasses for depth.
Ingredients
Units
Scale
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
- Preheat and Prepare Pan: Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
- Process Oats: Melt the butter and transfer it to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until they are chopped into smaller bits, being careful not to over-process into oat flour.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside.
- Combine Butter and Sugars: Add granulated and brown sugar to the cooled melted butter. Mix on low speed or whisk for 1 minute until the mixture resembles wet sand.
- Add Wet Ingredients: Beat in the egg, followed by vanilla extract and molasses, mixing thoroughly to combine.
- Incorporate Dry Ingredients: Fold the dry ingredient mixture into the wet ingredients using a large spatula or wooden spoon, just until flour is incorporated. Avoid overmixing to keep bars tender.
- Bake: Transfer the dough into the prepared baking pan and spread evenly. Bake for 24 minutes or until the edges are set and the top is a rich golden brown. Avoid overbaking to prevent dryness.
- Cool Bars: Remove from oven and cool in the pan on a wire rack for 1 to 2 hours until completely cooled to room temperature.
- Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until you achieve a thick but smooth consistency. Add milk cautiously to avoid a runny icing, adding powdered sugar if icing is too thin.
- Ice Bars: Once bars are cool, spread the vanilla icing evenly over the top using a spoon, allowing small bits of the cookie surface to peek through.
- Set and Serve: Allow icing to set before slicing the bars into 16 squares and serving.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- Bars can be frozen for up to 3 months; cool completely and freeze without icing. Defrost at room temperature before applying icing.
- For a slight variation, substitute molasses with honey for a milder flavor.
- Be careful not to overmix the batter to keep the bars soft and chewy.
- Ensure bars are fully cooled before icing to prevent melting the glaze.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
