These Christmas Oatmeal Cookie Bars are my go-to festive treat each holiday season—chewy, spiced, and studded with cranberries. You won’t resist sneaking a square (or two!) straight from the pan.
Why You’ll Love This Recipe
- Ready in under an hour, perfect for last-minute holiday baking
- Uses pantry staples like oats and brown sugar—no fancy shopping required
- Crowd-pleasing festive treat that fits into gift boxes with ease
- Mix-and-match add-ins let you tailor flavor (nut-free, gluten-free, you name it)
- Chewy center with a golden edge—texture heaven in every bite
- Family-friendly: kids can help press the dough and sprinkle toppings
- Makes about 20 bars—ideal for cookie exchanges or office parties
- Balanced sweetness: just enough sugar to taste holiday magic without overload
Ingredients
- 2 cups old-fashioned rolled oats (Bob’s Red Mill recommended)
- 1¾ cups all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for extra warmth)
- 1 cup unsalted butter, melted and slightly cooled (grass-fed if you like richer flavor)
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup dried cranberries or cherries
- ½ cup dark chocolate chips (Ghirardelli)
- ½ cup chopped pecans or walnuts (optional)
Directions
- Preheat and prep.
Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting the edges hang over for easy lift-out. This little trick keeps bars intact—trust me! - Whisk dry ingredients.
In a medium bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside—this is your flavor base. - Cream sugars and butter.
In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy. You’re looking for a light, slightly thick mixture—no clumps. - Add egg and vanilla.
Crack in the egg, pour the vanilla, and stir until the batter looks smooth. The aroma of vanilla will fill your kitchen—ah, holiday feels! - Combine wet and dry.
Fold the oat-flour mix into the butter mixture. Use a rubber spatula or your hands (if you don’t mind getting messy) until mostly combined—slightly crumbly is okay. - Stir in mix-ins.
Gently toss in cranberries, chocolate chips, and nuts. You’ll see ribbons of red and flecks of brown—like holiday confetti. - Press into the pan.
Transfer dough to the prepared pan and press firmly into an even layer. A flat bottom of a glass or measuring cup helps achieve smooth edges. - Bake to golden.
Bake for 20–25 minutes, until edges turn golden brown and center is set. If you jiggle the pan, the middle should wobble just a touch—that’s perfect. - Cool and cut.
Let the bars cool completely in the pan (45 minutes max). Then use the parchment overhang to lift out and slice into 18–20 bars. A sharp knife warmed under hot water gives clean cuts. - Share or store.
Plate these festive cookie bars at your next holiday gathering, or dive right in—no judgment here!
Servings & Timing
Yield: Makes 18–20 Christmas Oatmeal Cookie Bars
Prep Time: 15 minutes (plus a quick 5-minute whisking break—coffee time?)
Bake Time: 20–25 minutes
Cool Time: 30–45 minutes
Total Time: ~1 hour
Variations
- White Chocolate & Peppermint: Swap dark chips for white chocolate and sprinkle crushed candy canes.
- Sunflower-Oat Twist: Replace nuts with seeds for a nut-free snack.
- Vegan Swap: Use coconut oil instead of butter and a flax “egg” (1 tbsp flax + 3 tbsp water).
- Spiced Orange Zest: Add 1 tbsp orange zest and drop the nutmeg for a citrus zing.
- Cherry-Almond: Use dried tart cherries and 1 tsp almond extract.
- Gluten-Free: Replace flour with a certified gluten-free 1:1 flour blend.
Storage & Reheating
Store cooled bars in an airtight container at room temperature for up to 5 days. For longer life, freeze in layers with parchment paper—good up to 2 months. Thaw bars at room temperature or microwave a single piece for 10 seconds to reclaim that just-baked warmth.
FAQs
Q: Can I make these bars ahead?
A: Absolutely! They last well in the fridge for 5 days, and you can freeze for quick thaw-and-serve holiday snacking.
Q: My bars came out too crumbly—now what?
A: Try pressing the dough more firmly before baking or add an extra tablespoon of melted butter next time.
Q: Can I halve the recipe?
A: Yes, just use an 8×8-inch pan and adjust baking time down to around 18 minutes—keep an eye on those edges.
Q: Are these bars kid-friendly?
A: They’re perfect for little hands to help—just supervise oven time. You can also omit nuts if needed.
Q: How can I make them less sweet?
A: Reduce brown sugar by 2 tablespoons or add 1/4 cup extra oats to balance sugar.
Q: Any tips for clean slicing?
A: Chill bars briefly in the fridge, then run your knife under hot water and wipe between cuts.
Q: Can I substitute steel-cut oats?
A: You’ll need to cook and cool them first; old-fashioned rolled oats give the best chewy texture.
Q: Why did my center sink?
A: Overmixing or underbaking can cause sinking—mix until just combined and bake until the center barely wobbles.
Conclusion
These Christmas Oatmeal Cookie Bars are the perfect blend of chewy oats, sweet fruit, and chocolatey bliss—ideal for holiday baking or gifting. Give ’em a try, and let me know how your family loves their festive treat! Don’t forget to leave a comment, share a photo, or explore more cozy recipes right here.
Christmas Oatmeal Cookie Bars
Ingredients
- 2 cups old-fashioned rolled oats Bob’s Red Mill recommended
- 1¾ cups all-purpose flour or 1:1 gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional, for extra warmth
- 1 cup unsalted butter melted and slightly cooled (grass-fed if preferred)
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup dried cranberries or cherries
- ½ cup dark chocolate chips Ghirardelli
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting the edges hang over for easy lift-out. This trick helps keep bars intact.
- In a medium bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy.
- Mix in the egg and vanilla extract until the batter is smooth.
- Fold the oat-flour mix into the butter mixture until combined.
- Gently fold in cranberries, chocolate chips, and nuts.
- Transfer the dough to the prepared pan and press into an even layer.
- Bake for 20–25 minutes until golden brown. The center should be set.
- Let the bars cool completely in the pan before slicing into 18–20 squares.
- Enjoy the bars at your next gathering or store them for later.
