Name: Iced Oatmeal Cookie Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups old-fashioned rolled oats; 1 cup all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, melted and slightly cooled; ½ cup packed light brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; Optional: ½ cup raisins or chocolate chips; ¾ cup powdered sugar; 1–2 teaspoons milk (until pourable); ¼ teaspoon vanilla extract

Why You’ll Love This Recipe

I love this recipe because it’s everything I enjoy in a classic oatmeal cookie, but in a convenient bar form. The warm cinnamon and hearty oats pair beautifully with the light icing, and the texture is just right—chewy in the center with golden edges.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups old‑fashioned rolled oats
1 cup all‑purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Optional: ½ cup raisins or chocolate chips

For the icing:
¾ cup powdered sugar
1–2 teaspoons milk, until pourable
¼ teaspoon vanilla extract

directions

I start by preheating the oven to 350 °F (175 °C) and lining an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, I whisk together the oats, flour, cinnamon, baking soda, and salt.

In a large bowl, I mix the melted butter with the brown sugar and granulated sugar until well blended. Then I whisk in the egg and vanilla extract until smooth.

I stir the dry ingredients into the wet mixture just until combined. If I’m using raisins or chocolate chips, I fold them in now.

I press the dough evenly into the prepared pan and bake for 18–20 minutes, or until the edges are golden and the center is set. I let the bars cool completely in the pan on a wire rack.

While the bars cool, I whisk together the icing ingredients until smooth and pourable. I spread the icing over the cooled bars and let it set for about 15 minutes.

Then I use the parchment overhang to lift the bars from the pan, slice into 16 squares, and serve.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes (plus icing set time)
Servings: 16 bars
Calories: approximately 190 kcal per bar

Variations

Sometimes I add chopped walnuts or pecans for a nutty crunch. A touch of nutmeg can also complement the cinnamon nicely. For a fruity twist, I mix in chopped dried apricots or cranberries.

storage/reheating

I store the bars in an airtight container at room temperature for up to 4 days. They also freeze well—just separate layers with parchment paper and thaw before enjoying.

FAQs

Can I use quick oats instead of rolled oats?

I prefer rolled oats for the best texture, but quick oats can work in a pinch—they’ll make the bars slightly softer.

How can I make the icing thicker or thinner?

I adjust the amount of milk—add more for a thinner glaze or less for a thicker spread.

Can I double this recipe?

Yes, I double it and bake in a 9×13-inch pan, adding a few more minutes to the baking time.

What if I want a less sweet version?

I reduce the granulated sugar slightly and use unsweetened dried fruit to balance the sweetness.

Do these bars stay chewy?

Yes, they stay chewy for a few days if stored properly in an airtight container.

Conclusion

Iced Oatmeal Cookie Bars are soft, spiced, and finished with a sweet drizzle—just the kind of treat I enjoy with a cup of tea or as an afternoon pick-me-up. They’re easy to make, fun to customize, and always a hit with friends and family.

Iced Oatmeal Cookie Bars