Ingredients and Weight:
- 1 cup (85g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (220g) old-fashioned rolled oats
- 1 cup (120g) quick-cooking oats
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (100g) butterscotch chips
- 1 cup (100g) semi-sweet chocolate chips
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Melt butter in a large saucepan over medium heat. Remove from heat and stir in brown sugar, granulated sugar, egg, and vanilla.
- In a separate bowl, whisk together both types of oats, flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in butterscotch and chocolate chips.
- Pour mixture into a lightly greased 9-inch round cake pan.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and set.
- Cool in pan for at least 10 minutes before cutting into squares.
Nutritional Information:
Per square (1/8 of recipe):
- Calories: 300
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 37g
- Protein: 3g
- Sugar: 26g
Dish Characteristics:
- Chewy and soft
- Sweet and slightly salty
- Buttery and caramelized
- Decorated with butterscotch and chocolate chips
User Comments:
- "These Oatmeal Scotchies are the perfect blend of chewy and crunchy."
- "The butterscotch and chocolate chips add a delightful sweetness and richness."
- "I love that I can make a pan of these in just 20 minutes."
- "These squares are perfect for breakfast, dessert, or a midday snack."
- "They're also great for packing in school lunches or taking on road trips."
Special Precautions and Tips:
- Don't overmix the batter, or the cookies will be tough.
- If you don't have a round cake pan, you can use an 8x8-inch square baking dish.
- Let the Oatmeal Scotchies cool in the pan for at least 10 minutes before cutting, or they will be too fragile.
