Butterscotch Chocolate Oatmeal Squares Recipes

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.

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15x10x1-in. baking pan. , In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. , Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

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.

Steps:

• Set aside 2 Tbsp of the butter for filling.
• Beat rest of butter and brown sugar with electric mixer.
• Beat in eggs and vanilla.
• Slowly add flour, baking soda and oats.
• Spread 2/3 of mixture into 9X13 baking pan.
• Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and chocolate chips.
• Stir over low heat until melted.
• Add 3/4 cup of nuts.
• Spread over top of oatmeal mixture.
• Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture.
• Sprinkle remainder of nuts on top of oatmeal mixture.
• Bake at 350 for 25 minutes.

Steps:

• Preheat oven to 350.
• Grease a 9x13 inch cake pan.
• Combine flour, baking soda, baking powder, and salt in a small bowl.
• Set aside.
• In a large bowl, combine butter, sugars, and eggs.
• Beat until creamy.
• Blend in four mixture and oats.
• Pour in 3/4 cups of butterscotch chips and 3/4 cups chocolate chips.
• Spread batter into cake pan.
• Sprinkle remaining chocolate chips on top.
• Bake for about 30 minutes, or until golden brown.
• Let cool and cut into bars.

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.

Steps:

• Preheat oven to 350°.
• In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
• Stir in semi sweet morsels and butterscotch chips.
• Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
• Bake for 10-12 minutes.
• Cool for 5 minutes on cookie sheets.
• Remove to wire rack.
• Store in airtight container, if they last long enough to store.

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.