Butterscotch Oatmeal Bars
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT25M
- Cook Time: 25 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Novice
- Serves: 16 bars
- Cuisine: American
Preheat oven to 375˚F. Lightly grease a 9”x 9” pan with vegetable shortening.In a medium mixing bowl, whisk together flour, baking soda, salt, and cinnamon
Ingredients:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter flavored vegetable shortening (Crisco)
- 1 ¼ cups granulated sugar
- 2 large eggs plus 1 egg yolk
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 3 cups quick oats
- 1⅔ cups butterscotch chips
- 1 ½ cups coarsely chopped crunchy oatmeal cookies
Directions:
- Preheat oven to 375˚F. Lightly grease a 9”x 9” pan with vegetable shortening.
- In a medium mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In the bowl of an electric mixer, cream together shortening, sugar, eggs and egg yolk, water, and vanilla.
- Slowly add in flour mixture until combined.
- Stir in the oats.
- Place butterscotch chips in a microwave safe bowl and melt in the microwave at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 20 second intervals, alternately zapping and stirring, until smooth.
- Add the melted butterscotch to the batter and stir to combine.
- Spread the batter into the prepared pan, then sprinkle with chopped oatmeal cookies. Using the palm of your hand, gently press the cookie bits into the batter.
- Bake for 20-25 minutes. The top will be set firmly and a toothpick can be used to check for doneness.
- Cool completely on a wire rack before cutting into bars.
- Store at room temperature in an airtight container for up to 10 days.