This recipe is DELICIOUS! I used the recipe to a tee and it came out perfect. I actually had to stop myself from eating too much of the yummy batter. I baked them in a glass pan and they were absolutely perfect. Definitely recommend this recipe!!!

These cookie bars were great! I didn't have enough real butter, so I used this vegan vegetable based soy butter from Whole Foods. I didn't notice a difference at all. If anything, they tasted better. Also, I used steel cut oats which seemed to be more dense, and they were great! I didn't have quite a cup of raisins, so I wish I would have had more. I love raisins in my oatmeal cookies. The cinnamon is a delicious addition. They tasted like Ms. Field's cookies at the mall! They were GREAT!

Delicious! The oatmeal gave these bars a great texture and I didn't think they were too sweet either. I also found that I didn't need to use wax paper; simply buttering the pan thoroughly worked just fine--absolutely none of the batter stuck and the bars slid right out on a spatula--I cut them in the pan. I also baked mine for only 22 minutes and they were perfectly done--just baked, so they were very moist.

I ran out of old fashioned oats, so I used two packets of instant Maple and Brown Sugar oatmeal. The bars turned out superb regardless -- moist and delicious in flavor!! I will definitely be making these again!

I doubled recipe and made in 9 x 13 pyrex. Took a lot longer to bake. I put down to 325 for last 5-10 minutes. Keep checking but closer to 40 minutes. Next time I'd add toasted walnuts for sure, maybe try to decrease sugar a bit and use 1/2 whole wheat flour.

Made these today and was very pleased. It is quick and simple, turned out great. I only had one minute oats but didn't make a difference. Not dry but moist. I added cranraisins, dried cherries, chocolate chips and chopped baked walnuts no raisins. Really is good.

Joshsnana....thank you for the advice!!

mykele, thank you for that iinformation.

These were o-k, Im sticking to my original go-to recipe http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/alli...

Looks great....what about the nutritional value per serving???

Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
done that with other recipes very successfully. Enjoy

Iveight, you can safely double the recipe and use a 9 X 13 pan. I have
done that with other recipes very successfully. Enjoy

+Just+keep+an+eye+on+them%3B+you+might+need+to+adjust+the+baking+time%2C+but+you+should+be+ok.+2+8x8+is+128+sq+inches+%2864+++64%29%3B+a+9x13+is+117+sq+inches...pretty+close.+

+Just+keep+an+eye+on+them%3B+you+might+need+to+adjust+the+baking+time%2C+but+you+should+be+ok.+2+8x8+is+128+sq+inches+%2864+++64%29%3B+a+9x13+is+117+sq+inches...pretty+close.+

Does anyone know if I can double the recipe and bake it in a 9 X 13 pan with no problems?

These were Good..easy to make too

Easy and convenient--not having to soften the butter in advance is a great touch. I cut back the raisin to 1/2 cup and added 1/2 cup of walnuts with excellent results.

These were a big hit at our cookout. I substituted dried cherries for the raisins and they really were delicious!

I loved these! Great alternaive to store-bought granola bars! Filling because of the oats, but still healthy, and they reminded me of one giant oatmeal cookie!

I made these with 1/2 cup raisins, 1/2 cup chopped pecans and 1 cup chocolate chips. Everyone liked them. The texture kind of reminded me of a fruit crisp topping - the tiniest bit gritty from the oats and sugar.

These were super easy and tasted great. They were a big hit at work and with my family!

splenda and the like are great in cold drinks and ice cream.
but i have no use for splenda when it comes to baking. the lingering aftertaste alone is enough to send my tastebuds into serious depression.

sugar, however, used in small amounts, provides more than just sweetness. it feeds the yeast, tenderizes, and helps browning. i've discovered Xylitol is the best natural substitute because it behaves just like sugar. it's got crystals that allow for great caramelizing--think creme brulee :-)

I made these yesterday and they are quite tasty. One is plenty; rich and gooey. I used golden raisins and, only because I have a year's supply of the stuff, quick cooking oats. BTW, I saw a product at the store I hadn't seen before (haven't been looking): Splenda Blend Brown Sugar. $4.42 for a pound that substitutes for 2 lbs brown sugar. You use 1/2 what the recipe calls for. I can't help but think it would change the integrity substantially, but might be worth a try.

I made these yesterday and they are quite tasty. One is plenty; rich and gooey. I used golden raisins and, only because I have a year's supply of the stuff, quick cooking oats. BTW, I saw a product at the store I hadn't seen before (haven't been looking): Splenda Blend Brown Sugar. $4.42 for a pound that substitutes for 2 lbs brown sugar. You use 1/2 what the recipe calls for. I can't help but think it would change the integrity substantially, but might be worth a try.

As someone who watches my sugar intake, I tried making things with artificial sweeteners and other substitutions (whey protein powder, etc) and finally came to the conclusion it just wasn't worth the sacrifice of flavor and texture. Now, I will make these as directed, freeze half the batch (to avoid temptation and spoilage) and eat ONE after a balanced meal with protein. My blood sugar won't be unduly affected and I will really ENJOY it!

As someone who watches my sugar intake, I tried making things with artificial sweeteners and other substitutions (whey protein powder, etc) and finally came to the conclusion it just wasn't worth the sacrifice of flavor and texture. Now, I will make these as directed, freeze half the batch (to avoid temptation and spoilage) and eat ONE after a balanced meal with protein. My blood sugar won't be unduly affected and I will really ENJOY it!

splenda stands up well to baking, but the texture will be slightly different. You won't have the richness of the brown sugar, but you can add a little molasses to help that (low carbers use small amounts of blackstrap molasses for sweetness and color) you can use the splenda baking blend (which cuts the sugar in half) to substitute for the white sugar, too. This really won't be the same product, but it's worth a try. Let us know how it turns out!

splenda stands up well to baking, but the texture will be slightly different. You won't have the richness of the brown sugar, but you can add a little molasses to help that (low carbers use small amounts of blackstrap molasses for sweetness and color) you can use the splenda baking blend (which cuts the sugar in half) to substitute for the white sugar, too. This really won't be the same product, but it's worth a try. Let us know how it turns out!

Splenda works really well in recipes. Try it..

I wonder how this would be with the brown/white sugars substituted with Splenda? Anyone know?

Quick and tasty! I too made changes, 1/2 whole wheat w/ 1/2 ap flour. Dried blueberries and craisins. Chopped 1/2 c chocolate chips. Didin't add the rasins. Next time I'll add nuts also. Wonder what it would bel like with peanut butter chips? Oh the possibilities;)

These were excellent! I added a handful of walnuts and thought they were even better. However, they're perfect without the nuts too -- rich and oat-y and very dense and moist. Next time, I might make them with chocolate and pecans instead of raisins. I did make one major change. I only had quick cooking (not instant) oats and had to use them in place of old fashioned rolled. The quick cooking oats worked fine. I can't wait to try the recipe with the regular oats.