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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?
  • 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.
  • fernanda59
    10 MAY, 2010
    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!
  • flits21
    11 MAR, 2010
    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.
  • secgidget
    25 FEB, 2010
    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.

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