Sometimes I think that dessert is pointless if it doesn’t involve chocolate. Then I remember that such a thing as butterscotch exists.
If you like regular oatmeal scotchie cookies, these bars might just become your next go-to. They are soft and chewy, dense and oaty (but not so oaty that you feel like you’re eating a granola bar), and they’re laced with deadly delicious butterscotch chips and a hint of cinnamon.
My favorite thing about cookie bars is how quick and easy they are compared to regular cookies. I always find the most time consuming part of baking cookies is rolling them into equally sized balls and then managing the different batches as they bake. With cookie bars, you don’t need to worry about any of this. Just spread the batter in the pan, bake it all at once, cut it, and you’re done!
Oatmeal Scotchie Bars
Soft, chewy, butterscotch cookie bars with a hint of cinnamon
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups rolled oats
- 1 1/2 cups butterscotch chips
Directions
- Preheat oven to 350 degrees and butter a 9 x 13 inch glass baking dish.
- In a large bowl, cream together the the butter, brown sugar, white sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Add the flour, salt, baking soda, baking powder, and cinnamon and beat on low speed until combined. Stir in the rolled oats and butterscotch chips until evenly distributed. Spread mixture into the buttered baking pan.
- Bake for 22-25 minutes, until golden brown on top. Cool 5 minutes before cutting.
I find the easiest way to spread thick, sticky mixtures like this dough out into a pan is by using plastic wrap. Spoon dough into the pan, cover with plastic wrap, and press until the dough is evenly spread out. The plastic wrap peels off easily, and your hands stay clean!
If you like gooey cookie bars, dig in after they’ve had a chance to cool a bit. If you prefer your cookie bars on the firm-but-chewy side, chill before cutting.
Adapted from Allrecipes
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