Oatmealbutterscotchbars Recipes

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.
• In a medium bowl, whisk together the flour, oats, baking soda, and salt. Place the 3/4 cup butterscotch chips in a large bowl.
• In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth.
• Whisk in the brown sugar until combined. Whisk in the egg and vanilla. Stir in the flour mixture, just until incorporated.
• Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.
• While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.
• Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the foil overhang and cut into squares. Serve.

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

Steps:

• Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
• In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
• Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
• Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
• Call yourself a superstar!!!
• Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

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.

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.

SHEET PAN OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar until fluffy.
• Add eggs and vanilla and mix until combined.
• Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
• Fold in butterscotch chips.
• Spray a half baking sheet (18"x13"x1") with nonstick cooking spray and spread dough in pan.
• Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
• Bake for 20-22 minutes, or until the edges are golden brown.
• Let cool and cut into bars.

THE BEST BUTTERSCOTCH SQUARES (NO BAKE BUTTERSCOTCH BARS)

Steps:

• Line a 8x8 baking pan.
• In a saucepan over medium heat combine butter, peanut butter and butterscotch chips stirring frequently. Alternatively combine in a bowl and microwave in 30 second increments, reducing to 15 second increments until melted and combined stirring between.
• Allow to cool 5 minutes.
• Fold in miniature marshmallows and pour into lined pan.
• Refrigerate 1+ hours before cutting into squares and serving.

OATMEAL BUTTERSCOTCH & CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease an 8x8 pan with non-stick cooking spray. Line with parchment for easy removal.
• In a separate bowl combine the dry ingredients of flour, salt, baking soda,and rolled oats together, set aside.
• In a large mixing bowl, using mixer or by hand beat together the butter, brown sugar, and white sugar until smooth and light.
• Add egg and vanilla and beat in.
• Add dry ingredient mixture to wet mixture and continue mixing together until combined. Fold in chocolate and butterscotch chips, reserving some for the top of the bars.
• Spread or press cookie dough into the bottom of the prepared pan.
• Sprinkle remaining butterscotch and chocolate chips on top.
• Bake for 25 to 30 minutes or until golden brown. After 25 minutes, check cookie bars by giving the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle and it's better to not overbake.
• Remove from the oven and let cool 10 minutes before cutting.
• Double recipe for large batch in 9x13 pan

OATMEAL BUTTERSCOTCH BARS

Steps:

• _For the Crust & Topping:Preheat oven to 350°F. Grease a 9x13 baking pan.Stir together oats, flour, baking powder and salt. Set aside.Using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.Reduce mixer speed to low. Gradually add oat mixture, mixing just until combined.Set aside about 1 cup of crust mixture for the topping.Transfer remaining mixture to prepared pan. Spread evenly in bottom of pan and about 1/4 inch up sides.Bake for 12 minutes. Set aside._For the Filling:Place brown sugar and butter in heavy, medium-sized saucepan. Cook over medium heat, stirring occasionally until butter is melted and mixture is combined. Bring to low boil, stirring occasionally, and cook until thickened, about 3-4 minutes.Remove pan from heat. Carefully add cream (mixture will bubble) and stir to combine. Stir in vanilla.Spread butterscotch evenly on top of partially baked crust. Drop remaining crust mixture in small portions on top of butterscotch layer. Sprinkle with pecans.Bake 25 to 30 minutes, or until golden brown. Cool completely before cutting into bars.

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.

BUTTERSCOTCH OATMEAL BARS

Steps:

• Preheat oven to 375F (190C). Combine flour, baking soda, and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Spread dough into greased 15 x 10 inch pan. Bake for 18-20 minutes or until very lightly browned.