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Iced Oatmeal Cookie Bars Recipe

ByMadison
Jump to Recipe· 4.4 from 6 reviews

If you’re on the hunt for a deliciously nostalgic treat that’s both easy to make and impossible to resist, you’re going to love this Iced Oatmeal Cookie Bars Recipe. Imagine soft, chewy oatmeal bars with just the right hint of cinnamon, topped with a smooth, vanilla icing that adds a little magic to every bite. I’ve made these bars more times than I can count, and each time, they disappear faster than I expect. Trust me, keep reading because I’m sharing all my tips so you nail this recipe perfectly at home.

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Why This Recipe Works

  • Perfect Texture Balance: These bars have that chewy oatmeal center with just a hint of crispness on the edges—no dry bites here.
  • Simple Ingredients, Big Flavor: Using molasses alongside vanilla adds depth and warmth that takes this beyond a basic cookie bar.
  • Easy Vanilla Icing: The smooth glaze isn’t overly sweet, and it complements the oats perfectly without stealing the show.
  • No Fuss Prep: You don’t need any fancy mixers or special skills—just a bit of patience and the right timing for cooling before glazing.
Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal bars, vanilla icing cookie bars - The image shows nine square pieces of a light brown cake arranged in a 3x3 grid on a white marbled surface. Each piece is thick and topped with a smooth, glossy white icing that covers the entire top layer but is slightly uneven, with some small holes and cracks revealing the cake underneath. The edges between the squares are cleanly cut, showing the dense texture of the cake layers below the shiny icing. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk about the ingredients because they’re the real heroes here. Each one was chosen to create that classic oatmeal cookie flavor with a soft texture that holds up well when turned into bars. Plus, knowing why they’re in the mix helps you understand what to do if you want to swap something out.

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal bars, vanilla icing cookie bars - Flat lay of a small mound of old fashioned oats, a small white ceramic bowl of melted unsalted butter, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with baking soda, a few grains of coarse salt scattered near a small white bowl, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, one whole uncracked large brown egg, a small white bowl of golden molasses, a small white bowl of powdered sugar, a small white bowl of whole milk, and a small white bowl with clear vanilla extract, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Melting it gives a tender, moist crumb, and controlling the salt means you can adjust seasoning just right.
  • Old Fashioned Oats: These give you chew and texture; pulsing them slightly helps the bars hold together without turning too powdery.
  • All-purpose Flour: The backbone of the bars, providing structure and a tender bite.
  • Baking Soda: Helps these bars rise and keeps the texture light without being cakey.
  • Cinnamon: Essential for that warm, cozy flavor we associate with oatmeal cookies.
  • Salt: Balances the sweetness and enhances all the flavors.
  • Granulated and Brown Sugar: Brown sugar adds moisture and a hint of caramel flavor while granulated sugar keeps it from being heavy.
  • Egg: Binds everything together so your bars stay intact and chewy.
  • Vanilla Extract: For that classic, comforting note.
  • Molasses (or honey): I love molasses here—it adds complexity and richness to the flavor.
  • Powdered Sugar (for icing): Makes the perfect base for a smooth and slightly sweet glaze.
  • Milk (for icing): Just enough to get a spreadable consistency, so the glaze isn’t too runny.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Iced Oatmeal Cookie Bars Recipe is how easy it is to customize. Whether you want to add a little extra zing, cater to dietary needs, or just mix up textures and flavors, there’s lots of room to play.

  • Raisin or Dried Cranberry Addition: I’ve added raisins before when I craved a bit more chew and sweetness in the bars. It’s a simple switch that makes the bars feel even more like a traditional oatmeal cookie.
  • Nutty Crunch: Chopped walnuts or pecans add an awesome texture contrast—just fold them into the batter before baking.
  • Gluten-Free Flour: If you’re avoiding gluten, swapping in a 1:1 gluten-free flour blend works pretty well here. Keep the oats certified gluten-free, and you’re good to go.
  • Flavor Variations: Sometimes I add a pinch of ground nutmeg or cardamom along with the cinnamon for a subtle warm spice twist.

