Iced Oatmeal Cookie Bars Recipe

ByAmanda
Jump to Recipe·5 from 18 reviews

If you’re craving a cozy, homey treat that’s just as comforting as a warm hug, I’ve got you covered with my **Iced Oatmeal Cookie Bars Recipe**. These bars are wonderfully chewy, packed with cinnamon-spiced oats, and topped with a luscious vanilla icing that’s the perfect sweet finish. Whether you’re baking for a crowd or just indulging in a little personal treat, this recipe is foolproof and seriously delicious. Stick around—I’ll share all my tips and tricks so your bars turn out perfectly every time!

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Why This Recipe Works

  • Perfect Texture Balance: The oats provide chewiness, while the flour and baking soda ensure the bars hold together without being cakey.
  • Flavor Harmony: Cinnamon and molasses create that classic oatmeal cookie warmth and depth that tastes like comfort in every bite.
  • Easy Icing Finish: A simple vanilla glaze adds a smooth sweetness without overwhelming the cookie flavors.
  • Simple and Accessible: No fancy ingredients or equipment needed—just everyday pantry staples.
Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal cookies, 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

Each ingredient in this Iced Oatmeal Cookie Bars Recipe plays a role in creating that tender, chewy texture and comforting flavor. Here’s why I choose them and a few tips for getting the best results.

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal cookies, 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 the butter first gives the bars a tender crumb and helps bring all the ingredients together nicely.
  • Old fashioned oats: Pulsing these just enough breaks them up without turning them into oat flour, preserving a pleasant chewy bite.
  • All-purpose flour: Gives structure without making the bars too dense.
  • Baking soda: Adds just enough lift and lightness.
  • Cinnamon: Infuses warmth and that quintessential oatmeal cookie flavor.
  • Salt: Enhances all the sweet flavors, balancing them perfectly.
  • Granulated sugar & light brown sugar: The granulated sugar adds crunch and the brown sugar brings moisture and depth from its molasses content.
  • Egg: Binds everything together and gives the bars their chewy texture.
  • Vanilla extract: Elevates the overall flavor with sweet, fragrant notes.
  • Molasses (or honey): For that classic oatmeal cookie richness and chewiness.
  • Powdered sugar, whole milk, and vanilla (for icing): Simple ingredients for a smooth, glossy finish that complements rather than overpowers the bars.
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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

I love making this Iced Oatmeal Cookie Bars Recipe just the way it is, but sometimes I like to mix it up a bit based on the season or what I have. Feel free to personalize it—it’s your kitchen, after all!

  • Add-ins: I sometimes toss in a handful of raisins or chopped nuts for extra texture and flavor. You can also swap in chocolate chips if you want a sweeter twist.
  • Molasses substitution: If you don’t have molasses, honey works fine, and maple syrup adds an interesting nuance too.
  • Gluten-free: Try using a gluten-free flour blend instead of all-purpose, and make sure your oats are certified gluten-free.
  • Spice variations: A pinch of nutmeg or ground ginger alongside the cinnamon can really amp up the warmth in colder months.

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

Step 1: Prep and pulse the oats just right

Start by pulsing your old fashioned oats in a food processor until they’re chopped into smaller bits—but don’t overdo it! You want texture, not oat flour. This step is key for the perfect chewy bite that makes this recipe stand out from your average oatmeal cookie bars.

Step 2: Mix the dry ingredients

Whisk together your pulsed oats, flour, baking soda, cinnamon, and salt in a separate bowl. This ensures the leaveners and spices are evenly distributed before you combine them with the wet ingredients.

Step 3: Combine melted butter with sugars

Once your butter has melted and cooled about 10 minutes (this helps prevent scrambling the egg later), whisk in both granulated and brown sugar until the mixture looks like wet sand. It’s a fun texture to watch develop, and it means you’re on track for those tender, chewy bars you’re craving.

Step 4: Add egg, vanilla, and molasses

Beat in the egg, vanilla extract, and molasses until everything is smooth and well combined. This little trio adds moisture, flavor, and richness that really make the bars sing.

Step 5: Fold in dry ingredients gently

Use a spatula or wooden spoon to fold the dry ingredients into the wet mixture—just until no flour streaks remain. Overmixing here is a common mistake that can make your bars tough, so be gentle and patient.

Step 6: Bake until golden and set

Press your dough into a parchment-lined 8×8 pan and bake at 350°F for 20 to 24 minutes. Keep a close eye—the edges should be set and golden brown, but the center still looks slightly soft. Overbaking dries these bars out, so better to err on the side of slightly underdone.

Step 7: Cool completely before icing

Now, this is hard—trust me, I’ve tried it. Let the bars cool in the pan on a wire rack for 1 to 2 hours until they’re room temperature. If they’re warm, the icing will melt into a mess instead of forming that lovely smooth layer we want.

Step 8: Whisk and spread the vanilla icing

Whisk powdered sugar, milk, and vanilla together until the icing is thick but spreadable. If it’s too runny, add a bit more powdered sugar. Use a spoon to dollop and gently spread over the bars, leaving little patches of cookie peeking through for a rustic, charming look.

Step 9: Let the icing set then slice

Allow the icing to set completely, about 30 minutes, before slicing into squares. Use a sharp knife for clean cuts and enjoy immediately—or save some for later!

