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My husband's favorite cookies are oatmeal raisin.... much faster & easier to make them in a square pan and then cut into squares. You can make them with real sugars, but I use white & brown Splenda for his. ** His favorite ice cream is Rum Raisin, so sometimes I'll soak the raisins in rum first.
You can also put a light glaze on the top of the bars (while warm), but I was going to cut and stack them on my covered cake dish, and didn't want the glaze to stick to the other cookies. Prettier with the glaze though.
***
OATMEAL RAISIN COOKIE BARS ~or~ OATMEAL RUM RAISIN BARS
With sugar or sugar-free (except for raisins & rum)
1 cup all-purpose flour………………………..1/2 tsp. salt
1/2 cup sugar or 1/2 cup regular white Splenda
1/2 cup brown sugar (I like dark) or 1/4 cup brown Splenda blend
1/2 tsp. baking soda (increase to 1 tsp. if using Splenda)
1/2 tsp. ground cinnamon……………….……1/4 tsp. ground nutmeg
1 tsp. pure vanilla extract…………………….1 large egg
1/2 cup (1 stick) butter, melted and cooled
1 cup quick cooking (not instant) oats
3/4 cup raisins
(if you want RUM RAISIN, then heat 1/2 cup rum in a microwave-proof bowl. Put the raisins into a bowl and pour the hot rum over them. Let them sit for about 5 minutes, then drain well and use.)
Optional GLAZE:
1/2 cup powdered sugar ~or~ 1/3 cup regular white Splenda plus enough cornstarch to equal 1/2 cup total
dash of cinnamon............................................up to about 2 TB liquid (milk, rum, cinnamon or caramel flavored liquid coffee creamer {sugar-free is fine})
***
Preheat oven to 350°. Spray an 8” or 9” square pan generously with non-stick baking spray (my husband likes them thinner & crisper, so I use 9”. If you want thicker, softer cookie bars use 8”)
Mix together the flour, sugar, brown sugar (or Splendas), baking soda, salt and spices in a large mixing bowl. (I use a wooden spoon.)
Make a well in the center of the dry mixture ~ add the vanilla, egg, melted butter and mix until smooth. Stir in the oats and raisins until well blended.
Spread the batter evenly in the prepared pan ~ press down firmly. ** Bake for 15-17 minutes (for softer bars) or 18-20 minutes (crisper bars). The cookie bars should have golden brown edges, and a toothpick will come out clean.
Cool pan on a wire rack. Cut into bars (don't cut while still hot, or they may crumble)
Optional GLAZE ** Whisk the liquid gradually (1 tsp. at a time) into powdered sugar, until smooth glaze consistency. Spread over the top of the bars while still warm.
You can also put a light glaze on the top of the bars (while warm), but I was going to cut and stack them on my covered cake dish, and didn't want the glaze to stick to the other cookies. Prettier with the glaze though.
***
OATMEAL RAISIN COOKIE BARS ~or~ OATMEAL RUM RAISIN BARS
With sugar or sugar-free (except for raisins & rum)
1 cup all-purpose flour………………………..1/2 tsp. salt
1/2 cup sugar or 1/2 cup regular white Splenda
1/2 cup brown sugar (I like dark) or 1/4 cup brown Splenda blend
1/2 tsp. baking soda (increase to 1 tsp. if using Splenda)
1/2 tsp. ground cinnamon……………….……1/4 tsp. ground nutmeg
1 tsp. pure vanilla extract…………………….1 large egg
1/2 cup (1 stick) butter, melted and cooled
1 cup quick cooking (not instant) oats
3/4 cup raisins
(if you want RUM RAISIN, then heat 1/2 cup rum in a microwave-proof bowl. Put the raisins into a bowl and pour the hot rum over them. Let them sit for about 5 minutes, then drain well and use.)
Optional GLAZE:
1/2 cup powdered sugar ~or~ 1/3 cup regular white Splenda plus enough cornstarch to equal 1/2 cup total
dash of cinnamon............................................up to about 2 TB liquid (milk, rum, cinnamon or caramel flavored liquid coffee creamer {sugar-free is fine})
***
Preheat oven to 350°. Spray an 8” or 9” square pan generously with non-stick baking spray (my husband likes them thinner & crisper, so I use 9”. If you want thicker, softer cookie bars use 8”)
Mix together the flour, sugar, brown sugar (or Splendas), baking soda, salt and spices in a large mixing bowl. (I use a wooden spoon.)
Make a well in the center of the dry mixture ~ add the vanilla, egg, melted butter and mix until smooth. Stir in the oats and raisins until well blended.
Spread the batter evenly in the prepared pan ~ press down firmly. ** Bake for 15-17 minutes (for softer bars) or 18-20 minutes (crisper bars). The cookie bars should have golden brown edges, and a toothpick will come out clean.
Cool pan on a wire rack. Cut into bars (don't cut while still hot, or they may crumble)
Optional GLAZE ** Whisk the liquid gradually (1 tsp. at a time) into powdered sugar, until smooth glaze consistency. Spread over the top of the bars while still warm.
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