Kickstart these Betty Crocker Lemon Bars with an Oatmeal Cookie Mix for the crust and a mixture of Sweetened Condensed milk along with lemons and lemon zest in the middle. These quick and simple Lemon Cookie bars are always a hit and they are delicious!
I'm a huge fan of Oatmeal Cookies, I love the soft chewy texture. Make that into a crust and top with Lemon and I'm a fan for life!
No, really. These simple cookie bars are so quick to make and they are eaten up so quickly too.
I think I had to be about 10 or 11 years old when I first tried this recipe from Betty Crocker. I imagine it had to be on the back of the Oatmeal Cookie Pouch mix and I haven't looked back since.
Here I am 40 years later still making these lemon cream bars and love every bite.
The center bakes up into a sweet tangy filling almost cheesecake like. And easy cheesecake if you ask me.
Then top with remaining Oatmeal Cookie Mixture and bake. Lemon Oat Bars will soon be your favorite too.
Shopping List
- Betty Crocker Oatmeal Cookie Mix
- Butter
- Egg
- Sweetened Condensed Milk
- Lemon Juice
- Lemon Zest
Supplies Used
- Mixing Bowl
- Pastry Cutter
- Grater
- Zester
- Hand Mixer
- Measuring Cups
How to Make Lemon Oatmeal Cookie Bars
Let me start by reminding you to gather all the ingredients and necessary supplies. You will thank you and it's a great habit in the kitchen. Next preheat the oven to 350 degrees.
In a large mixing bowl add Oatmeal Cookie Mix and add cold butter. TIP: I like to use a cheese grater and grate cold butter. It's so much easier to cut butter into a mixture when it's in small easy pieces.
Using a pastry cutter or forks, cut butter into mixture until it resembles coarse crumbs. I've used both forks and a pastry cutter and I find the pastry cutter is faster but both work about the same.
Add egg to cookie mixture. I know what you are think. This isn't going to work. But trust me here. It works! Mix the egg into the coarse crumbs and it will slowly hold together.
Believe it or not, I will still use a pastry cutter to mix the egg in. But in a pinch, your hands will work too. Just like mixing a meatloaf.
Press about ⅔ of the mixture into the bottom of a well greased 8x8 or 9x9 inch pan or use parchment paper and Bake for 10-12 minutes. The edges will turn golden. Do not over bake.
LaTourangelle is a sponsor of #lemonweek and provided baking spray. I have used their products in the past and truly love the quality of their products. So it was an easy fit having them as a sponsor.
To make the lemon filling, in a separate bowl combine Sweetened Condensed Milk, Lemon Juice, and Lemon Zest and mix together using a hand electric mixer until fully combined.
Pour mixture over hot baked crust and top with remaining cookie crumble. Making sure to drop similar size crumbs on top.
Bake for an additional 22-25 minutes. When the edges turn a nice golden, it's time to remove this easy dessert from the oven. Cool completely. I know it can be hard, but let it cool before cutting.
Slice in squares and enjoy! I personally love these served chilled. And a large glass of milk is always welcomed too.
Lemon Bars with Sweetened Condensed Milk
I mentioned above that these bars are cheesecake like. They do not have any cream cheese or egg in this recipe. But many people will question me because it tastes so much like cheesecake. So I usually just keep it a secret.
This batch of Oatmeal Lemon Bars makes approximately 16 bars which are fairly large in size. I often find it helpful to slice each bar in half making a shorter thinner bar which is ideal.
Quick Tips
- 2 lemons small will yield ¼ cup of juice
- Bottled Lemon Juice can be used but for best flavor use fresh lemon juice.
- Grease baking pan or line with parchment paper for easy clean up
- Slice bars in squares
- Allow bars to fully cool before cutting and clean knife between each slice for best results
How to Store Lemon Cheesecake Bars with Sweetened Condensed Milk
Freeze. Store cut bars in sealed container and freeze up to 3 months. Place parchment paper between layers if stacking
Store bars in contain or ZipLoc Bag for up to 7 days. Best if enjoyed within 2-4 days.
Tuesday #LemonWeek Recipes
- Lemon Meringue Pie by Fresh April Flours
- Betty Crocker Lemon Bars by Best Cookie Recipes
- Pink Lemonade Vodka Cocktail by The Fresh Cooky
- Lemon Ice Cream by A Day In The Life On The Farm
- Shaker Style Lemon Pie by Jen Around The World
- 1 pkg Oatmeal Cookie Mix Betty Crocker
- ½ Cup Butter Cold
- 1 Egg Large
- 1 can Sweetened Condensed Milk
- ¼ Cup Lemon Juice
- 2 Tablespoons Lemon Zest
- In a large mixing bowl add Oatmeal Cookie Mix and cut in cold butter.
- Using a pastry cutter or forks, cut butter into mixture until it resembles coarse crumbs
- Add egg to cookie mixture and combine. Mixture will be thick
- Press about ⅔ of the mixture into the bottom of a well greased 8x8 or 9x9 inch pan or use parchment paper and Bake for 10-12 minutes
- In a separate bowl combine Sweetened Condensed Milk, Lemon Juice, and Lemon Zest and mix together using a hand electric mixer until fully combined.
- Pour mixture over baked cookie crust and spread evenly
- Crumble remaining cookie mixture on top and bake for 22-25 minutes.
- Lemon Bars are baked when edges turn golden brown and center is set.
- Allow bars to fully cool before slicing
- 2 count Gourmet Madagascar Vanilla Beans
- 2oz Almond Extract
- 4oz Natural Baker’s Extract
- 4oz Vanilla Paste
- 8oz Gourmet Vanilla Extract
- 25oz Organic Baking Cocoa
- Extra Virgin Olive Oil
- Roasted Walnut Oil
- Regenerative Sunflower Oil
- 4oz Vanilla Paste
- Fleur de Sel Almond Butter
Lemon Oatmeal Bars
Ingredients
Instructions
Notes
How to Store Lemon Cheesecake Bars with Sweetened Condensed Milk
Freeze. Store cut bars in sealed container and freeze up to 3 months. Place parchment paper between layers if stacking Store bars in contain or ZipLoc Bag for up to 7 days. Best if enjoyed within 2-4 days.Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.
Lynn @ Fresh April Flours
These are one of my FAVORITE Betty recipes!! I love that you chose this recipe!
Rebecca Johnston
You can't go wrong w/ Betty!
Kathleen
Brilliant using a cookie mix with these lemon bars, they make the best of both, two of my favorite flavors!
Wendy Klik
Perfect recipe. Easy peasy and Delicious!!!!
Jennifer
I love these oatmeal bars. They look so refreshing and delicious.