Monday, November 12, 2012

Oatmeal Scotchie Bars


We were having a very chilly November day recently...a perfect day for warming up the kitchen with a special baked treat! Butterscotch is a great fall flavor and I decided it was just the right time to make some Oatmeal Scotchie Bars. The recipe I'm sharing with you is very slightly adapted from a recipe I found at VeryBestBaking.com. It's one of those classic recipes that have been around for some time. I decided, instead of making cookies, to make cookie bars, and they turned out wonderfully! You bake them in a 15 x 10" jelly-roll pan and you get lots of thin, crispy, oatie bars with a texture just like the cookie!

Making cookie bars instead of individual cookies is so easy and convenient, especially if you are in a time crunch. I used unbleached flour and added some nutmeg in my version of the recipe and enjoyed the result. Here's the recipe if you would like to try it yourself!

OATMEAL SCOTCHIE BARS by Cottage Flavor, adapted from VeryBestBaking.com

  • 1 1/4 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (an 11-ounce package) Butterscotch morsels

Preheat oven to 375˚F. Grease a 15 x 10" jelly roll pan well (if you don't, these will stick!); set aside.

Combine flour, baking soda, salt, cinnamon, and nutmeg in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl, blending well. Gradually beat in flour mixture. Stir in oats and butterscotch morsels. Spread into your greased 15 x 10" jelly roll pan and bake for 18 to 22 minutes, or until light brown. Cool compeletly in pan on wire rack. Cut into small or large bars. 

NOTE: If you want to make cookies instead, just drop cookie dough by rounded Tablespoon onto ungreased baking sheets and bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.


Enjoy with coffee, tea, or a glass of milk!

These bars have a wonderful buttery, butterscotch flavor. Do you have a favorite butterscotch recipe?

Linked to Full Plate ThursdayWe Did It! Wednesday.

2 comments:

  1. Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you! Wishing you a wonderful Thanksgiving, too! :)

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