Quick Recipe Version (TL;DR)

Yield: 24 bars (9 x 13-inch pan)
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes (includes cooling)

Quick Ingredients

3 cups (450 g) raisins
1 1/2 cups (360 ml) water
2/3 cup (135 g) sugar (1/3 cup granulated, 1/3 cup brown)
1 Tbsp lemon juice
1 1/4 tsp ground cinnamon + pinch nutmeg
2 Tbsp cornstarch
2 cups (250 g) all-purpose flour
1 1/2 cups (135 g) old-fashioned rolled oats
1 cup (200 g) packed light brown sugar
1 tsp baking soda + 1/2 tsp baking powder + 1/2 tsp salt
1 cup (225 g) unsalted butter, softened
2 large eggs, room temperature
3 tsp vanilla extract (2 tsp for dough, 1 tsp for glaze)
1 cup (120 g) powdered sugar
2–3 Tbsp milk or cream

Do This

1. Heat oven to 350°F (175°C). Line a 9 x 13-inch pan with parchment and lightly grease.
2. Simmer raisins, water, sugars, lemon juice, cinnamon, nutmeg, and cornstarch until thick and jammy. Cool slightly.
3. For dough, whisk flour, oats, brown sugar, baking soda, baking powder, salt, and cinnamon. Beat in butter, eggs, and vanilla to make a soft, thick dough.
4. Press about 2/3 of dough into pan for the base. Spread warm raisin filling evenly over top.
5. Crumble remaining dough over filling in small clumps. Bake 22–28 minutes until golden and just set.
6. Cool completely. Whisk powdered sugar, milk, and vanilla into a smooth glaze; drizzle over cooled bars.
7. Let glaze set 15–20 minutes, then cut into 24 squares and serve.

Why You’ll Love This Recipe

Old-fashioned comfort: Soft cookie bars, jammy raisin filling, and a simple vanilla glaze taste like they came from a cozy church bake sale.
Great for sharing: Baked in a 9 x 13-inch pan, these are perfect for potlucks, holidays, or stocking the cookie tin.
Make-ahead friendly: The bars keep well for several days and actually taste even better after the flavors settle.
Simple pantry ingredients: Raisins, oats, flour, sugar, and spices come together in a way that feels special without being fussy.

Grocery List

Produce: 1 lemon (for juice; bottled lemon juice works in a pinch)
Dairy: Unsalted butter, milk or cream, eggs
Pantry: Raisins, all-purpose flour, old-fashioned rolled oats, granulated sugar, light brown sugar, powdered sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, baking soda, baking powder, salt

Full Ingredients

Spiced Raisin Filling

3 cups (450 g) raisins
1 1/2 cups (360 ml) water
1/3 cup (65 g) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 Tbsp fresh lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbsp (16 g) cornstarch
Pinch of salt

Soft Oat Cookie Base & Crumble Topping

2 cups (250 g) all-purpose flour
1 1/2 cups (135 g) old-fashioned rolled oats (not quick or instant)
1 cup (200 g) packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1/2 tsp ground cinnamon
1 cup (225 g) unsalted butter, softened to room temperature
2 large eggs, at room temperature
2 tsp vanilla extract

Simple Vanilla Glaze

1 cup (120 g) powdered sugar, sifted if lumpy
2–3 Tbsp milk or cream, plus more as needed
1 tsp vanilla extract
Small pinch of salt (optional, to balance sweetness)

Step-by-Step Instructions

Step 1: Prepare the pan and oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Line a 9 x 13-inch metal baking pan with parchment paper, leaving a slight overhang on the long sides to create “handles” for easy removal. Lightly grease the parchment and any exposed sides of the pan with butter or nonstick spray. Set the pan aside.

Step 2: Make the spiced raisin filling

In a medium saucepan, combine the raisins, water, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and a pinch of salt. Stir well before turning on the heat so the cornstarch is evenly dispersed and does not clump.

Place the pan over medium heat and bring the mixture to a gentle simmer, stirring frequently. As it heats, the raisins will plump and the liquid will turn cloudy, then begin to thicken and turn glossy. Continue to cook, stirring often, for 8–10 minutes, until the mixture is thick and jammy and you can draw a line across the bottom of the pan with a spatula that slowly fills in.

Remove the pan from the heat and let the filling cool for about 10–15 minutes while you prepare the dough. It should still be warm and spreadable, but not piping hot.

Step 3: Mix the soft oat cookie dough

In a large mixing bowl, whisk together the flour, oats, brown sugar, baking soda, baking powder, salt, and cinnamon until no clumps of sugar remain. This ensures the leavening and seasoning are evenly distributed.

Add the softened butter, eggs, and vanilla extract to the dry ingredients. Using a hand mixer on medium speed, or a sturdy wooden spoon if mixing by hand, beat until the mixture comes together into a thick, soft dough. It will look a bit like a cross between cookie dough and a crumbly streusel at first, then come together more as you mix. Scrape down the sides and bottom of the bowl to make sure no dry pockets of flour or oats remain.

