Iced Oatmeal Cookie Bars Recipe

Introduction

Iced Oatmeal Cookie Bars combine the comforting flavors of classic oatmeal cookies with a soft, chewy texture and a sweet vanilla glaze. Easy to make and perfect for sharing, these bars are a delightful treat any time of day.

Ingredients

• 1 cup old fashioned oats
• 1 cup + 2 tbsp all purpose flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 stick butter (melted and cooled)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp molasses
• 1/2 tsp vanilla extract (for icing)
• 2 tbsp milk
• 1 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper. Place the oats in a food processor and pulse a few times to break them up slightly for a chewy texture.
2. Step 2: Transfer the chopped oats to a medium bowl. Add the flour, salt, cinnamon, and baking soda, then stir to combine. Set aside.
3. Step 3: In a large bowl, melt the butter and let it cool about 5 minutes. Whisk in the brown sugar and granulated sugar until smooth and glossy. Add the vanilla extract, egg, and molasses, then whisk until fully combined.
4. Step 4: Add the dry ingredients to the wet mixture and stir with a spatula or wooden spoon until a soft dough forms. Spread the dough evenly into the prepared pan. Bake for about 25 minutes, until golden brown and the center no longer jiggles.
5. Step 5: Let the bars cool completely in the pan. For the icing, mix together the vanilla extract, milk, and powdered sugar until thick and smooth. Spread the icing evenly over the cooled bars, let it set, then cut into squares.

Tips & Variations

• Use quick oats if you don’t have old fashioned oats, but pulse less to avoid making oat flour.
• Add chopped nuts or raisins to the dough for extra texture and flavor.
• If you prefer a stronger molasses flavor, increase it to 2 tablespoons.
• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for the icing.

Storage

Store the iced bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave if desired, but the bars are delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, use a gluten-free all purpose flour blend and ensure the oats are certified gluten-free to make this recipe safe for gluten-sensitive diets.

How do I know when the bars are done baking?

The bars are ready when they turn golden brown on top and the center no longer jiggles when you gently shake the pan. A toothpick inserted in the center may come out with a few moist crumbs but not wet batter.

Iced Oatmeal Cookie Bars Recipe

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★★★★★

4.5 from 55 reviews

These Iced Oatmeal Cookie Bars offer a delightful twist on classic oatmeal cookies with a soft, chewy texture and a sweet vanilla icing glaze. Perfect for an easy homemade treat, these bars combine wholesome oats, warm cinnamon, and a touch of molasses for depth of flavor, finished with a smooth powdered sugar coating for extra sweetness.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup old fashioned oats
• 1 cup + 2 tbsp all purpose flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda

Wet Ingredients

• 1 stick butter (melted and cooled)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp molasses

Icing

• 1/2 tsp vanilla extract
• 2 tbsp milk
• 1 cup powdered sugar

Instructions

1. Prep the pan and oats: Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper. Add the oats to a food processor and pulse a few times to break them up slightly – this keeps the chewy texture without turning them into oat flour.
2. Mix the dry ingredients: Transfer the chopped oats to a medium bowl and add the all-purpose flour, salt, cinnamon, and baking soda. Stir together until well combined and set aside.
3. Mix the wet ingredients: In a large bowl, melt the butter and let it cool for about 5 minutes. Whisk in the brown sugar and granulated sugar for approximately 30 seconds until the mixture is smooth and glossy. Add the vanilla extract, egg, and molasses and whisk until fully incorporated.
4. Combine and bake: Add the dry ingredient mixture to the wet ingredients and gently stir with a silicone spatula or wooden spoon until a soft dough forms. Spread this dough evenly into the prepared baking dish. Bake in the preheated oven for about 25 minutes, or until the edges are golden brown and the center is set without jiggling.
5. Cool and ice: Allow the bars to cool completely in the pan. In a medium bowl, mix together the vanilla extract, milk, and powdered sugar until a thick and smooth icing forms. Spread the icing evenly over the cooled bars. Allow the icing to set before slicing into squares and serving.

Notes

• Pulse the oats lightly to retain chewy texture instead of finely grinding them.
• Ensure butter is cooled to avoid cooking the egg when mixing wet ingredients.
• Cooling the bars completely before icing prevents the glaze from melting.
• Use parchment paper for easy removal and clean-up of bars.
• Bars can be stored in an airtight container at room temperature for up to 3 days.

Keywords: oatmeal cookie bars, iced cookie bars, easy dessert bars, homemade cookie bars, cinnamon cookie bars