Thanks to the finely milled texture of Caputo “00” Chef’s Flour, these glazed cookie bars have a thick, soft, and chewy crumb. Hearty oats, rich molasses, and caramellike brown sugar deliver a warm, comforting flavor in every bite.
Oatmeal Cookie Bars
Makes 16 bars
Ingredients
Bars
- 1 cup (227 grams) unsalted butter, room temperature
- 1 cup (220 grams) firmly packed light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 tablespoons (42 grams) unsulphured molasses
- 2 large eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (254 grams) Caputo “00” Chef’s Flour
- 2 cups (160 grams) old-fashioned oats
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon (1.25 grams) baking powder
- ¼ teaspoon ground cinnamon
Icing
- 1¼ cups (150 grams) confectioners’ sugar
- 2 tablespoons (30 grams) water
- ¼ teaspoon kosher salt
- ¼ teaspoon (1 gram) vanilla extract
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- For bars: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and molasses at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla.
- In a large bowl, whisk together flour, oats, salt, baking soda, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Spread into prepared pan.
- Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
- For icing: In a small bowl, whisk together confectioners’ sugar, 2 tablespoons (30 grams) water, salt, and vanilla until smooth. Pour and spread on cooled bar. Cut into pieces. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
I’m wondering if the Caputo 00 flour I use for pizza dough will work for these?
Hi Anne,
If you have Caputo OO Chef’s Flour, yes, it will work perfectly with these! Happy baking!
The perfect recipe (and excuse to stay inside) on a snowy, frigid day. Made these as written with a pinch of cardamom for extra spice. Chewy and rich!
I’m a subscriber to the magazine and was wondering if there was a way when looking through recipes on this web site if there was a quick way to reference the magazine issue they were in. Thanks so much
Hi,
Thank you for reaching out! We are working on some exciting updates to our site, including a reference for where each recipe can be found. Stay tuned! For now, this recipe can be found in our January/February 2025 issue. Happy baking!
Thanks, and that will be a great update.