Rich butterscotch chips and a terrific chewy oatmeal texture combine to make these Oatmeal Butterscotch Bars different from any other cookies or bars I’ve had before now.
I made these bars for the first time over 6 years ago. When Mel shared these Oatmeal Butterscotch Bars, I made them that same day! I took them to an event with friends that evening and they were the fastest thing devoured.
Several recipe requests came along with that, so I shared the recipe here as quickly as possible to make sure I would have it at my fingertips later. I love a great bar recipe. They’re perfect for get-togethers and lunch snacks too.
For more easy dessert recipes, check out these Lemon Bars, Cheesecake Cookie Bars, Cinnamon Toast Bars, and Monster Cookie Bars.
Butterscotch Bars
If anyone in your life enjoys butterscotch, I guarantee that they will find these Oatmeal Butterscotch Bars irresistible. For more butterscotch treats, check out these Soft and Chewy Butterscotch Cookies. This Butterscotch Hot Cocoa Mix is basically what winter dreams are made of.
If the weather is still warm where you are, maybe this Butterscotch Blended Iced Coffee will hit the spot. Last but not least, this Creamy Butterscotch Pie needs to be on my Thanksgiving table this year.
Kitchen Tip: I use this pan to make and store this recipe.
PLEASE NOTE: Regarding the glaze
The glaze recipe as written is perfect for drizzling LIGHTLY over the bars – this is my preferred way to make them. For a thicker glaze, as pictured in this post, you will need to double or triple the glaze recipe.
As a result, the bars will be significantly sweeter this way. (My kids love these bars with the extra glaze, I’m partial to the very lightly drizzled version.)
IF you are going to increase the amount of glaze to top these bars, you’ll want to let the bars cool completely before pouring the glaze, so that you’ll be able to spread it across the top of the bars with a spatula. If the bars are warm when you try to spread the glaze, it won’t work well.
Butterscotch Bars Recipe
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Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over each edge by one or two inches. Lightly grease the foil with cooking spray.
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Whisk together the flour, oats, baking soda, and salt and then set aside. Place the ¾ 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.
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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.
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While the bars bake, place the ¼ 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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Slowly drizzle the glaze over the warm bars. Let the bars cool completely in the pan. I left the bars sitting on the counter overnight. Remove the bars from the pan using the foil overhang and cut into small squares.
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These will keep well in an airtight container for several days.
Oatmeal Butterscotch Bars
Ingredients
- Bar Ingredients:
- 1 1/4 cups all-purpose flour
- 2 cups quick-cooking oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup butterscotch chips
- 1 cup butter, melted
- 1 cup packed dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Glaze Ingredients:
- 1/4 cup butterscotch chips
- 2 tablespoons dark brown sugar
- 1 tablespoon water
- 1/8 teaspoon kosher salt
Instructions
- 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 ¾ 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 ¼ 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.
- Slowly drizzle the glaze over the warm bars. Let the bars cool completely in the pan. I left the bars sitting on the counter overnight. Remove the bars from the pan using the foil overhang and cut into small squares.
- These will keep well in an airtight container for several days.
Notes
Charlotte says
I made these Oatmeal Butterscotch Bars and so many more cookie recipes from Your site that I've lost track. Can't wait to try the Lemon Cheesecake.
Char Steen says
These Bars are SO YUMMY ! Made them several times and contemplating on making them again today. Torn between the Cherry Cheesecake Brownies that You posted last night, Mary. LOVE everything that you post !
Amy Rundstrom says
My sister just made these for me last weekend – they were so good I wanted to grab the container and sneak out in the dark of the night with them! But decided I'd better just get the recipe so I can make them myself…YUM!
Anonymous says
I made these and they are delicious
Travelling to brasil says
Just made these. Lovely flavor but waaaayyyyy too sweet for my taste. I thought I'd misread the entire cup of packed brown sugar but no, there it is. Next time, I will halve the sugar. But otherwise perfect!
CHERYL FIFE says
I only have old fashioned oats, not quick cooking. Do you think they would work in this recipe?
Mary says
Old-fashioned oats will work. The will simply have a more distinct texture in the bars.
Sue Jones says
What will happen it you use old fashioned oats? Sue
Mary says
The texture will be a little more defined. I’ve made them both ways.
nancy says
Hi
Do you think you could use salted caramel chipits instead of butterscotch?
