These Butterscotch Oatmeal Cookie Bars are thick, chewy and packed with oatmeal, chocolate chips and butterscotch chips.
Quick Tips
- Make these chocolate and butterscotch cookie bars in a 9×13-inch baking pan. The pan needs to have higher sides in order to give the cookies room to rise
- Line the pan with parchment paper for easy removal of the cookie bars
- Bake the bars for at least 25 minutes, even if the top browns before then. They are thick cookie bars so they need ample time to bake!
Equipment
This recipe is very simple and doesn’t require much equipment!
- Hand or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula
- 9×13″ baking pan
- Parchment paper (optional)
Ingredient Notes
- Unsalted butter: if using salted butter, decrease added salt by ½ teaspoon
- Light brown sugar: dark brown sugar is OK too, but I prefer the taste of light brown sugar
- Granulated sugar
- Vanilla extract: I always prefer to use pure vanilla extract because the taste comes through much better, but imitation vanilla is OK too
- Eggs
- Salt
- Baking soda
- Baking powder
- All-purpose flour
- Old-fashioned rolled oats: using a 1:1 substitution of quick oats is an OK substitution, but it will alter the final texture of the bars slightly (you will get less of the oats texture due to the processing of the quick oats)
- Chocolate chips: I prefer semi-sweet chocolate chips, but any type is OK!
- Butterscotch chips
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How to make Butterscotch Oatmeal Cookie Bars
Preheat your oven to 350 degrees. Use the convection bake function if you have it.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar and granulated sugar until smooth. Scrape down the bowl once complete.
Next, add the vanilla extract, eggs, salt, baking soda and baking powder. Mix until combined, then scrape down the bowl again.
Add the flour and oats in 2-3 portions, mixing after each addition.
Add the chocolate and butterscotch chips and mixing until combined. Then scrape down the bowl.
Line a 9×13″ baking pan with parchment paper and press the oatmeal cookie dough evenly throughout the pan. I like to use another sheet of parchment paper to press the dough throughout the pan since the dough is sticky.
Sprinkle additional chocolate and butterscotch chips over the top of the dough, if desired, then bake for 25-30 minutes or until the edges of the bars look crispy and the middle is not very jiggly (a little movement in the middle is OK).
Remove them from the oven and allow them to cool to room temperature before removing the bars from the pan.
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Butterscotch Oatmeal Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees. Use the convection bake function if you have it.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar and granulated sugar until smooth. Scrape down the bowl once complete.
- Next, add the vanilla extract, eggs, salt, baking soda and baking powder. Mix until combined, then scrape down the bowl again.
- Add the flour and oats in 2-3 portions, mixing after each addition.
- Add the chocolate and butterscotch chips and mixing until combined. Then scrape down the bowl.
- Line a 9×13" baking pan with parchment paper and press the oatmeal cookie dough evenly throughout the pan. I like to use another sheet of parchment paper to press the dough throughout the pan since the dough is sticky.
- Sprinkle additional chocolate and butterscotch chips over the top of the dough, if desired, then bake for 25-30 minutes or until the edges of the bars look crispy and the middle is not very jiggly (a little movement in the middle is OK).
- Remove them from the oven and allow them to cool to room temperature before removing the bars from the pan.
George says
I don’t really like butterscotch chips, do you think I could substitute reeses pieces or white chocolate chips instead ?
Jackie says
absolutely!