Step 4: Form the base layer

Scoop about 2/3 of the dough into the prepared pan (roughly 3 heaping cups). Press it firmly and evenly into the bottom using clean fingertips or the flat bottom of a measuring cup. Take your time to press it into the corners; an even base layer helps the bars bake uniformly.

The dough may seem sticky at first; if needed, lightly dampen your fingertips with cool water or dust them with a tiny bit of flour to make pressing easier. The layer should be compact and level, with no gaps.

Step 5: Add the raisin filling and crumble topping

Give the warm raisin filling a quick stir, then spoon it over the pressed dough base. Use an offset spatula or the back of a spoon to spread it into an even layer, all the way to the edges. Try not to disturb the base as you spread.

Pinch off small pieces of the remaining dough and scatter them evenly over the raisin layer, creating a cobblestone-style crumble. You want some small bits and some slightly larger ones, with a few pockets where the raisin filling peeks through. This creates a pretty, rustic top once baked.

Step 6: Bake until golden and set

Transfer the pan to the preheated oven and bake for 22–28 minutes, or until the top is light golden brown and the edges are just starting to turn a deeper golden color. The bars should look set in the center; if they still appear wet or very jiggly, give them another 3–5 minutes, checking frequently.

Remove the pan from the oven and place it on a wire rack. Allow the bars to cool in the pan until they are just slightly warm, about 45–60 minutes. Cooling helps them set so they slice cleanly and hold their soft, layered texture.

Step 7: Glaze, set, and slice

Once the bars are mostly cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 Tbsp of milk or cream, vanilla extract, and a small pinch of salt (if using). The glaze should be smooth and drizzleable, like thick heavy cream. If it is too thick, whisk in additional milk 1 teaspoon at a time; if too thin, add a bit more powdered sugar.

Using a spoon or fork, drizzle the glaze back and forth over the top of the cooled raisin bars. You can create thin lines or a more generous zigzag pattern, depending on how much glaze you enjoy. Let the glaze set for 15–20 minutes.

Once set, use the parchment overhang to lift the entire slab out of the pan onto a cutting board. Cut into 24 bars (4 rows by 6 rows) or into smaller bite-size squares if serving on a dessert tray.

Pro Tips

Chop the raisins for extra jamminess: For a smoother filling with fewer whole pieces, roughly chop half of the raisins before cooking. This creates a texture closer to raisin jam.
Use room-temperature butter and eggs: Soft butter and room-temperature eggs combine more easily with the dry ingredients, giving you a more even, tender crumb.
Do not overbake: The bars should look set but still slightly soft in the center when you remove them from the oven. They will firm up as they cool, staying pleasantly soft instead of dry.
Neat slicing trick: Chill the cooled, glazed bars in the refrigerator for 30–45 minutes before cutting. This makes it easier to slice clean squares with sharp edges.
Double the batch for a crowd: You can bake two pans at once on separate racks; just rotate the pans halfway through baking for even browning.

Variations

Nutty Raisin Bars: Stir 1/2 to 3/4 cup chopped toasted walnuts or pecans into the remaining 1/3 of the dough before crumbling it over the top. The crunch plays beautifully against the soft filling.
Orange-Spice Raisin Bars: Replace the lemon juice with orange juice and add 1 tsp finely grated orange zest to the filling. Increase the cinnamon to 1 1/2 tsp and add a pinch of ground cloves for a warm, wintery flavor.
Whole-Wheat Twist: Swap 3/4 cup (90 g) of the all-purpose flour for whole wheat flour. The bars will be slightly heartier, with a gentle nutty flavor that suits the raisins well.

Storage & Make-Ahead

Once completely cooled and glazed, store Cousin Tilly’s raisin bars in an airtight container at room temperature for up to 3 days. Layer bars between sheets of parchment or wax paper to prevent sticking. For longer storage, refrigerate for up to 1 week; bring to room temperature before serving for the best texture.

The bars also freeze well. Place cut bars on a baking sheet to freeze until firm, then transfer to a freezer-safe container, separating layers with parchment. Freeze for up to 2 months. Thaw at room temperature, uncovered, so any surface moisture can evaporate.

You can make the raisin filling up to 2 days ahead. Store it in the refrigerator in an airtight container and bring it back to room temperature (or gently warm it) before assembling the bars so it spreads easily.

Nutrition (per serving)

Approximate values per bar (1 of 24): about 260 calories; 10 g fat; 6 g saturated fat; 40 g carbohydrates; 2 g fiber; 26 g sugars; 3 g protein; 150 mg sodium. These values are estimates and will vary based on exact brands and portion sizes.

Old-Fashioned Glazed Spiced Raisin Bars