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stacked oatmeal cookie bars with chocolate chips, raisins, and walnuts

Oatmeal Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 bars 1x
  • Category: Cookie Bars
  • Method: Oven
  • Cuisine: American


Oatmeal Cookie Bars are so soft and chewy, and they’re packed with raisins, chocolate chips, and more! Dessert doesn’t get any easier, or more delicious, than these easy cookie bars!


  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups all purpose flour
  • 2 cups old-fashioned (rolled) oats
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cups raisins
  • 1/2 cup walnuts


  1. Preheat oven to 350°F. Line a 9×13- inch baking dish with parchment paper and coat with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add in the eggs, vanilla, salt, cinnamon, baking soda, and baking powder, and mix until smooth, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour and oats and mix until combined.
  4. Stir in the chocolate chips, raisins, and walnuts until evenly incorporated.
  5. Press the mixture into the prepared pan and bake for 20- 25  minutes.
  6. Allow the bars too  cool completely before cutting into bars.


  • Let the Cookie Cool Before Cutting the Bars: This gives it a little time to firm up. If you try to cut the bars too early on, they could crumble and fall apart.
  • How to Tell When It’s Done: The edges of the cookie should be golden-brown and firm. If the middle looks a little underdone, that’s okay. It’ll finish cooking in the pan while you let it cool.
  • Use Parchment Paper: There’s nothing worse than losing cookies to a pan that wasn’t greased enough. Use parchment paper for easy, non-eventful cookie removal!
  • Can I Use Quick Oats? Sure! The texture won’t be quite the same, but it still works well and tastes great.
  • Storage: Store airtight in the refrigerator for 4-5 days. You can also freeze airtight, between layers of parchment paper, for 2-3 months. 
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