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
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, flour, baking soda, cinnamon, and salt. Set aside.
- 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.
- Add Wet Ingredients: Add the egg, vanilla extract, and molasses (or honey) to the butter-sugar mixture and mix until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
