Description
These Iced Oatmeal Cookie Bars are a delightful treat combining the wholesome texture of oats with the warm flavors of cinnamon and molasses, topped with a smooth vanilla icing. Perfect for dessert or a sweet snack, these bars offer a chewy, rich cookie experience in an easy-to-slice bar format.
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: Preheat your 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. Meanwhile, pulse the oats in a food processor just until they are cut into smaller bits, avoiding turning them into oat 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: To the cooled melted butter, add both sugars and mix on low speed or whisk for one minute until the mixture resembles wet sand.
- Add Wet Ingredients: Add the egg, vanilla extract, and molasses to the butter and sugar mixture. Mix well to combine.
- Fold in Dry Ingredients: Add the dry mixture to the wet ingredients and fold gently with a spatula or wooden spoon just until incorporated. Avoid overmixing.
- Bake: Transfer the dough evenly into the prepared baking pan and bake for 24 minutes, or until edges are set and the top is golden brown.
- Cool Bars: Remove from oven and let the bars cool completely in the pan on a wire rack for 1 to 2 hours before icing.
- Prepare Icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until thick but smooth. Adjust thickness by adding more powdered sugar if needed.
- Ice the Bars: Once bars are cool, spread the icing evenly over the top, leaving some cookie surface visible.
- Set and Serve: Allow the icing to set before slicing into 16 squares and serving.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze the bars without icing after they are completely cooled. Freeze for up to 3 months and defrost at room temperature before adding the icing.
- To keep the icing from being too runny, add powdered sugar gradually.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
