Oatmeal Scotchies in a Pan Recipe - Allrecipes.com
Oatmeal Scotchies in a Pan Recipe
  • READY IN ABOUT hrs

Oatmeal Scotchies in a Pan

Recipe by  

"Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!"

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Ingredients Edit and Save

Original recipe makes 24 bars Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
  4. Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
  5. Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2012

Very sweet but VERY good! These wonderful cookies scream for milk, smiles. We couldn't stay away from them, even enjoying them for breakfast the next morning. Really, how bad can they be with oatmeal as a main ingredient, smiles. This will be made again and again. THANK YOU!

 
Most Helpful Critical Review
Feb 23, 2012

I followed the recipe except for using chocolate chips instead of butterscotch (thought I had some but didn't). The dough was very dry and literally had to be pressed into the pan - there was no way of pouring it. The end result was very tough and they were only baked to the minimum time recommended. My husband asked where the chainsaw was so he could cut them up. I won't be making these again. The recipe definitely needs something - at least some vanilla.

 

16 Ratings

Sep 20, 2012

These were a hit! I only used 1 cup of morsels in the dough and just sprinkled a few on top and they were plenty sweet. Tip: Cream and Butter and sugars well - add the eggs one at a time incorporating each one then add your dry ingredients and just stir to combine. You don't want to develop the gluten in the flour. Spread into the pan and I baked for 30 minutes. Very tasty treat!

 
Sep 19, 2012

These turned out wonderfully. I followed the ingredients/directions (except only had 1.5 cups butterscotch chips) and while the dough was thick, it was easy to squish down into the pan. Cooked 25 minutes and it was cooked through. Great crunch on the top and soft, almost gooey inside. Very sweet, but easy to cut up and make a lot of servings from. Thanks for a great recipe - it was a hit!

 
Apr 19, 2014

Very tasty! Lots of flavor and perfect texture. I followed it exactly with the addition of one teaspoon vanilla. These are definite keepers and better than the oatmeal scotchie cookies that I was too tired to make. I creamed the butter and sugar until fluffy prior to adding the vanilla and eggs. Wow! Thanks so much for sharing these treasures.

 
Sep 08, 2013

Really Yummy! Everyone loved these. I also added 1 tsp of vanilla and used both semi-sweet chocolate and butterscotch chips. Definitely will make these again!!!

 
Sep 03, 2012

As others mentioned, the batter was quite thick and had to be pressed into the pan like a crust or cookie. I reduced the oats to 1 1/4 cup and the chips to 1 cup. Baked for 25 minutes and it came out very nice. I also added a teaspoon of cinnamon to the dry mixture. Thank you ABELAIRE for a nice cake. Will definitely make it again!

 
Jul 07, 2012

This recipe is yummy! Just made them and they are great. Added some cinammon, and vanilla favoring to the recipe. Very easy and really good.

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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