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Glazed Oatmeal Spice Bars

Yield: 48 triangles

Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead of time, then freeze them if you’re pressed for time during the holidays.


  • 8 oz. (16 Tbs.) unsalted butter, at room temperature; more for the pan
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour; more for the pan
  • 1 packed cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 Tbs. plus 1/4 tsp. pure vanilla extract
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground mace
  • 1/8 tsp. ground cloves
  • 1/2 tsp. finely grated orange zest
  • 2-1/2 cups old-fashioned rolled oats (about 5-1/2 oz.)
  • 1/2 cup coarsely chopped dates (about 3-1/2 oz.)
  • 1/2 cup coarsely chopped dried apricots (about 3-1/2 oz.)
  • 1/2 cup dried cranberries (about 2-1/2 oz.)
  • 1/4 cup raisins (about 1-1/2 oz.)
  • 1/2 cup confectioners’ sugar, sifted
  • 2 Tbs. heavy cream


  • Position a rack in the center of the oven, and heat the oven to 350°F. Lightly grease the bottom and sides of a 9×13-inch baking pan with butter and lightly dust with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large bowl), blend the butter and sugars together on medium speed, scraping down the bowl as needed, until smooth and well combined, about 2 minutes. Add the eggs one at a time, mixing well before adding the next and scraping the bowl as needed, about 2 minutes. Add 1/2 Tbs. of the vanilla, the salt, baking soda, spices, and zest, and mix on medium speed until blended, scraping down the bowl as needed, about 1 minute. Gradually add the flour, and mix on low speed until just incorporated, about 1 minute.
  • In a medium bowl, stir together the oats and dried fruit. Add to the mixer on low speed, and blend until just incorporated, about 45 seconds.
  • Scrape the dough into the prepared baking pan, and spread into an even layer. Bake until the top is golden brown, about 30 minutes. Cool completely in the pan on a rack.
  • Meanwhile, in a small bowl, whisk the confectioners’ sugar, cream, and the remaining 1/4 tsp. vanilla. After the bars cool, brush or drizzle the glaze over the top. (Or drizzle with glaze after cutting the bars, as shown in the photo). Cut into 24 squares, then cut each in half on the diagonal to make 48 triangles. Store in an airtight container for up to 3 days.


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Reviews (1 review)

  • rlundy | 04/27/2019

    Good bars. I would like to see the nutritional chart for the recipe and all Facebook recipes.

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