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These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.

Source: Everyday Food, June 2008
Total Time Prep Yield



Cook's Notes

To store, keep in an airtight container at room temperature, up to 3 days.

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How would you rate this recipe?
  • yyzcygnus
    2 FEB, 2019
    Great recipe, ignore the naysayers and if you use instant oats you are a disgrace and you shouldn’t belong in the kitchen.
  • greenecogal
    24 FEB, 2010
    These were o-k, Im sticking to my original go-to recipe
    • ktgilead
      29 MAR, 2018
      Oh, I just realized how old this comment was! I was hoping to find that recipe you shared, but it's no longer there.
  • jojo5512
    27 MAR, 2018
    Tasted so good - now part of my x-mas cookie list - the only suggeston i have is that you put in a calorie count for us that are keeping track - thank you .
    • ktgilead
      29 MAR, 2018
      Hey, jojo5512! If you go over to a site called (perfect site for calorie counters) you can "create recipe" and input this recipe to find out ALL of the nutrition info. It's pretty awesome. There's way more to the site than that. That's really just a feature. The main purpose is to help people lose, gain, or maintain weight. You put all the food you possess in your kitchen into your digital "pantry" and daily meal plans are created for you based on your goals. :)
  • julieatnissan
    18 MAR, 2017
    These were awesome. The recipe is easy to modify, I used dried cherries and chopped almonds in one batch and brought them to work, they disappeared pretty fast! We loved the chewy texture with the slightly crispy outside. I usually double the recipe then bake them in a 9X13 pan. One batch is not enough!
  • kten
    11 MAR, 2015
    Made this, very good. But I don't recommend what others said re: using instant flavored oatmeal (found the artificial flavor too intense.) This is very similar to a good oatmeal cookie recipe I use. Sometimes I break up a crunchy granola bar to add "crunch," as my kids don't like nuts in their oatmeal cookies. I liked making these as bar cookies, very easy. I did add a little vanilla, as well.
  • MS12137482
    9 FEB, 2014
    Easy enough but tastes so-so
    27 NOV, 2013
    This is so tasty! I baked it by using vege oil and it came out low fat and very crispy! I also added half teaspoon of vanilla extract, its not much diff because of the flavour of cinnamon. I had cut down the sugar volume but because of the raisin it still taste a bit too sweet. Its not very suitable for the adults in Malaysia, but children loves them!! Really thank you for your recipe i enjoy eating it so much. :)
  • laurenleighadams
    27 MAR, 2013
    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!!!
  • MS112573490
    25 JUN, 2012
    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!
  • Nool
    13 FEB, 2011
    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.

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