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
- 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.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside.
- 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.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and molasses or honey. Mix until everything is uniformly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
