Apple and Cinnamon Oatmeal Bars with Lemon Glaze

Well friends, I finally did it. After six tries over the past few months, I finally perfected my apple, cinnamon and oatmeal recipe!

What started out as a cookie idea quickly turned into a bar recipe, then briefly back to a cookie before becoming its best self as a bar. But the beauty about this recipe is that it can actually be baked as either a cookie or a bar!

Full disclosure though, this recipe is absolutely delicious as a cookie, but the cookies are very moist and tend to fall apart after being stored. This is why I prefer this recipe as a bar, but you do you!

Also, don’t sleep on the glaze!! This recipe is so good on it’s own, but it’s even better with the lemon glaze as it adds the perfect citrus element to every bite.

I hope you enjoy these Apple and Cinnamon Oatmeal Bars with a lemon glaze! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 20 minutes (plus 1-2 hours for chilling if baking as cookies)
Cook time: 30 minutes (12 minutes for cookies)
Total time: 2 hours
Yields: One 9×13-inch pan of bars or 36 cookies

Ingredients for the Apple and Cinnamon Oatmeal Bars:

• 283 grams (1 1/4 cups) unsalted butter at room temperature  
• 100 grams (1/2 cup) granulated sugar 
• 250 grams (1 1/4 cups) packed dark brown sugar 
• 1 egg
• 4 grams (1 tsp) vanilla extract 
• 186 grams (1 1/2 cups scooped and leveled) all-purpose flour 
• 1 tsp baking soda
• 1 tsp kosher salt 
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 240 grams (3 cups) old-fashioned rolled oats
• 1 cup Granny Smith apples, diced (about 1 medium-sized apple)

Ingredients for the Lemon Glaze

• 120 grams (1 cup) confectioner’s sugar  
• 2 Tbsps. fresh lemon juice

Instructions:

• Preheat the oven to 375°F. Line a 9×13-inch pan with parchment paper and grease. Make sure to leave an overhang on the sides to lift the cooled bars out. Set aside.
• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• In a small bowl, combine the eggs and vanilla extract. Add to the butter mixture and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and oats. Add to the wet ingredients all at once and mix on low for about 30-45 seconds. Add the diced apples and mix on low just until combined.
  • If making cookies: Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for at least 1-2 hours. Then, using a cookie scooper or spoon, scoop the dough into balls and place on a baking sheet lined with parchment paper a few inches apart.
• Press the dough into the bottom of the 9×13-inch pan. Bake for 25-30 minutes or until golden brown. Check the dough every 5 minutes after it’s been 20 minutes to make sure the top doesn’t get too dark. Then set the pan aside to allow the bars to cool completely.
  • If making cookies: Bake for 12 minutes (or until the sides start to firm up and center is still soft). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked. Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
• Once the cookies are cooled, make the glaze by whisking together the confectioner’s sugar and lemon juice in a small bowl. Drizzle the glaze over the cooled bars (you also can brush the glaze onto the bars using a pastry brush). Let the bars sit for a few minutes to ensure the glaze has set.
• Enjoy!