iced oatmeal cookie bar recipe

Bars & Brownies • Currently Craving • Seasonal

Iced Oatmeal Cookie Bars

October 22, 2024

These moist and chewy Iced Oatmeal Cookie Bars are spiced to perfection and drizzled with a sweet vanilla glaze so […]

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oatmeal cookie bars piled on baking sheet

These moist and chewy Iced Oatmeal Cookie Bars are spiced to perfection and drizzled with a sweet vanilla glaze so good you’ll want to pour it over everything. Made in just one bowl (read: no mixer required!), these easy oatmeal cookie bars are a delicious way to celebrate all the cozy fall flavors.

stack of oatmeal cookie bars topped with vanilla icing

What makes these cookie bars so good?

I have a long list of reasons why I love these oatmeal cookie bars. They bake up deliciously crisp on the edge with chewy centers, just like every good oatmeal cookie should. And the sweetness of the vanilla icing pairs perfectly with every wholesome oat-filled bite. Here’s a few more reasons why you’ll love these bars:

Delicious, nostalgic flavor. All the flavor you love from a classic Iced Oatmeal Cookie baked into easy and delicious bars. Made with a dash of cinnamon and a drizzle of molasses, these bars are filled with lots of cozy fall flavor.

Easy to make. Cookie bars are so much easier to make than regular cookies. No chilling the dough and no scooping required. And all you need is a bowl and a whisk. Now that’s my kind of dessert!

Perfect for sharing. Everyone will love these moist and chewy iced oatmeal cookie bars. Perfect for feeding a crowd at your next party or potluck.

iced oatmeal cookie bar squares

Ingredients

These iced oatmeal cookie bars are so simple to make with just a handful of pantry staples. Here’s what you’ll need:

  • Flour. Use regular all-purpose flour for best results. I recommend using a kitchen scale to weigh all dry ingredients.
  • Oats. For extra chewiness and hearty flavor. Old-fashioned rolled oats work best for this recipe.
  • Butter. Adds moisture and fat for rich flavor and chewy texture.
  • Sugar. A combination of granulated sugar and light brown sugar adds sweetness and texture. Dark brown sugar can be used in place of light brown sugar.
  • Egg. Just one large egg helps bind the dough together and helps with rise.
  • Molasses. A drizzle of old-fashioned molasses (not blackstrap) adds an added depth of flavor you’ll love!
  • Cinnamon. Adds a warm and cozy flavor profile.
  • Baking soda. Make sure your baking soda is fresh!
  • Salt. All the best baked goods have a dash of salt to help balance the sweetness.

How to make iced oatmeal cookie bars from scratch

Bake a batch of these easy oatmeal cookie bars in about 30 minutes with no fancy equipment. All you need is a bowl and a whisk! Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Begin by pulsing the old-fashioned oats in a food processor to break the oats into smaller bits. Set aside.

Step 2: In a medium bowl, whisk together the melted butter and sugars for one minute. Add the egg, vanilla and molasses and mix to combine well.

Step 3: Add the dry ingredients to the butter and egg mixture and fold together with a large spatula.

Step 4: Transfer the dough to an 8 x 8″ pan lined with parchment paper. Bake at 350°F for 20 to 24 minutes or until the edges are set and the top is golden brown. Do not overbake or the bars will be dry and crumbly.

Step 5: Cool the bars completely in the pan and then top with the vanilla icing. Allow the icing to set before slicing into squares.

how to make oatmeal cookie bars

Tips for the best bars

Follow these tips and tricks for the best cookie bars every time!

  • Pulse the oats. Breaking the oats into smaller bits and dustings of oat “flour” makes for the best texture. Don’t skip this step!
  • Do not over bake. I repeat. Do not over bake!
  • Cool the bars completely before icing. The bars should be at room temperature before adding the icing. For best results, cool 1 to 2 hours. If you ice the bars while they’re still warm, the glaze will sink right into the bars.
slices of cookie bars topped with icing

How to store

Store any leftover bars tightly covered at room temperature for up to 4 days. To freeze the bars, cool completely and then wrap in two layers of plastic wrap (without icing). Freeze flat for up to 3 months. Defrost at room temperature before adding icing. Slice and serve once the icing is set.

glazed oatmeal cookie bar squares

FAQ’s

How many bars does this recipe make?