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Pro Tips for Making Iced Oatmeal Cookie Bars Recipe

  • Pulse, Don’t Pulverize Oats: I learned the hard way that blitzing oats too much makes the texture mushy—keep them chunkier for that perfect chew.
  • Cool Butter Thoroughly: Pour melted butter into the bowl and wait at least 10 minutes before adding the egg to avoid scrambled bits in your dough.
  • Watch the Bake Time Closely: My best bars come from 22 minutes exactly—edges golden, center just set but still soft to touch.
  • Icing Patience Pays Off: Don’t rush the glaze—wait until bars are fully cool, or your icing will slide around and lose that pretty finish.

How to Serve Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars, oatmeal cookie bars, chewy oatmeal cookies, 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 with just the vanilla icing, but for special occasions, a light dusting of cinnamon or a few toasted oats sprinkled on top adds a cute touch—and a tiny bit of extra flavor and texture. Sometimes, a few mini chocolate chips scattered on the icing before it sets is a hit in my house!

Side Dishes

These bars pair gorgeously with a hot cup of coffee or spiced chai. When I’m serving a brunch or afternoon tea, I like to bring out fresh fruit—think sliced apples or juicy pears—which balances the sweet density of these bars beautifully.

Creative Ways to Present

For a party, I’ve arranged these Iced Oatmeal Cookie Bars on a rustic wooden board with small bowls of assorted toppings—like chopped nuts, shredded coconut, or even a drizzle of caramel sauce—so guests can personalize their treats. It’s a fun way to make these simple bars feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover bars tightly covered at room temperature in an airtight container. Because they’re so moist, they keep wonderfully for up to 4 days without drying out—though I doubt they’ll last that long!

Freezing

If I’m making a big batch ahead of time, I usually freeze the bars without icing to prevent sogginess. Wrapped tightly in plastic wrap and then placed in a freezer bag, they hold up well for up to 3 months. When I’m ready to enjoy, I thaw them at room temperature before adding fresh icing.

Reheating

Leftover bars taste great at room temperature, but if you want that just-baked warmth, I pop a slice in the microwave for about 10-15 seconds. Just be careful not to melt the icing too much—this little trick brings out extra softness and flavor.

FAQs

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

    Instant oats are finer and will create a different texture—usually softer and less chewy. I recommend sticking with old fashioned oats and pulsing them lightly as the recipe instructs to keep the ideal chewy texture.

  2. How do I know when the bars are done without overbaking?

    Look for golden edges and a set surface that’s slightly soft in the center. The bars will continue to firm up as they cool, so pulling them out when the center still gives just a little bit will ensure tender, not dry, bars.

  3. Can I omit the molasses or replace it with something else?

    Yes! Molasses adds deep flavor and chewiness, but you can substitute honey or maple syrup if that’s what you have. Just expect a slightly different taste profile, but still delicious!

  4. Is this recipe suitable for meal prep or gifting?

    Absolutely! These bars store well and freeze nicely, making them great for meal prep or homemade gifts. Just remember to add the icing after thawing if you freeze the bars.

Final Thoughts

From the very first time I made this Iced Oatmeal Cookie Bars Recipe, it became my go-to when I wanted something sweet and cozy without fuss. The chewy oats, warm spices, and that dreamy vanilla glaze are like a little celebration in every bite. I hope you find as much joy making and sharing these bars as I have—go ahead, grab your mixing bowl and create some kitchen magic today!

Print
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Iced Oatmeal Cookie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Amanda
  • 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 and moist Iced Oatmeal Cookie Bars featuring a blend of oats, cinnamon, and brown sugar, topped with a smooth vanilla icing. Perfect for a sweet snack or dessert that combines warmth and a sweet finish.

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 Oven: Preheat your oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set it aside to prepare the batter.
  2. Prepare Butter and Oats: Melt the butter and let it cool for about 10 minutes. Meanwhile, pulse the old fashioned oats in a food processor until chopped into smaller bits but not turned into oat flour.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside.
  4. Cream Sugar and Butter: To the cooled melted butter, add granulated sugar and brown sugar. Mix on low speed or whisk vigorously for about 1 minute until it resembles wet sand.
  5. Add Wet Ingredients: Beat in the large egg, vanilla extract, and molasses or honey. Mix until everything is uniformly combined.
  6. Combine Wet and Dry: Fold the dry ingredients into the butter and sugar mixture using a large spatula or wooden spoon just until flour is incorporated. Avoid over mixing to keep the bars tender.
  7. Bake the Bars: Transfer the dough evenly into the prepared baking pan. Bake for 24 minutes or until edges are set and the top turns a rich, golden brown, ensuring not to overbake to avoid dryness.
  8. Cool Bars: Remove the bars from the oven and allow them to cool in the pan on a wire rack for 1 to 2 hours until they reach room temperature.
  9. Prepare Vanilla Icing: Whisk together powdered sugar, 1 tablespoon whole milk, and vanilla extract in a medium bowl until smooth and thick. If too runny, add more powdered sugar a tablespoon at a time until desired consistency.
  10. Ice the Bars: Once bars are cool to the touch, spoon and spread the vanilla icing over the top, leaving small areas of the bars visible.
  11. Set and Serve: Let the icing set before slicing into 16 squares. Serve and enjoy!

Notes

  • Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
  • For longer storage, freeze the bars without icing for up to 3 months. Thaw at room temperature before adding the icing.
  • Do not overbake the bars to avoid dryness; the edges should be set and the top golden brown.
  • If you want a richer icing, you can substitute whole milk with cream but adjust powdered sugar accordingly.
  • Molasses can be replaced with honey to slightly adjust the flavor and sweetness.

Nutrition

  • Serving Size: 1 square
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 120 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

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