Gooey Butterscotch Bars

5 Oct

Because I had two bags of butterscotch chips in my pantry for the last 2 weeks that I had no idea what to do with.

Because after a tough day of fancy book-learnin’ at school, who wants to come home to a plate of raisins?

Because my Husband loves butterscotch but pronounces it “bettascaaatch” because he knows it will make me laugh every time.

Because I ran errands all morning & then came home to play freezer jenga for a while until a box of ice cream sandwiches fell on my foot when I could have been drinking root beer & watching re-runs of Roseanne.

Because I’m not on a diet but if I were – today feels like a good day to wreck it.

And lastly because these have oats & an egg in them so they’re basically breakfast.

For all those reasons…

gooey butterscotch bars


  • 2 1/2 sticks butter, room temp
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups quick-cooking oats
  • 1 3/4 cups (11.5-oz. pkg.) butterscotch chips, divided.


Preheat oven to 375°

Using your stand or hand mixer, beat butter, brown sugar and granulated sugar in large bowl until creamy. Add egg and vanilla extract, beat well. Add flour, baking soda and salt. Beat on low speed just until blended. Stir in oats and 1 cup butterscotch chips. Spread dough evenly onto bottom of ungreased 13 x 9-inch baking pan.

Bake for 25 to 30 minutes or until light golden brown. Remove from oven & sprinkle remaining butterscotch chips evenly over hot cookie in pan. Let stand 2 to 3 minutes. Spread chips evenly with spatula. Cool completely. Cut into bars. Store tightly covered at room temperature. Enjoy!

* I also added chocolate chips to the top of my bars.



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