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Crispy on the outside, chewy on the inside and filled with the sweet and spicy flavors of raspberries and ginger, these Oatmeal Cookie Bars with Raspberry-Ginger Filling will make your sweet tooth very happy.
My oatmeal cookie bar recipe is a house-favorite. My roommate and our friends love these cookie bars, no matter what the filling. The very first version I made was with blackberries and I don’t think it lasted more than 2 days in our kitchen. Every day, my roommate and I would break off another little piece off to snack on…every time we walked by the pan. Before long, it vanished. We didn’t even realize we had gobbled it up so quickly.
This time I combined tart raspberries with Gourmet Garden’s Lightly Dried Ginger to make a fruit filling that not only tasted delicious, but had the most amazing aroma that filled my entire house as these cooked in the oven. Everyone who tasted one of these Oatmeal Cookie Bars with Raspberry-Ginger Filling went on and on about how tasty they were. The consistency is perfect. The crust is perfectly crisp, but the inside? Ooey gooey deliciousness! Like I’ve told you before, I like my baked goods underdone. They’re soft and chewy, but still have that bite from the rolled oats.
What could be better than a flavorful filling of raspberry and ginger sandwiched between two layers of oatmeal cookie? I can’t even answer that. The Lightly Dried Ginger and raspberries are a total match made in dessert-heaven. I love using Gourmet Garden products in everything I make. Ginger is an especially versatile herb — it’s a great addition to savory dishes but even better in sweet! I love how the spiciness offsets the sweetness and keeps things nice and balanced.
I don’t know why you’re still sitting here. It’s time for you to go out and get some Gourmet Garden Lightly Dried Ginger and make these Oatmeal Cookie Bars with Raspberry Ginger Filling ASAP!
- For the raspberry filling
- 1 package fresh raspberries
- ¼ cup granulated sugar
- 1½ tbsp corn starch
- juice from 1 lemon
- 1 tbsp Gourmet Garden Lightly Dried Ginger
- For the oatmeal cookie base and topping
- 2¾ cup ap flour
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup coconut oil
- 1 tsp vanilla extract
- 1½ cup oats
- Preheat the oven to 350 degrees. Spray an 8-inch square baking pan and set aside.
- Combine raspberries, sugar, corn starch and lemon juice in a medium sauce pan over high heat. Stir until mixture begins to bubble.
- Stir in the the lightly dried ginger.
- Reduce to a simmer and let cook, stirring frequently, until it thickens.
- Remove from heat and allow to cool completely.
- Whisk together flour, baking soda and salt in a bowl and set aside.
- In the bowl of a stand mixer, beat together sugars, egg, coconut oil and vanilla until light and fluffy.
- Gradually add in the dry ingredients.
- Add the oatmeal and mix until well combined.
- Scoop half of the batter onto the prepared baking pan.
- Pour the cooled raspberry-ginger filling over top and use a rubber spatula to spread evenly over the oatmeal cookie batter.
- Spread the remaining batter over the filling as best as you can. It’s okay if the filling may seep through around the edges.
- Bake for 30 minutes or until the blackberry filling starts to bubble.
- Change oven setting to broil and allow to cook for another 1-2 minutes or until the top is browned to your liking.
Disclaimer: This is a sponsored post by Gourmet Garden. As always, all opinions are 100% my own.