Soft and chewy oatmeal raisin cookie bars with a hint of cinnamon, perfect for a cozy snack or dessert.

1 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1 1/2 cups raisins

Optional: 1/2 cup chopped nuts (walnuts, pecans)

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Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper or spray with cooking spray.
Beat softened butter, brown sugar, and granulated sugar until fluffy and light in color.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
In a separate bowl, whisk rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in raisins and nuts if using.
Spread dough evenly into prepared baking dish and press down gently to flatten.
Bake for 25–30 minutes until bars are golden brown and a toothpick inserted in the center comes out clean.
Let bars cool completely in the pan before cutting into squares or bars.

Bars can be stored in an airtight container at room temperature for up to 4 days.

Freeze wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.

Reheat bars in microwave for 15 seconds or in a 300°F oven for 5-7 minutes.

Use rolled oats for best texture; quick oats make bars softer.

Substitute gluten-free flour blend to make the recipe gluten-free.

Replace raisins with dried cranberries, cherries, or chopped dates as desired.

Butter can be replaced with dairy-free margarine or coconut oil for a dairy-free version.