Oatmeal Raisin Cookie Bars
Inspired by techniques from King Arthur Baking.
Chewy molasses oatmeal bars with raisins and a simple icing drizzle.
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Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 1.9 g |
| Carbohydrate | 27.6 g |
| of which sugars | 18.3 g |
| of which free sugars | 13.6 g |
| Fat | 6.4 g |
| of which saturates | 3.8 g |
| Fibre | 1 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Bars
- 135 g light brown soft sugar
- 115 g unsalted butter, at room temperature
- 2 tbsp black treacle or molasses
- 1 large egg, at room temperature
- 1 tsp vanilla
- 120 g plain flour
- 50 g rolled oats
- 2 tsp ground cinnamon
- ½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 115 g raisins
Glaze
- 55 g icing sugar, sifted
- 2 tsp warm water, plus extra as needed
- 1
Prepare. Heat the oven to 175 °C (155 °C fan), shelf in the centre, and grease and line the 20 cm tin.
- 2
Mix. Whisk the brown sugar, butter and treacle together, then whisk in the egg and vanilla.
- 3
Dry. Add the flour, oats, cinnamon, baking powder and salt and stir with a spatula until no dry streaks remain, then stir in the raisins.
- 4
Bake. Spread evenly and bake 25-30 min, until evenly browned and set in the centre (about 96 °C inside). Cool completely on a rack.
- 5
Glaze. Whisk the icing sugar with 2 tsp water, adding drops more until it flows like honey. Drizzle over and let it set 5-10 min before cutting into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