Step-by-Step: How I Make Iced Oatmeal Cookie Bars Recipe

Step 1: Prep with Patience

Start by preheating your oven to 350°F and lining an 8×8 inch pan with parchment. Melting the butter and letting it cool for about 10 minutes is key—I’ve learned that hot butter cooks the eggs too quickly, making the batter clump. Meanwhile, pulse your oats in a food processor until they’re chopped into smaller pieces but don’t go all the way to oat flour. Mixing old fashioned oats with a little broken-down texture gives the bars a perfect chew.

Step 2: Combine the Dry Ingredients

Whisk the pulsed oats with flour, baking soda, cinnamon, and salt together in a bowl. I do this separately so I can just fold them into the wet mixture later without over mixing—a mistake that turns bars tough if you’re not careful.

Step 3: Mix Butter and Sugars

To the cooled melted butter, add your granulated and brown sugars. I usually mix this on low speed or whisk by hand for about a minute until it resembles damp sand. This texture means the sugars are blended just right and will help keep the cookies chewy.

Step 4: Add Egg, Vanilla, and Molasses

Next, mix in your egg, vanilla, and molasses until everything’s completely combined. Molasses adds that subtle molasses-y depth that reminds me of a bakery cookie rather than something store-bought.

Step 5: Fold in Dry Ingredients and Bake

Now, gently fold in your dry mix using a spatula or wooden spoon—fold just until combined. Over mixing will make your bars tough, so resist stirring more than you have to. Pour the batter into your prepared pan and bake for 20 to 24 minutes. The edges should be set and the top golden brown, but the center can still be a tiny bit soft—that’s how I know they’ll stay chewy once cooled.

Step 6: Cool Before Icing

This is one of the most important steps—cool your bars in the pan on a wire rack for 1 to 2 hours until they’re completely at room temperature. If you try to add the icing too soon, it’ll melt right off and you’ll lose that beautiful glaze.

Step 7: Make and Spread Vanilla Icing

Whisk together powdered sugar, milk, and vanilla until the icing is thick but spreadable. If it’s too runny, add a little more powdered sugar a tablespoon at a time. Use a spoon to gently spread the icing over the bars, leaving some bits of cookie peeking through—it looks rustic and inviting. Let the icing set before slicing into squares and serving.

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Pro Tips for Making Iced Oatmeal Cookie Bars Recipe

  • Pulse Oats Lightly: Don’t over-process your oats; leaving some larger pieces gives a great chewy texture.
  • Don’t Overbake: Take the bars out as soon as the edges are set; the center will firm up as they cool.
  • Cool Completely Before Icing: Trust me, icing something warm will make a mess and the glaze won’t set properly.
  • Use Fresh Ingredients: Fresh cinnamon and good-quality vanilla really make a difference in flavor.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal bars, cinnamon oatmeal bars, vanilla icing cookie bars - The image shows many square bars stacked closely together, each bar having two visible layers. The bottom layer is a light brown, crumbly, and textured base that looks like a oat or cookie mixture. The top layer is a shiny white icing that spreads unevenly across the surface, with some areas thicker and others showing the brown base underneath. The bars look soft but firm, with rough edges and a slightly grainy texture. The whole setup is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and just let the vanilla icing shine, but when I’m serving these bars for company, a light sprinkle of cinnamon or a few rolled oats on top of the icing adds a charming rustic touch. Sometimes a dusting of powdered sugar before serving makes them look like a little winter wonderland treat.

Side Dishes

These bars are perfect alongside a piping hot cup of tea or coffee, especially on a lazy weekend afternoon. I also love pairing them with a glass of cold milk or even a dollop of vanilla yogurt for breakfast or brunch.

Creative Ways to Present

For holiday gatherings, I like to cut these bars into bite-sized squares and arrange them on a pretty platter with some fresh berries or edible flowers. Wrapping individual bars in parchment paper tied with twine makes cute, thoughtful little gifts for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Once iced and cooled, store your bars in an airtight container at room temperature for up to 4 days. I usually keep mine on the counter, and they stay surprisingly fresh and chewy the whole time.

Freezing

I recommend freezing these bars without the icing to avoid a soggy glaze after thawing. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready, let them thaw at room temperature and then add fresh icing just before serving.

