Ingredients 
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For the Cookie Bars:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon fine salt
¾ cup unsalted butter, room temperature
¾ cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups quick-cooking oats
1 cup raisins
For the Frosting:
½ cup unsalted butter, room temperature
1 ½ cups powdered sugar
1 tablespoon maple syrup
1–2 tablespoons heavy cream, room temperature
½ teaspoon ground cinnamon
¼ teaspoon maple extract (optional)
Instructions
Make the Cookie Bars:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with baking spray, line it with parchment paper, and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter and brown sugar together using a mixer until light and fluffy, about 2–3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Use a rubber spatula to fold in the oats and raisins. The dough will be thick and sticky.
Press the dough evenly into the prepared baking pan. Optionally, sprinkle a few extra raisins on top.
Bake for 18–20 minutes, or until the edges are golden.
Allow the bars to cool in the pan for 5–10 minutes, then use the parchment paper to lift them out onto a wire rack to cool completely.
Make the Frosting:
In a mixing bowl, beat the butter until smooth and lump-free.
Gradually add the powdered sugar, mixing until fully combined. Stir in the maple syrup, heavy cream, cinnamon, and optional maple extract. Mix until smooth and creamy.
Spread the frosting evenly over the cooled cookie bars.
Cut the bars into squares, serve, and enjoy!
Yield
Makes 9 large or 12 small bars
Prep Time
35 minutes
Cook Time
18 minutes
Total Time
45 minutes
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