Christmas Oatmeal Cookie Bars
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.
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.
Notes
Store cooled bars in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 200kcal
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