Flourless Chewy Butterscotch Peanut Butter Cookie Bars! Chunky, soft-baked, and full of chocolate and butterscotch chips. This cookie bar recipe creates many bars, making it ideal for snacks (freeze excess) or large gatherings.
Ingredients
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.
Mix butter, peanut butter, sugar, and brown sugar in a large basin with a hand mixer or stand mixer with the paddle attachment. Beat for 1-2 minutes until pale and fluffy.
The eggs and the extract of vanilla bean should be mixed together. In order to combine the ingredients, beat them 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.
Top the bars with the reserved chocolate and butterscotch chips and gently push them in. Cook 17-20 minutes. I've never cooked these bars longer than 17 minutes. Without flour, they'll look underdone and mushy, but that's normal.
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.
These bars are easy to cut with a pizza wheel cutter. You can cover leftovers and keep them at room temperature.
The bars can also be put in sandwich-sized Ziploc bags and frozen. Cool it down and eat it cold, or heat it up in the microwave for about 10 seconds.
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