Oatmeal Raisin Cookie Bar

Call it what you will – a giant cookie, a slab cookie, bar cookie, cookie bar………………..whatever you name it, it’s simply delicious. I am a sucker for oatmeal raisin cookies (as anyone who has followed this blog will probably know!) so when I found this recipe for an oatmeal raisin cookie bar – I thought I’d died and gone to heaven! Most ‘must try’ recipes do the common courtesey thing and go to the back of the queue but this one, no not this one. this one pushed right in the front and demanded to be baked and devoured. I had to give in to it’s demands sooner rather than later.

So here they are. I made them last weekend and with myself, Mat and Jess around – they did not last long! (maybe less than 2 hours) and (I sneaked most of it!).

So, this is adapted from BakingBites (my favouritest food blog in the whole wide world!!!) but of course I couldn’t leave it alone so there are a few small adaptations. One thing to bear in mind – don’t fear these aren’t cooked and overcook them – they will look scarily under-cooked when they come out of the oven (see below picture) but once they cool they firm up as they continue to cook out of the oven – I promise!!

This is how wet the cookie looks just out of the oven – this is fine it will firm up!


  • 110g vegan margarine, melted and cooled
  • 75g caster sugar
  • 100g soft light brown sugar
  • 1 egg replacement
  • 120g plain flour
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 1 heaped tsp ground cinnamon
  • pinch freshly ground nutmeg
  • 1 tsp vanilla extract
  • 85g rolled oats ground in a food processor or quick cooking oats or oatmeal
  • 120g dried mixed fruit


  • Preheat the oven to 180c/350F. Line an 8 inch square tin with baking paper, preferably with a little overhang at the sides for ease of removing the cookie from the tin.
  • Whisk together flour, both sugars, bicarbonate of soda, salt and spices in a large bowl.
  • Make a well in the centre of the flour mixture and stir in vanilla, egg and melted margarine until smooth. Stir in the oats and dried fruit until  evenly distributed.
  • Tip the dough into the tin and spread into a even layer with the back of a spoon or your fingers.
  • Bake for about 25 minutes until the top looks dry and golden and the mixture doesn’t look wet and doesn’t wobble when you gently shake the tin.
  • Do bear in mind the above about overbaking – this is why it is important to leave the cookie to cool in the tin on a wire rack for at least half an hour to firm up before slicing.
  • Easily makes 16 bars or 8 if your greedy like me!

Nutrition for 16 servings;

Nutrition Facts
Serving Size 41 g
Amount Per Serving



Calories from Fat

% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrates


Dietary Fiber





Vitamin A 6% Vitamin C 9%
Calcium 1% Iron 4%
Nutrition Grade C-
* Based on a 2000 calorie diet
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