There is something about butterscotch that is just soooooooooo good! Add it with oatmeal and lights out amazing!
I am finally back from Europe! For 2 weeks my family and I drove around Italy and Switzerland. We had a blast, and it was defiantly a trip of a lifetime that we will never forget! As cliché as it sounds Europe does change you and your viewpoint of the world. So I meant to actually post these bars like 2 days ago, but funny story… On our way back from Europe we had a layover in New York City, and the immigration line was freakishly long, like an hour long. Next we had to go through another line for customs which took another 30 minutes, and then we had to recheck our bags. If that weren’t enough, our next flight was out of a different terminal, which meant we had to take the shuttle to the next terminal, and go through security again! We were running through the airport like lunatics (very sorry to all the people’s’ toes I ran over) and alas, we missed our flight, causing us to spend a night in New York. Phew! I am out of breath just thinking about it! Long story short, this is the cause for my delayed post.
After I got home from Europe, I had this huge craving to bake. Of course we had next to zero food items, so I had to bake something that required as few of ingredients as possible. Behold: Butterscotch oatmeal cookie bars. Seriously so good. Like one of the best combos ever… <– I kind of say that a lot… But I mean really. Butterscotch and oatmeal are like peanut butter and jelly. They just work.
Oatmeal Butterscotch Bars
1 1/4 cup all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
2 sticks unsalted butter, melted
1 cup light brown sugar
1 tablespoon vanilla extract
1) Preheat the oven to 350 degrees, then spray a 9×13 inch pan with cooking spray. Set aside.
2) In a medium bowl, whisk flour, oats, baking soda, and salt. Set aside.
3) Place butterscotch chips in a large bowl, then pour butter over chips and whisk to combine. Whisk in brown sugar. Then whisk in egg and vanilla. Stir into flour mixture just until combined.
4) Pour batter into prepared pan and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Bars will stay good in an airtight container at room temperature for up to 5 days.
Recipe adapted slightly from Mel’s Kitchen Cafe