SCOTCH OATMEAL SQUARES
Make and share this Scotch Oatmeal Squares recipe from Food.com.
Provided by Coral_Jayne
Categories Grains
Time 30m
Yield 1 pan, 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine dry ingredients.
- Blend in butter by hand until it reaches a meal-like texture.
- Mix in vanilla.
- Pack into a brownie pan or 9x9.
- Bake 25-30 minute.
- Slice while warm.
Nutrition Facts : Calories 168.2, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 123.3, Carbohydrate 20.7, Fiber 1.4, Sugar 9.1, Protein 2.6
OATMEAL SCOTCHIE BARS
Classic Oatmeal Scotchie Bars are soft, chewy oatmeal butterscotch cookie bars topped with sweet cinnamon frosting. You'll love this updated take on an old fashioned favorite!
Provided by Aimee Shugarman
Categories Cookies
Time 28m
Number Of Ingredients 16
Steps:
- For the bars, beat butter with sugars until blended. Beat in eggs and vanilla. Add oats, flour, baking soda, salt and cinnamon and beat until combined. Fold in butterscotch morsels.
- Press cookie dough in a parchment paper lined 15 inch x 10 inch x 1 inch baking sheet. Bake in a 375 degree oven for 18-22 minutes (I prefer to make these a little on the undercooked side, staying near the 18 minute mark).
- Cool completely.
- For the frosting, beat butter in an electric mixer with whisk attachment for 3-5 minutes until pale in color. Add cinnamon, salt, powdered sugar and 2Tbsp milk. Beat an additional 3-5 minutes, adding more milk if necessary. Spread over cooled cookie bars. Cut and enjoy.
Nutrition Facts : Calories 231 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 bar, Sodium 125 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
OATMEAL SCOTCHIES IN A PAN
Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!
Provided by ABELAIRE
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
- Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 31.3 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 267.2 mg, Sugar 19.9 g
SCOTCH BARS
This was one of my mom's recipes, and one of the most popular dessert/cookie/snacks she made. It's ultra-simple and just about impossible to mess up unless you just flat-out burn it to a crisp.
Provided by Mary the Disturbed
Categories Bar Cookie
Time 40m
Yield 36 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugars.
- Add vanilla and egg yolks and beat until light and fluffy.
- Add flour and oats and blend well.
- Spread in a greased 7"x11" pan and bake at 325 for 25 minutes or until the top is just starting to brown.
- Meanwhile, melt the chocolate chips, ideally in the top of a double boiler.
- Remove the pan from the oven, let sit for five minutes, and spread melted chocolate on top. Sprinkle with nuts.
- Let cool until chocolate is completely set, then cut into squares and stand back.
Nutrition Facts : Calories 411.3, Fat 25.1, SaturatedFat 15.1, Cholesterol 72.1, Sodium 117.4, Carbohydrate 47.8, Fiber 2.6, Sugar 32.8, Protein 3.9
BUTTERSCOTCH PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
- Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
- Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
DELICIOUS CHEWY PEANUT BUTTER CHOCOLATE CHIP OATMEAL BARS
These are the *best* bars and so easy to make, the trick to these is not to overbake, mine bake out perfectly in a 350 degree oven, second-lowest rack for 22 minutes, servings is only estimated --- add in 1 teaspoon cinnamon also if desired --- this was developed using full-fat peanut butter :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 32m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking dish.
- In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
- Add in the peanut butter and beat until combined.
- Add in eggs and beat until combined.
- In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
- Mix in chocolate chips.
- Transfer and spread into prepared baking dish.
- Bake for 22-25 minutes or until JUST set (do not overbake).
- Cool then cut into squares.
BUTTERSCOTCH BARS
I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
SCOTCH OAT BARS RECIPE
Provided by á-164771
Number Of Ingredients 7
Steps:
- In a medium size saucepan melt Butter and Sugar stirring in Oats, Baking Powder, Vanilla and Salt. Then blend Thoroughly. Turn into the (prepared) buttered pan, spreading evenly over the bottom. Bake 20 to 25 minutes or until edges are brown. Sprinkle Chocolate Chips on top shortly after you take it out of the oven. And when they melt, spread evenly over the top. Cut into squares when cooled.
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THE ULTIMATE BUTTERSCOTCH BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (17)Estimated Reading Time 5 minsServings 12-16
- Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.
- Whisk together the flour, oats, baking soda, and salt and then set aside. Place the 3/4 cup butterscotch chips in a large bowl. Pour the hot melted butter over the butterscotch chips and whisk together until the chips are melted and smooth. Add the brown sugar and whisk until combined. Add in the egg and vanilla. Whisk until smooth. Stir in the flour mixture, just until incorporated.
- Scrape the batter into the prepared pan and spread the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, this was about 16 minutes.
- While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, this was about 2 minutes on 50% power. Whisk to combine well.
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