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Granola Cookie Bars

My wife and I love to experiment with new recipes. These oat-based bars are chock-full of tasty ingredients like chocolate chips, coconut and raisins.—Brian Fox, Fergus Falls, Minnesota
  • Total Time
    Prep: 10 min. Bake: 25 min. + cooling
  • Makes
    4 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 4 cups old-fashioned oats
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups semisweet chocolate chips
  • 1 cup sweetened shredded coconut
  • 1 cup raisins

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and water. Combine the oats, flour and salt; gradually add to the creamed mixture. Stir in chocolate chips, coconut and raisins.
  • Press into a greased 15x10x1-in. baking pan. Bake at 350° for 22-27 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts
1 each: 179 calories, 6g fat (3g saturated fat), 23mg cholesterol, 132mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • staddeo
    Mar 5, 2019

    Great substitute for store-bought granola bars!

  • Heisrisen
    Jun 26, 2011

    Really good! I did make some changes, using whole wheat pastry flour instead of all-purpose flour, and switching around the amounts of raisins and chocolate chips (using 2 cups raisins and 1 cup chocolate chips). I also halved the recipe and baked it for 24 minutes in a dark non-stick 9x9 square pan, lowering the temp to 325 F to compensate for the dark pan. All said and done, they are wonderful! Tried one still slightly warm and one cool, good both ways!

  • Heisrisen
    Jun 26, 2011

    Really good! I did make some changes, using whole wheat pastry flour instead of all-purpose flour, and switching around the amounts of raisins and chocolate chips (using 2 cups raisins and 1 cup chocolate chips). I also halved the recipe and baked it for 24 minutes in a dark non-stick 9x9 square pan, lowering the temp to 325 F to compensate for the dark pan. All said and done, they are wonderful! Tried one still slightly warm and one cool, good both ways!