Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024

Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024: There is no flour necessary for these chewy butterscotch peanut butter cookie bars! Delicious, chewy, gently baked, and packed with chocolate and butterscotch chips, this cookie is a hearty treat.

Chewy Butterscotch Peanut Butter Cookie Bars Recipe for Easter day 2024

Because this recipe for cookie bars yields a large quantity of cookie bars, it is ideal for use as snacks (freeze any extras) or for large gatherings.

Ingredients

Instructions

• Prepare the oven to a temperature of 350 degrees. Cooking spray should be used to prepare a cookie sheet that is approximately 12 inches by 18 inches.
• The butter, peanut butter, sugar, and brown sugar should be mixed together in a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment.

• For one to two minutes, beat the ingredients together until they are light in color and appear fluffy.
• Combine the eggs and the extract of vanilla bean. To blend, beat the ingredients together.
  Baking soda, quick oats, and old-fashioned oats should be added to the mixture.

• Mix on a moderate speed until everything is incorporated. Add chocolate chips and butterscotch chips, and mix them together until they are completely blended. If you like, you can save some of the chips for the top of the bars.
• Dump the cookie dough onto the cookie sheet that has been prepared, and spread it out in an even layer. Because of the sticky nature of the substance, you should either use the back of a silver table spoon or the butter wrapper, or you can lightly spray your hands with cooking spray.

• The chocolate chips and butterscotch chips that were set aside should be sprinkled on top of the bars and then gently pressed into one another.
• Spend 17–20 minutes in the oven. These bars have never been cooked for more than seventeen minutes in my experience.

• Due to the absence of flour, they will have an appearance that is slightly sticky and underdone, but this is perfectly okay.
• After removing them from the oven, set the cookie sheet on a cooling rack and continue baking. Allow the bars to cool for thirty to forty minutes. It is during the chilling process that they will join together and finish cooking slightly.

• It is much simpler to cut these bars if you use a pizza wheel cutter. Those who have leftovers can be covered and stored at room temperature. You may also put the bars in Ziploc bags that are the size of sandwiches and keep them in the freezer.
• Consume cold, allow it cool somewhat at room temperature, or heat in the microwave for about ten seconds.

MY TIPS FOR MAKING THIS RECIPE

• I don’t know much about peanut issues, but I do know that there are many things that can be used instead of peanut butter. If you use something else, it will work just as well.
• There are both quick and old-fashioned oats in the recipe. There’s a reason for this. This recipe has worked better with both types of oats every time I’ve tried it. However, many people have told me that it turned out great when they used only quick or old-fashioned oats.

• If you don’t like butterscotch chips, I think the peanut butter in these bars would taste great with white chocolate chips.
• They will look underdone and very soft when you take them out of the oven. That’s the most important thing I tell people who make these.

• That’s what you need! Since they don’t have any flour in them, they won’t stick together until they cool down. Take the cookie sheet out of the oven and set it on a cooling rack.
• Leave the cookies there for at least 30 minutes to cool. If you can wait that long, one hour is best. It will be sticky when you try to spread the dough out on the baking sheet.

• This is fine. It’s easy for me if I use the back of a silver table spoon. Some people have kept the butter wrapper and pressed the dough out with it.

NOTES

Storage: Once the cookies are totally cool, stack them in a container that won’t let air in. Leave them on the counter for up to 5 days at room temperature.

You can freeze these peanut butter oatmeal butterscotch CCCs for up to three months. Let them thaw all the way through, and if you want to eat them with cold milk, you could warm up one or two at a time in the microwave for a few seconds.

Freezing cookie dough: You could also freeze the cookie dough balls on a baking sheet lined with parchment paper until they are solid. Then, put them in a freezer-safe ziploc bag that keeps air out and freeze for up to three months. If you want to bake something straight from frozen, add two to three minutes to the baking time.