Oatmeal Scotchie Cookie Bars: A Symphony of Sweetness and Spice

There’s something undeniably comforting about a warm, chewy cookie bar, especially one that boasts the delightful interplay of hearty oats and the sweet, caramel notes of butterscotch. I remember a particular autumn afternoon, years ago, when the kitchen was alive with the scent of cinnamon and melting butter. My grandmother, her hands dusted with flour, was pulling a pan of these very bars from the oven. The golden-brown edges, dotted with glistening butterscotch chips, promised pure indulgence. That first bite, a perfect balance of textures and flavors, instantly became a cherished memory, a testament to the simple magic of home baking and a flavor profile that has since become a staple in my own repertoire for holidays and casual gatherings alike.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yields: 36 bars
• Servings: 36
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

• For the Base and Batter:
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, softened (or 1/2 cup shortening for a slightly different texture)
  • 1/2 cup shortening (if not substituting for all the butter)
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3 cups rolled oats (old-fashioned oats work best for texture)
• For the Finishing Touch:
  • 1 cup butterscotch chips

Equipment Needed

• 10×15 inch jelly roll pan or a similar-sized baking sheet
• Large mixing bowl
• Electric mixer (handheld or stand mixer) or a sturdy whisk and spatula
• Measuring cups and spoons
• Spatula or offset spatula for spreading
• Wire cooling rack

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Grease and flour your 10×15 inch jelly roll pan or baking sheet to ensure the bars release cleanly after baking. This step is crucial for preventing sticking and maintaining those beautiful edges.

2. Cream the Sugars and Fats: In a large mixing bowl, cream together the granulated sugar, brown sugar, butter, and shortening. If using an electric mixer, beat on medium speed until the mixture is light and fluffy, typically about 2-3 minutes. If creaming by hand, this will require a bit more effort but is certainly achievable. The goal is to incorporate air into the mixture, which contributes to the bars’ tender texture.

3. Incorporate the Wet Ingredients: Add the eggs, baking soda, cinnamon, vanilla extract, baking powder, and salt to the creamed sugar and fat mixture. Mix well, scraping down the sides of the bowl as needed, until all the ingredients are thoroughly combined and the batter is smooth.

4. Add the Flour: Gradually add the flour to the wet ingredients. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix at this stage, as overworking the flour can lead to tougher bars.

5. Introduce the Oats and Chips: Now, it’s time to stir in the rolled oats and butterscotch chips. Use a spatula or spoon to gently fold them into the batter until they are evenly distributed. Ensure the oats are fully incorporated and the butterscotch chips are spread throughout.

6. Spread into the Pan: Spread the cookie bar mixture evenly into your prepared 10×15 inch jelly roll pan. Use a spatula or an offset spatula to press the dough into all the corners and create a uniform layer. This ensures consistent baking throughout the pan.

7. Bake to Golden Perfection: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are a beautiful golden brown. To check for doneness, insert a toothpick into the center of the bars. If it comes out clean or with a few moist crumbs attached, they are ready. Avoid overbaking, which can lead to dry, hard bars.

8. Cool and Cut: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely in the pan before attempting to cut them. This cooling period is essential for the bars to set properly and prevents them from falling apart when sliced. Once fully cooled, cut into bars of your desired size.

Expert Tips & Tricks

• Butter vs. Shortening: While the recipe offers a combination, you can use all butter for a richer flavor or all shortening for a chewier, more tender bar. The ratio of butter to shortening impacts the final texture, so experiment to find your preference!
• Oat Choice: For the best texture, opt for old-fashioned rolled oats. Instant oats will break down too much and can result in a mushy bar, while steel-cut oats are too coarse.
• Doneness Test: The “toothpick test” is your best friend here. A few moist crumbs indicate they’re perfectly done and will continue to set as they cool, ensuring a chewy interior. If it comes out completely clean, they might be slightly overbaked.
• Even Spreading: To get a truly even layer of dough, lightly dampen your spatula or offset spatula with water or cooking spray. This prevents the dough from sticking and allows for a smoother, more uniform spread.
• Cooling is Key: Resist the urge to cut into these warm! Patience is rewarded with neat, distinct bars that hold their shape beautifully.

Serving & Storage Suggestions

These Oatmeal Scotchie Cookie Bars are wonderfully versatile. Serve them slightly warm or at room temperature. They are fantastic on their own, or elevated with a scoop of vanilla ice cream for a truly decadent dessert. For an extra touch, a drizzle of caramel sauce or a dusting of powdered sugar can be quite elegant.

Storage: Store any leftover bars in an airtight container at room temperature for up to 3-4 days. They tend to maintain their chewiness quite well. If you need to store them for longer, they can be frozen. Wrap individual bars or the entire pan tightly in plastic wrap and then in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170.8
Calories from Fat		71
Total Fat	8g	12%
Saturated Fat	3.7g	18%
Cholesterol	17.1mg	5%
Sodium	104.5mg	4%
Total Carbohydrate	22.2g	7%
Dietary Fiber	1.5g	6%
Sugars	10.9g	43%
Protein	3g	6%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

• Chocolate Lover’s Dream: Swap out the butterscotch chips for an equal amount of semi-sweet chocolate chips or milk chocolate chips for a classic cookie bar experience. A mix of both is also delicious!
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the oats and chips for an added layer of texture and flavor.
• White Chocolate Wonder: Substitute white chocolate chips for the butterscotch chips for a sweeter, creamier profile.
• Spice It Up: For a deeper flavor, consider adding a pinch of nutmeg or allspice along with the cinnamon.
• Gluten-Free Option: While not tested here, you could experiment with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. The texture may vary slightly.

FAQs

Q: Can I use quick-cooking oats instead of old-fashioned rolled oats?
A: While you can, quick-cooking oats tend to break down more during baking, resulting in a softer, less textured bar. Old-fashioned rolled oats provide a better bite and chewiness.

Q: My bars seem a bit dry. What did I do wrong?
A: Overbaking is the most common culprit for dry bars. Always check for doneness around the 25-minute mark and err on the side of slightly underbaked, as they will continue to cook as they cool.

Q: Can I make these bars vegan?
A: To make these vegan, you would need to substitute the butter with a plant-based butter alternative and the eggs with a vegan egg replacer (such as a flax egg or commercial replacer), and ensure your butterscotch chips are dairy-free.

Q: How do I ensure my bars cut cleanly?
A: The key is to let them cool completely in the pan before cutting. Using a sharp knife and wiping it clean between cuts can also help achieve neat edges.

Q: Can I omit the shortening and use all butter?
A: Yes, you can use a full cup of butter. This will result in a richer, more buttery flavor but may yield a slightly less chewy texture compared to using a combination of butter and shortening.

Final Thoughts

These Oatmeal Scotchie Cookie Bars are more than just a recipe; they are a warm hug in dessert form, a reminder of simpler times and the joy of sharing delicious treats. The comforting blend of wholesome oats, the rich sweetness of butterscotch, and a hint of warming cinnamon creates a symphony of flavors that is universally loved. Whether you’re baking them for a festive occasion or simply to brighten an ordinary day, I encourage you to gather your ingredients and bring this delightful recipe to life. The aroma that will fill your kitchen is just the beginning of the pure pleasure these bars offer. Don’t forget to share the joy (and the bars!) – they’re always a welcome addition to any gathering.