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Oatmeal Butterscotch Bars

There are three great things about these oatmeal butterscotch bars.  First, for those who love oatmeal cookies but not raisins, these bars are perfect. Second, because you bake them in a pan and cut them into bars, you cut out time spent dropping cookies by tablespoons onto a cookie sheet.  And, finally, they smell and taste amazing.  This recipe comes from Cook’s Illustrated.

Ingredients

Oatmeal Butterscotch Bars Ingredients

 

Bars
1 1/4 cups all-purpose flour
2 cups quick-cooking oats (Old-fashioned oats will yield a chewier and less compact bar. Do not use instant oats.)
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
3/4 cup butterscotch chips
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg

Glaze

2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt
1/4 cup butterscotch chips

Instructions

Bars

Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.

13 x 9 with one foil overhang

 

13 x 9 with foil overhangs

Mix flour, oats, baking soda, and salt in a medium bowl until combined.

Oatmeal Butterscotch Bars Dry Ingredients Combined

Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes.

Butter Nutty Brown

Pour hot butter over butterscotch chips in large bowl and whisk until smooth.

IMG_0959

 

Butterscotch Chips & Butter

Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined.

Egg and vanilla

Stir in flour mixture in two additions until combined.

Oatmeal Butterscotch Bars Batter

Spread mixture into prepared pan.

Oatmeal Butterscotch Bars Prebaked

Bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes.

Oatmeal Butterscotch Bars Baked

Transfer pan to wire rack.

Glaze

Bring brown sugar, water, and salt to simmer in small saucepan.

Brown Sugar Water Salt for Glaze

Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth.

Butterscotch Chips for Glaze

Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.

Oatmeal Butterscotch Bars Glazed

Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes.
Cut into bars and serve.
Bars will keep in airtight container at room temperature for up to 3 days.

Oatmeal Butterscotch Bars
Author: 
 
Ingredients
  • Bars: 1¼ cups all-purpose flour
  • 2 cups quick-cooking oats (Old-fashioned oats will yield a chewier and less compact bar. Do not use instant oats.)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
  • ¾ cup butterscotch chips
  • 1 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • Glaze: 2 tablespoons dark brown sugar
  • 1 tablespoon water
  • ⅛ teaspoon salt
  • ¼ cup butterscotch chips
Instructions
  1. For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
  2. Mix flour, oats, baking soda, and salt in medium bowl until combined.
  3. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes.
  4. Pour hot butter over butterscotch chips in large bowl and whisk until smooth.
  5. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined.
  6. Stir in flour mixture in two additions until combined.
  7. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes.
  8. Transfer pan to wire rack.
  9. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan.
  10. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth.
  11. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1½ hours.
  12. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes.
  13. Cut into bars and serve.
  14. Bars will keep in airtight container at room temperature for up to 3 days.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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