Reheating

If you like your bars a little warm, pop an individual piece in the microwave for 10-15 seconds before eating. I avoid reheating the whole batch since that can soften the icing too much, but warming a single square revives the chewy texture wonderfully.

FAQs

  1. Can I use quick oats instead of old fashioned oats for the Iced Oatmeal Cookie Bars Recipe?

    You can, but quick oats tend to bake up softer and may result in less chewy texture. If you use quick oats, consider reducing how finely you pulse them to avoid them becoming too powdery. Old fashioned oats give the best balance of chewiness and structure in this recipe.

  2. How do I know when the cookie bars are perfectly baked?

    Watch for edges that are golden brown and set, while the center might still look slightly soft. The bars continue to firm up as they cool, so it’s better to underbake slightly than to overbake and risk drying them out.

  3. Can I make the icing dairy-free?

    Absolutely! Substitute the whole milk with your favorite plant-based milk like almond, oat, or coconut milk. Just make sure it’s unsweetened to control the icing’s sweetness and consistency.

  4. What’s the best way to cut the bars without crumbling the icing?

    Use a sharp knife and run it under hot water before slicing—wipe dry each time for clean cuts. This helps the icing cut smoothly without cracking or tearing. Also, let your icing fully set before cutting for the best results.

Final Thoughts

These Iced Oatmeal Cookie Bars are one of those recipes that always bring a smile and a little comfort—whether you’re picking at them after dinner or packing them for lunchbox treats. I remember perfecting this recipe on a rainy Saturday afternoon, and now it’s one I reach for when I want something warm and cozy but effortlessly satisfying. Give it a go, and I’m confident these bars will become your new favorite too. Happy baking, friend!

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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 6 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious Iced Oatmeal Cookie Bars with a sweet vanilla icing, offering a perfect balance of chewy oats and warm cinnamon spice. These bars are easy to make and ideal for a delightful snack or dessert.

Ingredients

Units Scale

Cookie Bars

  • 1/2 cup unsalted butter, melted and slightly cooled (113 g)
  • 1 cup old fashioned oats (95 g)
  • 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled (140 g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar, packed (100 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses (or honey)

Vanilla Icing

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
  2. Process Oats: Melt the butter and let it cool for about 10 minutes. Pulse the oats in a food processor until they are cut into smaller pieces but not ground into flour.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, flour, baking soda, cinnamon, and salt. Set aside.
  4. Combine Butter and Sugars: Add granulated and brown sugars to the melted butter and mix on low speed or whisk for about 1 minute until the mixture resembles wet sand.
  5. Add Wet Ingredients: Add the egg, vanilla extract, and molasses (or honey) to the butter-sugar mixture and mix until well combined.
  6. Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a spatula or wooden spoon just until combined. Avoid over mixing to keep the bars tender.
  7. Bake the Bars: Transfer the dough to the prepared pan and bake for 24 minutes or until the edges are set and the top is golden brown. Avoid overbaking to prevent dryness.
  8. Cool the Bars: Remove from oven and cool in the pan on a wire rack for 1 to 2 hours until completely at room temperature before icing.
  9. Prepare Icing: Whisk powdered sugar, milk, and vanilla extract in a bowl until thick and smooth. Adjust thickness by adding powdered sugar or milk as needed.
  10. Ice the Bars: Spread the vanilla icing over the cooled bars using a spoon, leaving some of the cookie visible. Allow the icing to set before slicing.
  11. Serve and Store: Slice into 16 squares and serve. Store covered at room temperature for up to 4 days or freeze unfrosted bars for up to 3 months.

Notes

  • Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
  • Bars may be frozen without icing for up to 3 months; defrost completely at room temperature before icing.
  • Do not overprocess oats into flour to retain texture in the bars.
  • Ensure bars are fully cooled before adding icing to prevent melting and runny glaze.
  • Adjust icing thickness by adding powdered sugar or milk gradually.
  • Use parchment paper for easy removal and clean-up.

Nutrition

  • Serving Size: 1 square
  • Calories: 190 kcal
  • Sugar: 15 g
  • Sodium: 120 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

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