Oatmeal Cream Cheese Butterscotch Bars Food

BUTTERSCOTCH OAT BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine flour, baking soda, and cinnamon in small bowl.
• Beat butter or margarine, sugar, brown sugar, eggs and vanilla in large bowl.
• Gradually beat in flour mixture.
• Stir in oats and butterscotch chips. Spread dough into greased 15 x 10 inch pan. Bake for 18-20 minutes or until very lightly browned.

OATMEAL SCOTCHIE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line an 9x9" pan with foil and spray with cooking spray. Set aside.
• Make the cookie layer: mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and ¼ cup granulated sugar until creamy. Add one egg and 1 teaspoon vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips. Press into the bottom of the prepared pan.
• Make the cheesecake layer: Beat the cream cheese with a hand mixer for 1 minute, or until smooth. Add sour cream, remaining 1 egg, remaining ¼ cup sugar, and remaining 1 teaspoon of vanilla and beat until smooth. It's important to start with room temperature ingredients so there will be no lumps. Pour over cookie layer.
• Bake for about 35-45 minutes until top of cheesecake looks solid and starts to crack around the edges (mine took about 40 minutes). Cool for an hour and then refrigerate for at least three hours or overnight before cutting into bars.
• Optional topping: melt 1/2 cup butterscotch chips with 1 teaspoon vegetable oil on high power in 30 second increments, stirring between each, until melted and smooth. Place melted candy in a sandwich bag and cut off one tip; drizzle over cut bars.

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

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.

OATMEAL BUTTERSCOTCH & CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease an 8x8 pan with non-stick cooking spray. Line with parchment for easy removal.
• In a separate bowl combine the dry ingredients of flour, salt, baking soda,and rolled oats together, set aside.
• In a large mixing bowl, using mixer or by hand beat together the butter, brown sugar, and white sugar until smooth and light.
• Add egg and vanilla and beat in.
• Add dry ingredient mixture to wet mixture and continue mixing together until combined. Fold in chocolate and butterscotch chips, reserving some for the top of the bars.
• Spread or press cookie dough into the bottom of the prepared pan.
• Sprinkle remaining butterscotch and chocolate chips on top.
• Bake for 25 to 30 minutes or until golden brown. After 25 minutes, check cookie bars by giving the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle and it's better to not overbake.
• Remove from the oven and let cool 10 minutes before cutting.
• Double recipe for large batch in 9x13 pan

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.

BUTTERSCOTCH CREAM CHEESE BARS

Steps:

• Melt the butterscotch chips and butter over low heat in medium pan.
• Remove from heat; stir in graham cracker crumbs& mix well.
• Set aside 2/3 cup of crumb mixture for topping.
• Press the remainder of mixture firmly into the bottom of greased 13x9 inch glass baking dish.
• In mixing bowl, beat the cream cheese until light and fluffy.
• Add condensed milk, vanilla, and egg; fold in the nuts.
• Pour over crust in prepared pan.
• Sprinkle reserved crumb mixture evenly over top.
• Bake at 325F for 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool to room temperature, then chill.
• Serve chilled, cut into squares.

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

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.

OATMEAL COOKIE AND CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.

OATMEAL CREAM PIES

Steps:

• For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
• Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
• For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
• Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.