Raisin Bar Cookies: Easy Filled Bar Cookie Recipe
Raisin Bar Cookies are one of those feel-good, easy cookie
recipes … all the warmth of an oatmeal raisin cookie, but in a bar cookie
The bars are simple because they are layered, with the crust
and the topping one in the same mixture.
And don’t let the idea of making a stove top
filling intimidate you. Cornstarch means thickening is nearly foolproof and the
mixture takes just 6-7 minutes to blend together.
Raisin Bar Cookies are a crossover cookie recipe. Three layers – one a
filling – make this recipe a filled cookie. Yet they are baked in a pan and
cut, so they are also bar cookies.
Prep time: 20-30 minutes
Bake time: 32-38 minutes
Makes about 3 dozen bars, depending upon how you slice them
Crust and Topping
1 ¼ cups (2 ½ sticks) butter or margarine, softened
1 ¼ cups packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 ½ cups rolled oats plus 2-3 tablespoons extra (for
2 teaspoons baking soda
1 teaspoons cinnamon
2 cups raisins
1 cup granulated sugar
1 teaspoon cornstarch
½ cup cold apple cider or cold water
Directions for Raisin Bar Cookies
- Preheat oven to 350º F.
- Line a 13 x 9 baking pan or a 15 x 10 baking pan with
parchment paper. (The smaller pan makes thicker bars; the bigger pan makes
- Make the filling:
use a food processor with the steel blade attachment. Set the raisins and
granulated sugar in the food processor bowl. Pulse until raisins are almost
pureed. Transfer raisin mixture to a large saucepan. Whisk together cold water
and cornstarch. Pour liquid into raisin mixture and combine thoroughly. Simmer
raisin mixture on medium-low heat, stirring regularly, until sugar dissolves
and mixture thickens, about 6-7 minutes. Set aside raisin mixture to cool.
- Make the crust and
topping: in a medium bowl, combine flour, baking soda, and cinnamon. Set
- Using an electric mixer on medium speed, cream butter and brown
sugar until fluffy. Add egg and vanilla; mix until combined. Switch to low
speed. Add the flour mixture gradually until well blended. Mix in oats.
- Press half of the cookie dough evenly into the prepared pan.
Pour raisin mixture over crust; spread it evenly. Crumble remaining dough over
raisin mixture. Sprinkle an extra 2-3 tablespoons oats to cover raisins
- Bake bars 35-38 minutes (13 x 9 pan) or 32-35 minutes (15 x
10 pan) until set. Remove the pan from the oven and allow it to cool completely
on a wire rack. Set pan in refrigerator to chill bars before cutting.
- Grasp ends of parchment paper and lift bars out of pan. Set
the bars on a cutting board. Use a sharp knife to cut Raisin Bar Cookies.
- Store bars loosely covered at room temperature (up to 3
days) or in the refrigerator (up to 5 days).
Special Baking Tips
for Raisin Bar Cookies from The Elf
- Choose the baking pan size depending upon how thick you’d
like the bars to be. The bars pictured here are very thick, about 1 inch to 1 ½
inches high, and were made in a 13 x 9 pan.
- Be sure to whisk cornstarch into cold liquid, whether it’s
apple cider or water, so it dissolves. Cornstarch will lump when dissolved in
warm or hot liquid. Once dissolved, add it to the mixture.
Get more easy bar cookie ideas on our Bar Cookies Pinterest board.
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