Oatmeal Cookie Bars with Maple Cinnamon Icing

PREPARE OATMEAL COOKIE BARS:

Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until light and creamy. Add the light brown sugar, dark brown sugar, white sugar and corn syrup to the butter and beat until light and fluffy. Scrape down the sides of the mixing bowl as needed. Add the eggs to the butter-sugar mixer, one at a time, beating one egg into the mixture completely before adding the second egg. Add the vanilla extract and salt to the mixer, mixing until combined.

Change the mixer speed to low and slowly add the flour, cinnamon, nutmeg, baking soda, baking powder and both oats to the mixer. Mix on low until just combined. Pour dough batter out into prepared pan and spread the batter evenly in the pan. Bake in 350-degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out without raw batter on it. Do not over bake, as the bars will continue to bake in the pan once they are removed from the oven.

Remove baked cookie bars from the oven and let set on the counter to cool. While bars are cooling, prepare the maple cinnamon icing.

MAPLE CINNAMON ICING:

In a small bowl, add the powdered sugar, maple extract, ground cinnamon and water. Stir the mixture until combined and smooth. If icing is too runny, add more sugar a tablespoon at a time, until desired consistency is reached. If icing is too dry, add water by the teaspoon, until desired consistency is reached.

Remove the cookie bars from the pan, by lifting the bars from the pan using the excess parchment paper on the sides. Place bars on a wire rack, still on the parchment paper, and pour the prepared icing over the cooled oatmeal cookie bars. Allow the icing to drip off the sides of the bars. Once the icing has cooled and set, cut into desired sized squares.