Oatmeal Butterscotch Blondies Recipes

OATMEAL BUTTERSCOTCH BROWNIES

Steps:

• Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Beat until light and fluffy.
• Slowly add the flour, baking soda, salt, and baking powder. Stir in oatmeal and mix until well combined. Stir in butterscotch chips and coconut.
• Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides.
• Bake at 350 degrees for 20-25 minutes. You don't want to over bake this. Bake just until center is set, but still gooey. Cool in pan and then take it out of the pan with the tin foil. Cut into bars.

OATMEAL BUTTERSCOTCH BLONDIES

Steps:

• Preheat oven to 350. Line a 9x13 inch baking dish/pan with nonstick foil and spray with cooking spray.
• Melt butter in a medium sauce pan over medium-high heat. Continue to cook 3-5 minutes until butter becomes a dark amber/golden color, and remove from heat. While butter is browning, add coconut flakes to a medium pan and cook over medium-high heat 3-5 minutes stirring throughout. When the flakes begin to brown, remove from heat. (Careful not to let them burn)
• In a large bowl combine browned butter, brown sugar, eggs, and vanilla and mix until smooth. Add toasted coconut flakes and mix again until smooth. In another medium bowl combine flour, baking powder, 1 teaspoon salt, and oats and whisk to combine. Gradually stir flour mixture into wet ingredients until all ingredients are incorporated. Stir in 1 tablespoon milk to help bring mixture together. Gently stir in butterscotch chips.
• Press mixture into prepared pan and bake for 20-25 minutes until mixture is set and top looks dry. Immediately after removing from the oven, sprinkle with remaining 1/2 teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.

BUTTERSCOTCH OATMEAL BLONDE BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease a 9X13 pan and set aside.
• In a medium mixing bowl whisk together oat flour, brown rice flour, potato starch, tapioca starch, flaxseed, xanthan gum, baking powder and salt.
• In a larger mixing bowl cream butter and both sugars together until light and fluffy, 3-5 minutes. And eggs one at a time beating one minute after each addition. Add vanilla and milk and mix until combined.
• Add dry ingredients to wet mixture and mix until combined. Beat an additional 2 minutes.
• Add oats, butterscotch chips and chocolate chips to mixture and stir until evenly distributed.
• Pat mixture into baking pan, spreading to all ends. Bake at 350 degrees for 28-30 minutes or until golden brown and toothpick inserted into center comes out with a few moist crumbs.

APPLEBEE'S COPYCAT MAPLE BUTTER BLONDIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.
• Pour the thick batter into a greased 9x9 inch pan. Cook for 20 to 25 minutes.
• While the blondies are cooking you can prepared the maple butter sauce.
• In a medium saucepan combine the maple syrup and butter. Cook over LOW heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.
• After the blondies are done cooking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.

BUTTERSCOTCH BLONDIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

OAT BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
• In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
• Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
• Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
• Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated (do not beat).
• Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
• Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

BUTTERSCOTCH OATMEAL

Steps:

• In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.