Butterscotch Oatmeal Cookie Bars
These Butterscotch Oatmeal Cookie Bars are thick, chewy and packed with oatmeal, chocolate chips and butterscotch chips.
Equipment
- Hand or stand mixer
- large mixing bowl
- silicone spatula
- Measuring cups and spoons
- 9x13 baking pan
- Parchment paper (optional)
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- 2½ cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- 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 9x13" 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.