If you love classic oatmeal raisin cookies, you’re going to want to make these Oatmeal Raisin Cookie Bars! All the chewy, cinnamon-spiced flavors you expect are packed into soft, chewy bars topped with a rich, cream cheese frosting. If you love these bars, which you will, and can’t get enough of oatmeal raisin, you will want to check out my Maple Oatmeal Raisin Cookies, too!

Oatmeal Raisin Cookie Bars cut into squares on a white table from overhead.

Ingredients & Substitutions

Raisins: Be sure to soak the raisins in warm water for about 30 minutes before starting this recipe. If you’re looking for a grown-up twist, try soaking the raisins in brandy for deliciously boozy oatmeal raisin cookies or bars!
Butter: I recommend using unsalted butter so you can control exactly how much salt goes into your bars. Unsalted butter lets the flavors shine without adding extra saltiness. But if all you have is salted butter, no worries, you can still use it! Just skip or reduce the 1/2 teaspoon salt in the recipe to keep the balance just right.
Sugar: This recipe uses both light brown sugar and granulated sugar to get the perfect balance of sweetness and texture. The brown sugar adds a little extra moisture and a rich, caramel flavor, while the granulated sugar helps the bars stay chewy and gives a nice texture.
Oats: Using old-fashioned oats (or rolled oats) gives the bars more of a chewy texture, which I like. You can use quick oats if that’s what you have, but the texture will be a bit softer and less chewy.
Cinnamon: Cinnamon adds a warm, cozy flavor to these bars. If you don’t have cinnamon, you can try ground nutmeg or pumpkin pie spice as a substitute, but cinnamon is definitely best here.
Frosting: I love the cream cheese frosting on these bars! Yes, the bars are good without it, too, but honestly, it is worth it!

Why Soak Raisins Before Baking?

Soaking raisins before baking isn’t required, but it does plump them up and keep them extra juicy. If you skip the soak, they won’t turn into little rocks, but they can end up a bit chewier, especially if they’re sitting on the surface of your cookies or bars.

Stack of frosted Oatmeal Raisin Cookie Bars.

Yes! If you’re not a fan of raisins, feel free to leave them out. The bars will still be soft, chewy, and full of flavor, just like my perfect oatmeal cookies! You can also substitute them with something else you like. I think chopped dates, dried cranberries, or even chocolate chips work well.

Tips for Soft and Chewy Oatmeal Bars Every Time

Use old-fashioned oats: They give the best chewy texture. Quick oats can make the bars too soft or cakey.
Don’t skip soaking the raisins: It keeps them plump and prevents them from drying out the bars.
Measure your flour correctly: Too much flour = dry bars. (And we don’t want that!) Spoon and level, don’t scoop.
Don’t overmix the batter: Mix just until combined to keep the bars tender.
Watch your bake time: Bake until the edges are golden and the center is just set. Overbaking leads to dryness.
Cool bars completely before frosting: This helps the bars stay moist and hold their shape.

Can I Add Nuts or Chocolate Chips to These Bars?

Yes! Feel free to stir in chopped walnuts, pecans, or chocolate chips for extra flavor and texture. About ½ to 1 cup is a good amount. Just fold them in along with the raisins (or instead of them, if you prefer).

Hand holding a Oatmeal Raisin Cookie Bar that has a bite taken out.

If you’ve already frosted the bars, they need to be stored in the refrigerator. Place the oatmeal raisin cookie bars in an airtight container and refrigerate for up to 4–5 days. For the best texture and flavor, let them sit at room temperature for 15–20 minutes before serving so the frosting softens a bit.

Yes. But keep in mind, if your bars have cream cheese frosting like these, it’s best to freeze them without the frosting. It is easy to add it later. To freeze, wrap the bars tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator or at room temperature. Already frosted? You can still freeze them; just know the texture of the frosting may change slightly once thawed.