Description
Delicious and soft iced oatmeal cookie bars with a cinnamon and molasses flavor, topped with a smooth vanilla icing. Perfect as a sweet snack or dessert, these bars are easy to make and bake in just 20 minutes.
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
- Prepare the Oven and Pan: Preheat your oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set it aside.
- Process Oats: Melt the butter and transfer to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until they are cut into smaller bits but not turned into oat flour.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: Add granulated sugar and brown sugar to the cooled melted butter. Mix on low speed or whisk for 1 minute until the mixture resembles wet sand.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, and molasses until well combined.
- Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a large spatula or wooden spoon until just combined. Avoid overmixing.
- Bake the Bars: Transfer the dough evenly into the prepared baking pan. Bake for 24 minutes or until edges are set and top is golden brown. Remove from oven and cool on a wire rack within the pan for 1 to 2 hours until room temperature.
- Make the Vanilla Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until thick and smooth. Add more milk if needed to reach spreadable consistency or more powdered sugar to thicken.
- Ice the Bars: Once cooled to touch, spread the vanilla icing evenly over the bars, allowing some cookie surface to show through.
- Serve: Allow the icing to set, then slice into 16 squares and serve.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze bars without icing for up to 3 months; thaw at room temperature before icing.
- Ensure bars are completely cooled before adding icing to prevent melting.
- You can substitute honey for molasses if a milder sweetness is preferred.
- Do not overbake bars to keep them moist and chewy rather than dry.
Nutrition
- Serving Size: 1 square (approx. 40 g)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
