-
1
Preheat oven to 350F.
-
2
Butter a 10 by 15-inch rimmed baking sheet.
-
3
Line bottom with parchment paper, and butter parchment.
-
4
Make filling: Pulse raisins and sugar in a food processor until almost pureed.
-
5
Transfer to a saucepan.
-
6
Whisk cornstarch into cold water; whisk into raisin mixture.
-
7
Stir in cider.
-
8
Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.
-
9
Let cool completely.
-
10
Make dough: Whisk together flour, baking soda, and salt in a bowl.
-
11
Put shortening in the bowl of an electric mixer fitted with the paddle attachment.
-
12
Mix on medium speed until smooth.
-
13
Add brown sugar and mix until pale and fluffy, 2 to 3 minutes.
-
14
Add egg and vanilla, and mix until combined.
-
15
Reduce speed to low.
-
16
Add flour mixture; mix until just combined.
-
17
Mix in oats.
-
18
Press half the dough into prepared baking sheet.
-
19
Using an offset spatula, spread raisin filling evenly over top of dough.
-
20
Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling.
-
21
Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes.
-
22
Let cool completely in sheet on a wire rack.
-
23
Cut into 2-inch squares.
-
24
Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
