Oatmeal Cookie Bars
Thanks to the finely milled texture of Caputo “00” Chef’s Flour, these glazed cookie bars offer a thick, soft, chewy crumb. Hearty oats, rich molasses, and caramelly brown sugar create a fragrant, comforting flavor in every bite.
- Yield: 16 Bars
- Prep Time: 20 min
- Cook Time: 55 min
Ingredients
Bars
1 Cup (227 grams) Unsalted Butter, room temperature
1 Cup (220 grams) Firmly Packed Light Brown Sugar
½ Cup (100 grams) Granulated Sugar
2 Tablespoons (42 grams) Unsulphured Molasses
2 Large Eggs (100 grams), room temperature
1½ Teaspoons (6 grams) Vanilla Extract
2 Cups (160 grams) Old-Fashioned Oats
1½ Teaspoons (4.5 grams) Kosher Salt
½ Teaspoon (2.5 grams) Baking Soda
¼ Teaspoon (1.25 grams) Baking Powder
¼ Teaspoon Ground Cinnamon
Icing
1¼ Cups (150 grams) Confectioners’ Sugar
2 Tablespoons (30 grams) Water
¼ Teaspoon Kosher Salt
¼ Teaspoon (1 gram) Vanilla Extract
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with baking spray with Caputo "00" Chef's Flour. Line pan with parchment paper, letting excess extend over sides of pan.
For Bars:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and molasses at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla.
- In a large bowl, whisk together Caputo "00" Chefs' Flour, oats, salt, baking soda, baking powder, and cinnamon. With mixer on low speed, gradually add Caputo "00" Chef's Flour mixture to butter mixture, beating until just combined. Spread into prepared pan.
- Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
For Icing:
- In a small bowl, whisk together all ingredients until smooth. Pour and spread on cooled bar. Cut into pieces. Store in an airtight container at room temperature for up to 3 days.
