Ingredients:
For the Cookie Bars:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups quick-cooking oats
1 cup raisins
For the Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon maple syrup
1 to 2 tablespoons heavy cream, at room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon maple extract (optional)
Directions:
Preheat the oven to 350°F and prepare a 9×9-inch baking pan by coating it with baking spray and lining it with parchment paper.
In a bowl, combine flour, baking soda, cinnamon, and salt, and set aside.
In a separate bowl, beat together butter and brown sugar until light and fluffy, about 2–3 minutes, scraping the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Scrape the bowl as necessary, then stir in vanilla extract.
Gradually add the dry ingredients, mixing until well combined. Use a spatula to make sure there are no streaks of flour.
Gently fold in oats and raisins. The dough will be thick and sticky.
Press the dough evenly into the prepared pan and add extra raisins on top if desired.
Bake for 18–20 minutes, or until the edges are golden brown. Let the bars cool in the pan for 5–10 minutes, then use the parchment paper to lift the bars onto a wire rack to cool completely.
For the frosting: Beat the butter in a bowl until smooth, then gradually add the powdered sugar, mixing until smooth. Add maple syrup, heavy cream, cinnamon, and maple extract, and mix until combined.
Spread the frosting over the cooled bars, cut them into squares, and enjoy!