OATMEAL BUTTERSCOTCH BARS
The first time I made this I ate the whole pan. The second time I made this I ate the whole pan. The third time I made this I told my friends to keep me away from the darn pan and they ate the whole thing. Now we are all really fat and I need 3 new baking pans... =)
Provided by KMSoprano
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 9x13 pan with butter.
- Combine flour, soda, salt and cinnamon.
- In a large mixing bowl cream butter, then add sugar and mix until fluffy.
- Add eggs and vanilla and beat well.
- Gradually add flour mixture.
- Stir in oatmeal and the butterscotch chips.
- Spread in prepared pan and bake for 22 to 28 minutes.
- If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.
Nutrition Facts : Calories 155, Fat 8.6, SaturatedFat 5.7, Cholesterol 23.9, Sodium 125.2, Carbohydrate 17.8, Fiber 0.8, Sugar 10.6, Protein 1.9
BUTTERSCOTCH OATMEAL
The best oatmeal I've ever had. No need to top this with sugar afterwards. Good with or without milk.
Provided by KIANA5
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 48.8 g, Cholesterol 93.7 mg, Fat 13.9 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 144.6 mg, Sugar 30.5 g
BUTTERSCOTCH OATMEAL
Kids of all ages love this --- I also added in some cinnamon and raisins but that is optional --- you can also make this in the microwave, I use an 8-cup pyrex measuring cup just remove a few times and stir --- I top this with a bit of 18% cream and sprinkle with a sugar/cinnamon topping --- the recipe is enough for 2-4 servings but I can eat the whole thing myself this is so good :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy-bottomed saucepan over medium heat, whisk together the egg with milk, brown sugar, pinch salt and cinnamon (if using).
- Mix in the oats; bring to a simmer.
- When the oats begin to boil, cook and stir with a wooden spoon until thickened.
- Remove from heat and stir in the butter until melted.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 638.1, Fat 24.4, SaturatedFat 13.4, Cholesterol 166.2, Sodium 322, Carbohydrate 90.8, Fiber 4, Sugar 53.7, Protein 16.8
BUTTERSCOTCH OATMEAL
Steps:
- In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes.
Nutrition Facts :
OATMEAL COOKIES WITH BUTTERSCOTCH AND CRANBERRIES
Oatmeal cookies get an upgrade with the addition of butterscotch and cranberries
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
OATMEAL CREAM CHEESE BUTTERSCOTCH BARS
Provided by Anne Burrell
Categories dessert
Time 2h40m
Yield 36 (2-inch square) bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
- In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
- Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
- Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
- Call yourself a superstar!!!
- Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.
BUTTERSCOTCH OATMEAL BREAD
After reading a book in which the heroine served butterscotch oatmeal bread, I went looking for this recipe. It's different enough that it's not duplicated at church and family functions. I especially like to use it for Easter breakfast.
Provided by tinajoebob
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- in a large bowl, combine the oats, buttermilk, and brown sugar; set aside. In a separate bowl,combine butter and eggs. Add to the oats and mix well. In a large bowl, combine flour,baking powder,salt,and baking soda. Stir all ingredients together until combined. Add butterscoth chips and stir to incorporate. Pour batter into well-greased loaf pan. Bake at 350 degrees for about 45 minutes, until golden.
Nutrition Facts : Calories 3323.5, Fat 111.2, SaturatedFat 66.4, Cholesterol 598.6, Sodium 2750.7, Carbohydrate 519.5, Fiber 21.1, Sugar 285.6, Protein 69.5
YUMMY OATMEAL BUTTERSCOTCH COOKIES
I was looking through all the wonderful Oatmeal Butterscotch recipes here on 'Zaar and was surprised that there was not this basic recipe which DH was craving. Found this one on Hershey's Kitchens website. These came out just how I rememebered them, chewy, sweet and delicious. In my oven the cookies came out best when cooked the full 10 minutes. DH sugggests that these may also be good for you because of the oatmeal, I think otherwise, but they sure taste good. These cookies freeze well too!
Provided by Debloves2cook
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
- In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
- Stir in oatmeal and butterscotch chips, mix well.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
- Enjoy!
SHEET PAN OATMEAL BUTTERSCOTCH BARS
Soft and chewy oatmeal cookie bars with butterscotch chips.
Provided by Elyse
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, brown sugar and sugar until fluffy.
- Add eggs and vanilla and mix until combined.
- Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
- Fold in butterscotch chips.
- Spray a half baking sheet (18"x13"x1") with nonstick cooking spray and spread dough in pan.
- Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
- Bake for 20-22 minutes, or until the edges are golden brown.
- Let cool and cut into bars.
Nutrition Facts : Servingsize 1 serving, Calories 6092 kcal, Fat 267 g, SaturatedFat 184 g, Cholesterol 338 mg, Sodium 3892 mg, Carbohydrate 905 g, Sugar 564 g, Protein 62 mg
BUTTERSCOTCH OATMEAL RAISIN COOKIES
This is a recipe I got from a family friend then continued to tinker with. It makes a ton of cookies, but they go really fast.
Provided by Mirdreams
Categories Drop Cookies
Time 35m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine: flour, baking soda, salt and spices in a small bowl.
- Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
- Gradually beat in flour mixture.
- Stir in oats, butterscotch chips and raisins.
- Drop by rounded teaspoons.
- onto cookie sheet.
- Bake 7 to 8 minutes.
- Cool 2 minutes on pan than transfer to rakes till cool.
- Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".
OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
- Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g
BUTTERSCOTCH OATMEAL COOKIES
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6-3/4 dozen.
Number Of Ingredients 13
Steps:
- In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
BUTTERSCOTCH OATMEAL COOKIES
LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip.
Provided by Tami
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 42m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, and baking soda in a bowl.
- Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
- Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 17.5 g, Cholesterol 15.4 mg, Fat 6.5 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 94.8 mg, Sugar 11.1 g
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5/5 (3)Total Time 15 minsCategory BreakfastCalories 1008 per serving
- In a small saucepan, whisk together the milk, egg, brown sugar, and salt.Turn the heat on to medium, and don't go higher than that the whole time you are cooking otherwise it will turn out grainy.Mix in the oats.
- Stir occasionally. When the oatmeal begins to bubble, cook and stir until thick.When it has reached the consistency you like, remove from heat, and stir in butter until melted.I usually let it sit off the heat with a lid on for a couple minutes so that it gets nice and thick.
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