Mary says
absolutely!
Candice says
I baked for about 17-18 mins, fork came out clean, but they were still grossly underdone.
Anne says
I made these but they were very mushy. I think I used too much butter. I read the recipie and used 16 tbsp of butter and 2 sticks. After I made the recipie I am thinking the 2 sticks of butter should have been in parentheses…lol
Mary says
Sorry for the confusion! I’ve corrected the wording on the recipe to make it clearer. All the best, Mary
Rhoda says
Just made these tonight to add to my freezer full of Xmas cookies. One word describes these easy bars, from my husband my official taste tester, WOW! So these are a definite keeper. Thanks for the delicious recipe!
Suzy Richards says
Mine came out really dry. I used the cup of butter as you suggested, but they were like eating powder. Tasted good though,
Mary says
That’s very strange. I’m not sure how that could have happened, Suzy. I’m glad you liked the flavor though!
Jill says
Ugh. Epic fail. Followed receipt to a T. Took forever to cook. Made double batch of glaze. Not even close to enough to cover it. Hope it’s good cuz it’s ugly.
Mary Younkin says
Yikes! I’m so sorry that happened, Jill. As noted in the recipe: The glaze recipe as written is perfect for drizzling lightly over the bars. For a thicker glaze to cover them fully, as pictured, double the glaze recipe. The bars will be significantly sweeter this way. (My kids LOVE the extra glaze, I’m partial to the very lightly drizzled version.)
janet says
These are delicious. The only thing i would add is more chips to make the glaze it didn’t seem to be enough. I dont see how the comment said they were dry? Delicious. I think they would also be delicious with nuts.
Mary Younkin says
I’m so glad you like them, Janet!
Linda says
I made these today and I do not know what I did wrong. The batter was really thin. I put a cup of butter and 1 1/4 cup ap flour with the soda and salt. Had to cook them 35 mins and they’re flat and never rose but taste good.
Mary Younkin says
I’m glad they taste good, Lisa. The bars don’t rise much at all. It’s a dense oatmeal bar for sure.
Nikki says
HIdeous! Came out ugly and that almost never happens for me. Do NOT pour the drizzle or “warm “ bars. wAIt until they cool completely . Also make 3-4x that recipe. I doubled it as she suggested and not nearly enough. Should’ve gone with my gut and let them cool fully before glazing so I could really spread it the right way. They will not turn out as part pictures if you follow her recipe beware
Mary Younkin says
Hey Nikki, I make a point of publishing all comments on my website and this is no exception. I am so sorry that the bars did not turn out well for you. I absolutley hate when that happens! And this time? It is my fault. I completely forgot that I let the bars cool completely before doing the thicker spreadable glaze over them. I’ve updated the recipe to reflect that and I’ve also put this recipe on my calendar for updated photos, to reflect BOTH options for glazing the bars. All the best, Mary
Jeanie Lowe says
I made these so many times it’s hard to count. I leave mine in longer to bake so you just have to check to make sure they are done, everyone’s oven’s are different. I also triple the glaze because I like it thicker. I have always pour the glaze on them when they are warm, but within 10 minutes it’s sets up great. With that much glaze mine are of course sweeter and I love it.
After they cool down I cut them and put many in the freezer and they freeze beautifully. I believe I am hooked on them!! Thank you for sharing your recipe with us all!
Mine has always come out perfect! In fact I’m making them again today!!
Mary Younkin says
Thank you for sharing your tips, Jeanie.
Suzanne says
These are easy to make, moist, and delicious.
Mary Younkin says
I’m happy to hear that you’re enjoying them, Suzanne!
john biggs says
made this tonight and they were incredible. Thank you for the recipe
Mary Younkin says
I’m so glad to hear that you like the recipe, John.
Mitti Vick says
Great recipe! I’m a baker at a college. Doubled glaze and added teaspoon of shortening so it would set. After cooled, cut into individual slices boxed then drizzled glaze with a squirt bottle. Will make again!
Mary Younkin says
I’m so glad you enjoyed the bars, Mitti!
Robin says
These are so good. I’m going to be making these pretty frequently I think. Good flavour, not too sweet, nice and chewy. I made the small recipe of glaze and I’m glad I did. I think any more would have made it to sweet. I’m going to go eat another piece now.
Mary Younkin says
I’m glad you are enjoying them, Robin!