You can slice the bars into 9 or 16 squares depending on how large you want each serving to be.

Can I double the recipe?

Yes! If doubling the recipe, bake in a 9 x 13″ pan and keep any eye on your oven. Expect to add about 5 to 6 minutes on to the baking time.

Do I have to use regular milk for the icing?

Nope! Feel free to use almond, oat or soy milk for the icing in place of regular whole milk.

What’s the best way to slice the bars?

First, let the vanilla icing set for about 20 minutes. Then, use a clean, sharp knife to make each cut. For best results, run the knife under warm water and wipe dry with a clean dishtowel between each slice.

Happy baking!

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iced oatmeal cookie bar recipe

Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 squares 1x
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These iced oatmeal cookie bars are perfectly moist and chewy, warmly spiced and drizzled with a sweet vanilla glaze. So easy to make and fun to share, these quick one-pan bars are delicious any time of day!

Ingredients

Units Scale
  • 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)

Vanilla Icing

  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 to 2 tablespoons whole milk
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper. Set aside.
  2. Melt the butter and transfer to a medium size bowl. Set aside to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until oats are cut into smaller bits. Do not pulse so much that the oats become “oat flour”.
  3. In separate bowl, whisk together the pulsed oats, flour, baking soda, cinnamon and salt. Set aside.
  4. To the melted butter, add the granulated and brown sugar. Mix on low speed (or use a whisk) for 1 minute. The mixture will resemble wet sand.
  5. Add the egg, followed by the vanilla and molasses. Mix to combine well.
  6. Add the dry ingredients to the butter and sugar mixture. Use a large spatula or wooden spoon to fold the mixture together just until the flour is incorporated. Do not over mix.
  7. Transfer the dough to the prepared baking pan. Bake for 20 to 24 minutes or until the edges are set and the top is a rich, golden brown. Do not overbake or the cookie bars will be dry.
  8. Remove the bars from the oven and cool in the pan on a wire cooling rack. Cool the bars for 1 to 2 hours until room temperature. Be sure the bars are cool to the touch before adding the icing.

Vanilla Icing

  1. In a medium bowl, whisk together the powdered sugar, milk and vanilla until thick but smooth. The icing should not be too runny. If too thin, add more powdered sugar one tablespoon at a time.
  2. Once the bars are cool to the touch, use a spoon to spread the icing over the tops of the bars, leaving small bits of the cookie bars peeking through.
  3. Allow the icing to set and then slice and serve.

Notes

Store bars tightly covered at room temperature for up to 4 days.

May be frozen. Recommend cooling completely and then freezing bars without icing. Freeze for up to 3 months. Defrost at room temperature before adding icing.

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7 Comments

  • Reply
    Anonymous
    November 27, 2024 at 12:20 pm

    Hello! Looks delicious! What kind of pan to bake in if I am tripling the recipe?

  • Reply
    Anonymous
    November 27, 2024 at 12:19 pm

    Hello! Looks delicious! What kind of pan to bake in if I am tripling the recipe? TIA! 🙂

    • Reply
      Heather Mubarak
      November 27, 2024 at 6:23 pm

      If you triple the recipe you’ll need to bake in a 9 x 13 inch pan AND an 8 x 8 inch pan. I would suggest baking one at a time.

  • Reply
    Anonymous
    November 27, 2024 at 9:41 am

    When do you add the honey ? I don’t see that in the directions?

  • Reply
    Anonymous
    November 20, 2024 at 9:07 am

    I made these for a work meeting and they were amazing! I added butterscotch chips, but otherwise followed the recipe exactly. My colleagues loved them as well. The best part? They’re SO EASY to make!



  • Reply
    Amber
    October 23, 2024 at 9:26 am

    Hello, I see that your cookie recipe is made with brown butter. Can these be made with brown butter too?

    • Reply
      Heather Mubarak
      October 23, 2024 at 10:22 am

      Yes! If browning the butter first, use 10 tablespoons of butter instead of 8. Enjoy!

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