Soft and chewy, these classic Oatmeal Scotchie Bars are divine! I topped them with a sweet Cinnamon frosting for a little extra indulgence!
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One of my favorite cookies from childhood is the classic Oatmeal Scotchie. My brothers loved Chocolate chip and Snickerdoodle…but I have always had a special place for butterscotch chips.
And it’s not until I bake them, that I realize over and over how much I love them.
As I’m trying to get back into the swing of things after moving (read: unpack and settle in), I chose to use the classic Nestle recipe for today’s cookie bars.
I tweaked it slightly, changing the ratio of brown sugar to granulated sugar (using more brown of course!). I also added a little extra cinnamon.
And, in true Shugary Sweets style, a thick layer of frosting tops these cookie bars.
I made a very creamy cinnamon frosting for today’s recipe. By beating my softened butter for 3-5 minutes, it gets light and fluffy. Then add the cinnamon, salt, powdered sugar and milk (I used fat free milk) and beat an additional 3-5 minutes. This creates an unbelievably soft texture!
I shared these at a potluck with some friends. It’s so awesome to move “home” and have friends. And it’s crazy to think we’ve been away for almost 8 years! But now we’re home and I’m a food blogger (which is a new gig since I was last living here) and I have a whole new group of people to share my treats with daily.
Life is good. Life is delicious. Now go make some of these super easy, super yummy treats.
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For the cookie bars:
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cup quick oats
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp cinnamon
- 11oz package Butterscotch morsels
For the frosting:
- 1 cup unsalted butter, softened
- 1 tsp cinnamon
- pinch kosher salt
- 3 cup powdered sugar
- 2-3 Tbsp milk
- For the bars, beat butter with sugars until blended. Beat in eggs and vanilla. Add oats, flour, baking soda, salt and cinnamon and beat until combined. Fold in butterscotch morsels.
- Press cookie dough in a parchment paper lined 15 inch x 10 inch x 1 inch baking sheet. Bake in a 375 degree oven for 18-22 minutes (I prefer to make these a little on the undercooked side, staying near the 18 minute mark).
- Cool completely.
- For the frosting, beat butter in an electric mixer with whisk attachment for 3-5 minutes until pale in color. Add cinnamon, salt, powdered sugar and 2Tbsp milk. Beat an additional 3-5 minutes, adding more milk if necessary. Spread over cooled cookie bars. Cut and enjoy.
- Store cookie bars in airtight container at room temperature for up to 5 days. ENJOY.
I love making cookie bars. They are so easy to whip up in no time! Here are a few favorites:
Frosted Sugar Cookie Bars...of course frosting and sprinkles make these even better!
S’more Cookie Bars: grahams, marshmallows and chocolate in easy to eat cookie bars!
Chocolate Peppermint Bars: not only are these the perfect after dinner minty dessert, they are NO BAKE too!
Cranberry Pistachio Cookie Bars: soft and chewy cookie bars topped with a white chocolate drizzle!