These oatmeal cookie bars bake up easily in a loaf pan for a chewy small-batch treat. Topped with an easy brown sugar glaze for an almost toffee-like finish!
Equipment
- 9” x 5” Loaf Pan
- Mixing Bowl
- Mixer
- Spatulas
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- Pot
- Whisk
Ingredients
OATMEAL BARS
- 4 tbsp unsalted butter softened
- ⅓ cup light brown sugar packed
- 1 egg yolk
- 1 tsp vanilla
- ½ cup old-fashioned rolled oats
- ⅔ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
BROWN SUGAR GLAZE
- 2 tbsp unsalted butter
- 3 tbsp packed light brown sugar
- ⅛ tsp salt
- ½ tsp vanilla
- 1 tbsp milk
- ½ cup powdered sugar
Instructions
- Grease a 9” x 5” loaf pan and line it with parchment paper, leaving a little hanging out of the pan to easily remove the bars once baked
- In a bowl, beat together the softened butter and brown sugar
- Add in the egg yolk and vanilla, mixing until combined
- Pour in the oats, then sift in the flour, baking soda, and salt. Fold the dry ingredients into the wet, smearing the dough together as your fold it, until just combined
- Press the dough into an even layer along the bottom of your loaf pan. I find it easiest to wet the tips of my fingers with water and then press the dough into the pan
- Pop your pan into the fridge to chill the dough for 20 minutes
- Preheat your oven to 325°F
- Bake your bars for 14-16 minutes, until the edges look just set and faintly browned along the very edge
- Remove from the oven and leave the bars in the pan until completely cool
- For the glaze, in a pot add the butter and brown sugar and place over medium-low heat. Stir regularly until the sugar has full dissolved, then remove from the heat
- Stir in the salt, vanilla, and milk, then whisk in the powdered sugar until you have a thick glaze
- Spread it over the cooled bars in an even layer and leave to set until dry to the touch
- Use the parchment paper to lift your bars out the pan, then cut and enjoy!
