Oatmeal-Raisin bars

I've become a fan of raisins lately. I never really liked them before. While shopping at the grocery store, I was looking for cookies that didn't have a lot of calories. The cookies I found with the least amount of calories was oatmeal raisin cookies. The oatmeal raisin cookies have 100 calories, while my favorite chocolate chip had 180. I'm so glad that I bought those cookies. They are delicious. Just think of how many years I avoided eating raisins. So foolish.

I'm subscribed to a Everyday with Rachael Ray food website. A couple times a week I receive recipes in my email. When I saw this recipe I knew I was going to make it. I made a batch last night and it is very good. I could have ate the whole pan last night. I didn't make the cream cheese frosting. I bought a can of it. The cream cheese frosting from the can is very tasty.

Oatmeal-Raisin Bars with cream cheese frosting

By: Beatrice Ojakangas

24 Servings

• 
• Prep 15 min Bake 20 min

INGREDIENTS:

• 1 stick (4 ounces) plus 2 tablespoons unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup flour
• 1 cup old-fashioned or quick-cooking rolled oats
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• One 3-ounce package cream cheese, softened
• 1 cup confectioners’ sugar

DIRECTIONS:

1. Preheat the oven to 375° and butter a 9-by-13-inch baking pan. In a large bowl using a wooden spoon, cream the 1 stick butter with the brown sugar, egg and 1 teaspoon vanilla. In a medium bowl, mix together the flour, oats, raisins, walnuts, cinnamon, baking soda and salt and stir into the butter mixture until combined. Spread the dough in the prepared pan and press into an even layer with floured fingers. Bake until firm in the center, 15 to 20 minutes. Let cool completely in the pan.

2. Using an electric mixer or a wooden spoon, blend the cream cheese with the remaining 2 tablespoons butter, the confectioners’ sugar and the remaining 1 teaspoon vanilla until smooth. Spread on top of the cooled cake and cut into 24 bars.

   Photo Credit: Harley Harrison