Road-Trip Bar Cookie Recipe

Name: Road-Trip Bar Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable shortening, butter (to grease the pan & the aluminum foil) or 2 tablespoons margarine (to grease the pan & the aluminum foil); 2 1/2 cups rolled oats; 2/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/2 cup miniature chocolate chip; 1/2 teaspoon salt; 1/2 cup honey; 1/2 cup vegetable oil; 1 1/2 teaspoons vanilla extract; Optional; 1/2 cup raisins (or raisins or chopped nuts mixed)

Servings: persons

2 tablespoons vegetable shortening, butter (to grease the pan & the aluminum foil) or 2 tablespoons margarine (to grease the pan & the aluminum foil)
2 1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup miniature chocolate chip
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
Optional
1/2 cup raisins (or raisins or chopped nuts mixed)

1
Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
2
In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
3
Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
4
Wrap individually in snack-size Bags or store in an airtight container like a Container with Snap 'n Seal Lid.

1045

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable shortening, butter (to grease the pan & the aluminum foil) or 2 tablespoons margarine (to grease the pan & the aluminum foil), 2 1/2 cups rolled oats, 2/3 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and more.

Yes, Road-Trip Bar Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Road-Trip Bar Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions