Cinnamon Toast Cookie Bars

These cookie bars are great in the morning with coffee or an anytime snack. They are reminiscent of buttery cinnamon toast with a comforting chewy goodness. My neighbor actually named them because they reminded her of her childhood cinnamon sugar toast.

You can choose from a thinner crust (pictured) or a thicker crust for those that want the extra crusty bottom. These bars are moist, chewy and buttery with a cinnamon spicy flavor.

This recipe is available for printout using the print icon below:

AuthorTeresa
Rating

Ingredients for Thinner Crust
 90 g Quick Oats- About 1 cup
 68 g All Purpose flour- About 1/2 cup
 ½ tsp Ground Cinnamon
 72 g Brown Sugar- About 1/3 cup
 73 g Butter- About 5 Tablespoons
Ingredients for Thicker Crust
 135 g Quick Oats- 1.5 cups
 102 g All Purpose flour- 3/4 cup
 ¾ tsp Ground Cinnamon
 108 g Brown Sugar- 1/3 cup plus 2.5 Tablespoons
 110 g Butter- 7.5 Tablespoons
Wet Ingredients for Cookie Bar
 150 g Butter- 2/3 cup
 340 g White Sugar- 1 2/3 cup
 2 Large Eggs
 2 tsp Vanilla Extract
 111 g Applesauce
Dry Ingredients for Cookie Bars
 218 g All Purpose flour- 1.5 cups
 1 tsp Ground Cinnamon
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 ¼ tsp Salt

Crust Directions
1

Select whether you wish a thin crust or a thicker crust and then follow the directions for preparing the crust:

2

In a medium mixing bowl combine the oats, flour, cinnamon, brown sugar and mix together well.

3

Add the butter to the oat mixture and combine with your hands until the mixture is crumbly.

4

Using a 9x13x2" pan, oil/grease the pan lightly first then press the oat mixture onto the bottom of the pan. Bake for 6 minutes in a preheated oven 350F/176C. Remove pan from oven and let cool.

Cookie Bar Directions (Wet)
5

In a heavy bottomed saucepan melt and brown 150 g butter on medium low heat. The butter will foam up while browning. Stir constantly. When you notice the butter starting to brown, remove the pan from the heat right away. Once the butter starts to brown it can burn quickly so be observant.

6

Stir 340 g of white sugar into the browned butter. Cool for a few minutes.

7

Add 2 large eggs, 2 teaspoons of vanilla extract and 111 g of applesauce. Mix well and set pan aside so you can mix up the dry ingredients.

8

These small containers of prepared applesauce work well for this recipe.

Cookie Bar Directions (Dry)
10

In a medium bowl mix together the 218 grams of All purpose flour, 1 teasp cinnamon, 1 teasp baking powder, 1/4 teasp baking soda and 1/4 teaspoon of salt. After mixing, add the flour mixture to the wet butter/sugar mixture and stir well.

11

Pour the cookie bar mixture onto the top of the baked oat crust.

12

Bake at 350F/176C for about 30 minutes or until a toothpick comes out clean and the top of the bars no longer feel jiggly.

13

Melt some butter on top of the hot cookie bars right after removing from oven.

14

Then sprinkle some cinnamon & sugar on top of the melted butter. (1/8 cup white sugar + 1/4 teasp ground cinnamon).

15

Cool for 30 minutes and then cut bars and serve warm.

16

Recipe by Teresa L Greenway - The Baking Network https://thebakingnetwork.com

Ingredients

Ingredients for Thinner Crust
 90 g Quick Oats- About 1 cup
 68 g All Purpose flour- About 1/2 cup
 ½ tsp Ground Cinnamon
 72 g Brown Sugar- About 1/3 cup
 73 g Butter- About 5 Tablespoons
Ingredients for Thicker Crust
 135 g Quick Oats- 1.5 cups
 102 g All Purpose flour- 3/4 cup
 ¾ tsp Ground Cinnamon
 108 g Brown Sugar- 1/3 cup plus 2.5 Tablespoons
 110 g Butter- 7.5 Tablespoons
Wet Ingredients for Cookie Bar
 150 g Butter- 2/3 cup
 340 g White Sugar- 1 2/3 cup
 2 Large Eggs
 2 tsp Vanilla Extract
 111 g Applesauce
Dry Ingredients for Cookie Bars
 218 g All Purpose flour- 1.5 cups
 1 tsp Ground Cinnamon
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 ¼ tsp Salt

Directions

Crust Directions
1

Select whether you wish a thin crust or a thicker crust and then follow the directions for preparing the crust:

2

In a medium mixing bowl combine the oats, flour, cinnamon, brown sugar and mix together well.

3

Add the butter to the oat mixture and combine with your hands until the mixture is crumbly.

4

Using a 9x13x2" pan, oil/grease the pan lightly first then press the oat mixture onto the bottom of the pan. Bake for 6 minutes in a preheated oven 350F/176C. Remove pan from oven and let cool.

Cookie Bar Directions (Wet)
5

In a heavy bottomed saucepan melt and brown 150 g butter on medium low heat. The butter will foam up while browning. Stir constantly. When you notice the butter starting to brown, remove the pan from the heat right away. Once the butter starts to brown it can burn quickly so be observant.

6

Stir 340 g of white sugar into the browned butter. Cool for a few minutes.

7

Add 2 large eggs, 2 teaspoons of vanilla extract and 111 g of applesauce. Mix well and set pan aside so you can mix up the dry ingredients.

8

These small containers of prepared applesauce work well for this recipe.

Cookie Bar Directions (Dry)
10

In a medium bowl mix together the 218 grams of All purpose flour, 1 teasp cinnamon, 1 teasp baking powder, 1/4 teasp baking soda and 1/4 teaspoon of salt. After mixing, add the flour mixture to the wet butter/sugar mixture and stir well.

11

Pour the cookie bar mixture onto the top of the baked oat crust.

12

Bake at 350F/176C for about 30 minutes or until a toothpick comes out clean and the top of the bars no longer feel jiggly.

13

Melt some butter on top of the hot cookie bars right after removing from oven.

14

Then sprinkle some cinnamon & sugar on top of the melted butter. (1/8 cup white sugar + 1/4 teasp ground cinnamon).

15

Cool for 30 minutes and then cut bars and serve warm.

16

Recipe by Teresa L Greenway - The Baking Network https://thebakingnetwork.com

Cinnamon Toast Cookie Bars

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