These Iced Oatmeal Cookie Bars take everything you love about classic oatmeal cookies and turn them into soft, chewy squares topped with a sweet vanilla glaze. Each bite is filled with warm notes of cinnamon and brown sugar, balanced perfectly by the comforting texture of oats.
The drizzle of icing adds just the right touch of sweetness, making these bars a cozy treat for any occasion. Perfect for holiday gatherings, afternoon snacks, for picnics, or pairing with a hot cup of coffee, these bars are a nostalgic, bakery style favorite made simple in one pan.
This recipe serves: 12
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
You will need
• 1 cup of old fashion oats
• 1 cup 2 tbsp of all purpose flour
• 1/2 tap salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 stick of butter (melted and cooled)
• 1/2 cup of brown sugar
• 1/2 cup of sugar
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp of molasses
• 1/2 tsp of vanilla extract
• 2 tbsp of milk
• 1 cup of powdered sugar
Preheat the oven to 350° and line an 8x8 baking dish with parchment paper. In a food processor add the oats and pulse them for a few seconds, basically just chopping them in half, not making them into dust.
Add that to a medium sized bowl. Add the flour, salt, cinnamon and baking soda. Stir to combine and set aside.
Add the butter to a large bowl and melt it. Let it sit for about 5 minutes. Then add the brown sugar and sugar to the butter and whisk for 30 seconds.
Add the vanilla, egg and molasses and whisk again until combined.
Add the dry oat mixture to the wet bowl
Then mix using a silicone spoon or wooden spoon until everything is well combined and dough like.
Evenly spread the dough into the prepared baking dish. Bake for 25 minutes or until golden brown and the middle is not jiggly. Remove the bars and let them cool completely.
In a medium sized bowl add the vanilla, milk and powdered sugar and stir until a thick icing appears. Spread over top of the cooled bars.
Slice into 12 squares and serve and enjoy!
Tips and tricks!
Store in an airtight container in the fridge for 2-3 days.
If the edges puff up, once they are done cooled just slice the edges that are raised off so it’s evenly flat.
Place in the fridge for 5-10 minutes after icing to let the icing harden slightly.
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