Description
Deliciously soft and chewy Iced Oatmeal Cookie Bars with a sweet vanilla icing glaze. These bars combine old fashioned oats with warm spices and are topped with a smooth vanilla icing, making a perfect treat for any occasion.
Ingredients
Units
Scale
Cookie Bars
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (95 g) old fashioned oats
- 1 cup plus 2 tablespoons (140 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 tablespoon molasses (or honey)
Vanilla Icing
- 1/2 cup (60 g) powdered sugar, sifted
- 1 to 2 tablespoons whole milk
- 1/4 teaspoon vanilla
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
- Prepare Oats: Melt the butter and transfer it to a medium bowl to cool for about 10 minutes. Meanwhile, pulse the oats in a food processor until cut into smaller bits, but not to flour consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- Combine Butter and Sugars: To the cooled melted butter, add granulated sugar and brown sugar. Mix on low speed or whisk vigorously for 1 minute until mixture resembles wet sand.
- Add Wet Ingredients: Add the egg, vanilla, and molasses to the butter and sugar mixture. Mix until well combined.
- Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a spatula or wooden spoon just until flour is incorporated. Avoid overmixing to keep bars tender.
- Bake: Transfer the dough evenly into the prepared pan and bake for 24 minutes or until edges are set and top is golden brown. Avoid overbaking to prevent dryness.
- Cool: Remove from oven and cool bars in the pan on a wire rack for 1 to 2 hours until room temperature and cool to touch before icing.
- Make Icing: In a medium bowl, whisk together powdered sugar, 1 tablespoon milk, and vanilla until smooth and thick. Add extra milk one teaspoon at a time if needed to reach desired consistency.
- Ice Bars: Spoon and spread icing evenly over the cooled bars, allowing parts of the cookie to show through.
- Set and Serve: Allow icing to set completely before slicing into 16 squares and serving.
Notes
- Store bars tightly covered at room temperature for up to 4 days.
- For longer storage, freeze bars completely cooled and without icing for up to 3 months. Thaw at room temperature before adding icing.
- Ensure bars are completely cool before icing to prevent melting.
- Can substitute molasses with honey for a slightly different flavor.
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 130 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: 30 mg
