Butterscotch oatmeal cookie bars are thick, chewy, and simple to prepare. These bars combine rolled oats and butterscotch chips for a satisfying, lightly sweet dessert that’s perfect for snacking, lunchboxes, or sharing with friends.
WHY YOU’LL LOVE THEM
Chewy texture. These bars are thick and chewy, with a pleasant bite from rolled oats.
Simple to make. The recipe uses everyday ingredients and one mixing bowl, making it quick and straightforward.
Balanced flavor. If you enjoy classic oatmeal cookies, you’ll appreciate these bars: not overly sweet with a warm hint of cinnamon and the mellow caramel-like taste of butterscotch chips.
INGREDIENTS
- Salted butter — at room temperature
- White sugar
- Brown sugar
- Egg — large
- Vanilla extract
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- All-purpose flour — spooned and levelled for best results
- Rolled oats — old-fashioned oats; do not substitute quick oats
- Butterscotch chips — plus a few extra for topping
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang to make removal easier.
In a large bowl, beat 1/2 cup (1 stick) of room-temperature salted butter with 1/2 cup white sugar and 1/2 cup brown sugar until the mixture is light and fluffy — about 4 to 5 minutes with a hand mixer or stand mixer.
Add 1 large egg and 1 1/2 teaspoons vanilla extract, then mix until the wet ingredients are fully combined.
In a separate bowl, whisk together the dry ingredients: 3/4 cup all-purpose flour (spooned and levelled), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
Add the dry mixture to the wet ingredients and stir until just combined. Then fold in 1 1/2 cups rolled oats, mixing until the oats are evenly distributed throughout the dough.
Finally, fold in 1 cup butterscotch chips. Reserve a small handful of chips to sprinkle on top before baking if you like a decorative finish.
Press the dough evenly into the prepared pan; using lightly floured hands works well to get a smooth surface. Scatter the reserved butterscotch chips on top.
Bake for about 25 minutes, or until the edges turn golden brown and the center is set. Remove from the oven and allow the bars to cool completely in the pan before lifting out with the parchment overhang and slicing into bars.
FREQUENTLY ASKED QUESTIONS
STORING THE BARS
Store the cooled bars in an airtight container at room temperature. They will stay fresh for up to four days. For longer storage, wrap bars individually and freeze for up to three months; thaw at room temperature.
WHAT DOES “SPOONED AND LEVELLED” FLOUR MEAN?
Spoon the flour into your measuring cup with a spoon, then level it off with the back of a knife. This prevents compacting the flour and ensures you measure the intended amount.
CAN I USE QUICK OATS?
No — use rolled (old-fashioned) oats. Quick oats will result in a softer, less textured bar and will change the final texture significantly.
If you make these butterscotch oatmeal cookie bars, feel free to share a photo or leave feedback. I’d love to hear how yours turned out!
YOU MIGHT ALSO LOVE
- Classic Chocolate Chip Cookies
- Oatmeal Butterscotch Cookies
- Rolo Oatmeal Cookies
- Carmelitas: Caramel Chocolate Oatmeal Bars
- Thick and Chewy Monster Cookies
- Chocolate Oatmeal Chocolate Chip Cookies
Butterscotch Oatmeal Cookie Bars
Author: Jessie M
Thick, chewy oatmeal bars studded with butterscotch chips. Easy to make and ideal for baking ahead.
Prep Time: 20 mins • Cook Time: 25 mins • Servings: 16 bars
Course: Dessert, Snack • Cuisine: American, Canadian
Equipment
- 8×8 inch square baking pan
Ingredients
- 1/2 cup salted butter, at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup all-purpose flour, spooned and levelled
- 1 1/2 cups rolled oats
- 1 cup butterscotch chips, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment paper.
- Beat butter and both sugars until light and fluffy, about 4–5 minutes.
- Add the egg and vanilla, mixing until combined.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Stir the dry ingredients into the wet until just combined, then fold in the rolled oats.
- Fold in butterscotch chips and transfer the dough to the prepared pan. Press evenly and top with extra chips if desired.
- Bake 25 minutes or until edges are golden. Cool completely in the pan before slicing.
Notes
“Spooned and levelled” means spooning flour into a measuring cup and leveling it off with a knife to avoid compacting and adding too much flour.