Flourless Chewy Butterscotch Peanut Butter Cookie Bars! Chunky, soft-baked, and full of chocolate and butterscotch chips. This cookie bar recipe makes many bars, making it ideal for snacks (freeze extras) or large gatherings.
– 1/2 cup (1 stick) butter, softened– 1 1/2 cups creamy peanut butter– 3/4 cup granulated sugar– 3/4 cup light brown sugar– 1 tablespoon vanilla extract– 3 large egg– 2 cups quick oat– 2 1/2 cups old-fashioned oat– 1 teaspoon baking soda– 1 cup mini chocolate chip– 1 bag (12 oz) butterscotch chip
Ingredient
Preheat oven to 350. Spray a 12" x 18" cookie sheet with cooking spray.
Step 1
Step 1
Instructions
Mix butter, peanut butter, sugar, and brown sugar in a large bowl with a hand mixer or stand mixer with the paddle attachment.
Step 2
Step 2
Beat for 1-2 minutes until pale and fluffy. Mix in eggs and vanilla. Beat until combined.
Step 3
Step 3
Add quick, old-fashioned, and baking soda. Mix slowly until combined. Add chocolate and butterscotch chips (reserve some for bar tops) and mix until combined.
Step 4
Step 4
Spread cookie dough evenly on the prepared baking sheet. The butter wrapper, silver table spoon, or cooking spray will help you remove the sticky substance.
Step 5
Step 5
Top the bars with the reserved chocolate and butterscotch chips and gently press them in.
Cook 17-20 minutes.
Step 6
Step 6
I've never cooked these bars longer than 17 minutes. Without flour, they'll look underdone and gooey, but that's normal.
Step 7
Step 7
Remove the cookie sheet from the oven and place it on a cooling rack. Wait 30–45 minutes to cool the bars. While cooling, they will meld and finish cooking.
Step 8
Step 8
Pizza wheel cutters make cutting these bars easy. Store leftovers covered at room temperature. Store bars in sandwich-sized Ziploc bags in the freezer. Have it cold, room temperature, or microwaved for 10 seconds.