These oatmeal cookie bars are made with maple peanut butter and butterscotch chips to make an irresistible dessert!
Aren’t peanut butter and oats just made for each other?
Think about it–peanut butter oatmeal cookies, peanut butter granola, peanut butter granola bars…
So, it only makes sense to use maple peanut butter, oats, and butterscotch chips to create a cookie bar that some have said change lives (change, save–whatever).
Say it with me: Maple Butterscotch Cookie Bars.
It doesn’t get much better. When I’m right, I’m right.
There are two things that make these cookie bars extra special, and are probably the reason these taste like magic:
I’ve had a sweet spot for Peanut Butter & Co. after visiting their sandwich shop in NYC. It’s quaint, cozy, and is a brilliant concept–if you’re ever in NYC, you have got to stop there! You won’t regret it.
- 1/2 cup butter softened
- 1/2 cup Peanut Butter & Co. Mighty Maple
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3 cups Bob's Red Mill Organic Old Fashioned Rolled Oats
- 1 package Butterscotch baking chips
- Preheat oven to 350 degrees and grease a 9x11 baking dish with baking spray.
- Cream butter and peanut butter together until light and fluffy, about 1-2 minutes.
- Add in brown sugar and white sugar, and mix until well combined. Add in eggs, 1 at a time, beating well after each addition. Add in vanilla extract.
- In a separate bowl, mix all dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients. Once combined, add in butterscotch chips.
- Spread dough evenly in the baking dish and bake for 20-25 minutes, or until the top is just beginning to turn golden brown.
Peanut Butter & Co. and Bob’s Red Mill sent me products to use in this recipe. As always, all opinions are mine alone.
Here are some of my favorite peanut butter recipes!