Welcome back to Cookie Monday! Enjoy this week’s installment:
Aside from the fact that I really like creating and baking cookies, there is one main reason for Cookie Monday here on Kinsey Cooks. Monday night is when Chamber Singers rehearses. Every Monday night, thirty-odd sopranos, altos, tenors, and basses meet in the choir room to sing and have a good time. We work hard to prepare for our performances, but like any close-knit group we like to laugh, eat, and chat for a few minutes, too.
The general rule is that just before eight, we take a break from choral music and rhythms. Within seconds, the orderly choir room turns into a chaotic scene—imagine a swarm of hungry teenagers around a Tupperware of cookies, crowded around the piano. In less than two minutes, most of the cookies are gone.
These butterscotch oat bars were no exception. Made with a five-minute homemade butterscotch sauce, rolled oats, and plenty of brown sugar, they are chewy and full of the deep vanilla flavor characteristic of butterscotch. The ingredient list is very straightforward and is composed of everyday pantry staples. I love making these because I don’t have to shape and roll individual cookies; I just pour the dough into one big pan and then cut them into bars after they cool for a bit. If you have the opportunity to make these, know that they are highly recommended by many high school singers. Don’t miss out on the chance to make your Mondays a little sweeter!
Other Chamber Singers endorsed cookies:
Butterscotch Oatmeal Bars
Makes 24, 2 inch square bars, or 48, 1 inch square bars
¼ cup (1/2 stick) unsalted butter
½ cup dark brown sugar
½ cup milk (whole or low-fat)
¼ teaspoon table salt
1 ½ teaspoons vanilla
Oat Bar Base
3 cups rolled oats
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon table salt
¾ cup (1 1/2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar
2 large eggs
1 teaspoon vanilla
- Preheat the oven to 350F and grease a 13″ x 9″ baking pan.
- For the sauce: In a large skillet over medium heat, melt the butter, then add the brown sugar, milk, and salt. Bring mixture to a boil and cook for 4-5 minutes, until the sugar has melted and a uniform, slightly thickened sauce has formed. Take the pan off the heat and stir in the vanilla. Pour the sauce into a bowl to cool and set aside.
- For the bars: In a medium bowl, whisk together the oats, flour, baking soda, and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla, then beat to combine. With the mixer running on low speed, slowly pour in the butterscotch sauce, and on it is completely added, increase the speed to medium and beat for 10-20 seconds to fully incorporate. Add the oat mixture to the mixer and mix on low speed until just combined. Remove the bowl from the mixer and mix the dough a few times with a rubber spatula to incorporate any loose flour.
- To bake the bars: Pour the dough into the prepared pan, then bake on the middle rack of the oven for 30-40 minutes until the center is set and the bars are golden brown. Let the pan cool on a wire rack for at least 1 hour before cutting and serving.