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.

Butterscotch Popcorn Bars

Ingredients

• 2 quarts unsalted popped popcorn
• 1 cup salted peanuts
• 1 cup raisins
• 1/2 cup butter
• 1 package (10-1/2 ounces) miniature marshmallows
• 1 cup butterscotch chips

Directions

• In a large bowl, combine the popcorn, peanuts and raisins. In a large saucepan over low heat, melt butter. Stir in the marshmallows and chips until melted and smooth. Pour over popcorn mixture and stir until evenly coated. Immediately pour into a greased 13-in. x 9-in. pan and press down evenly. Cool before cutting. Yield: 3 dozen.

Gooey Butterscotch Bars

Ingredients

• 1 package (17-1/2 ounces) sugar cookie mix
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1/2 cup butter, softened
• 1 egg
• 1 package (14 ounces) caramels
• 1/2 cup evaporated milk
• 2 cups mixed nuts
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Directions

• In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
• In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips.
• Cool completely. Cut into bars. Store in an airtight container. Yield: about 3 dozen.

Peanut Butter Butterscotch Cookies

1/2 c. Butter

1 1/2 c. Brown Sugar

1/2 c. Sugar

1 Egg

1/2 c. Peanut Butter

1 tsp. Vanilla

1 tsp. Baking Powder

1 tsp Baking Soda

1 1/2 c. Flour

1 pkg. Butterscotch pudding

1 c. Butterscotch baking chips

Mix butter, brown sugar and white sugar until fluffy. Add egg, peanut butter and vanilla, and mix well. Add dry ingredients (Baking powder, Baking soda, Butterscotch pudding mix and flour) to wet ingredients. Mix well. Drop in balls on greased cookie sheet and use fork push cookies flat in peanut butter cookie pattern. Bake at 350 for 8-10 minutes.