Frosted Oatmeal Raisin Cookie Bars (Print Version)

# Ingredients:

→ Cookie Bar Base

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ¾ teaspoon ground cinnamon
04 - ½ teaspoon fine salt
05 - ¾ cup unsalted butter, softened to room temperature
06 - ¾ cup packed light brown sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons vanilla extract
09 - 2 cups quick-cooking oats
10 - 1 cup raisins

→ Maple-Cinnamon Frosting

11 - ½ cup unsalted butter, at room temperature
12 - 1½ cups powdered sugar
13 - 1 tablespoon pure maple syrup
14 - 1-2 tablespoons heavy cream, at room temperature
15 - ½ teaspoon ground cinnamon
16 - ¼ teaspoon maple extract (optional for extra maple flavor)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Lightly coat a 9×9-inch baking pan with baking spray, then line it with parchment paper, leaving some overhang on the sides to easily lift out the bars later.
02 - In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
03 - In a large mixing bowl, beat the butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a spatula.
04 - Add the eggs to the butter mixture one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and mix until combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix. Gently fold in the oats and raisins using a spatula until evenly distributed throughout the dough.
06 - Spread the cookie dough evenly in your prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
07 - Allow the bars to cool in the pan for 5-10 minutes, then use the parchment paper overhang to carefully lift them out onto a wire cooling rack. Let them cool completely before adding the frosting.
08 - In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Pour in the maple syrup, 1 tablespoon of heavy cream, cinnamon, and maple extract if using. Beat until the frosting is light and fluffy, adding the additional tablespoon of cream if needed for a spreadable consistency.
09 - Once the bars are completely cool, spread the maple-cinnamon frosting evenly over the top. For clean slices, refrigerate for about 15 minutes before cutting into 9 large or 12 smaller squares. Enjoy!

# Notes:

01 - Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
02 - For softer, plumper raisins, soak them in warm water for 5-10 minutes before adding to the dough.
03 - These bars can be made without frosting for a less sweet, more traditional oatmeal raisin cookie experience.

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