Butterscotch Oatmeal Bars

Butterscotch Oatmeal Bars

Adapted from Nestle Very Best Baking
Makes 16 bars
Author Wendy Sondov themondaybox.com


  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup butter flavored vegetable shortening Crisco
  • 1 ¼ cups granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 3 cups quick oats
  • 1 2/3 cups butterscotch chips
  • 1 ½ cups coarsely chopped crunchy oatmeal cookies


  1. Preheat oven to 375˚F. Lightly grease a 9”x 9” pan with vegetable shortening.
  2. In a medium mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In the bowl of an electric mixer, cream together shortening, sugar, eggs and egg yolk, water, and vanilla.
  4. Slowly add in flour mixture until combined.
  5. Stir in the oats.
  6. Place butterscotch chips in a microwave safe bowl and melt in the microwave at 50% power for 1 minute. Stir. If not completely melted, return to the microwave for 20 second intervals, alternately zapping and stirring, until smooth.
  7. Add the melted butterscotch to the batter and stir to combine.
  8. Spread the batter into the prepared pan, then sprinkle with chopped oatmeal cookies. Using the palm of your hand, gently press the cookie bits into the batter.
  9. Bake for 20-25 minutes. The top will be set firmly and a toothpick can be used to check for doneness.
  10. Cool completely on a wire rack before cutting into bars.
  11. Store at room temperature in an airtight container for up to 10 days.

Packing Tips

Double wrap bars individually or in pairs in plastic wrap before placing in airtight containers or ziplock bags. For longer storage or shipping, I recommend not cutting into individual bars, but wrapping the entire square. Wrapping the entire pan of butterscotch oatmeal bars without cutting will preserve moisture and keep the bars chewy for longer.