Best Oatmeal Butterscotch Bars Recipes

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.

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.

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 BUTTERSCOTCH CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 inch cake pan.
• Combine flour, baking soda, baking powder, and salt in a small bowl.
• Set aside.
• In a large bowl, combine butter, sugars, and eggs.
• Beat until creamy.
• Blend in four mixture and oats.
• Pour in 3/4 cups of butterscotch chips and 3/4 cups chocolate chips.
• Spread batter into cake pan.
• Sprinkle remaining chocolate chips on top.
• Bake for about 30 minutes, or until golden brown.
• Let cool and cut into bars.

OATMEAL BUTTERSCOTCH WALNUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10 inch by 15 inch by 1 inch jelly roll pan or line it with parchment (I line mine with parchment because my old pan is in bad shape).
• Measure and stir together flour, baking soda, cinnamon and salt in a small bowl.
• Cream butter with electric mixer until creamy, then add brown sugar, white sugar, eggs and vanilla extract and beat until very light and creamy.
• Blend in flour mixture. If using electric mixer, be careful not to overbeat.
• Stir in nuts, then oatmeal, and finally butterscotch chips. Stir just enough to mix together.
• Spread dough in pan. Bake at 375 degrees for 18-20 minutes or until light brown. Cool in pan, then cut into bars.

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 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 BUTTERSCOTCH BARS

Steps:

• 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.
• Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
• 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. Transfer pan to wire rack.
• For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
• 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

Steps:

• 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. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined. 3. 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. Transfer pan to wire rack. 4. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours. 5. 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.)