Oatmeal Chocolate Chip Cookie 7 Layer Bars

 

Oatmeal Cookie Crust

• 1 1/4 cup old fashioned oatmeal
• 1 cup all-purpose flour
• 1/4 light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 egg
• 2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
Layers
• 1 1/3 cups shredded coconut
• 1/2 cup semi sweet chocolate chips
• 1/2 cup dark dark chocolate chips (or milk)
• 1 cup butterscotch chips
• 1 (14-ounce) can sweetened condensed milk
• 1 cup finely chopped cashews (peanuts would be good too)
• melted chocolate and butterscotch chips, for drizzling (optional)

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 inch pyrex pan (you can also line the pan with parchment instead).
2. In a medium size mixing bowl combine the oatmeal, flour, brown sugar, sugar, baking soda, salt, egg, canola oil and vanilla. Using a mixing spoon, mix until a dough forms. The dough will be crumbly, just keep mixing until all the ingredients are combined. Stir in 1/2 cup to 3/4 cup chocolate chips (I used 3/4 cup, but we like it real chocolaty around here). Press the dough into the prepared pyrex pan. Make sure the chocolate does not get clumped into one spot. Place in the oven and bake for five minutes.
3. Remove from the oven and spread the coconut over the top in an even layer. Next layer the semi-sweet chocolate chips, butterscotch chips and dark chocolate chips. Evenly drizzle the sweetened condensed milk all over the top. Sprinkle on the chopped cashews.
4. Place back in the oven for 25 minutes or until the top has turned a golden brown color. Remove from the oven and if desired drizzle the bars with melted butterscotch and chocolate chips. Allow the bars to cool at room temperature for at least two hours before cutting.