Chocolate Oatmeal Squares | 1971 Betty Crocker Recipe Card Library
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Thank you for watching my video for how I made these incredibly delicious Chocolate Oatmeal Cookie bars. I hope you try them. I have no doubt your family will enjoy them as much as mine did.
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INGREDIENTS
2 cups old-fashioned oats
1/2 cup brown sugar
1/2 cup (1 stick) melted butter or margarine, melted
1/4 cup dark corn syrup
1/2 tsp salt
1 tsp vanilla extract
6oz. semi-sweet chocolate morsels, melted
1/3 cup chopped nuts
Heat oven to 400 F. Grease 8x8x2 baking pan. In medium mixing bowl, mix oats and brown sugar. Stir together melted butter, corn syrup, salt, and vanilla extract. Mix thoroughly into oat mixture. Press dough evenly in bottom of pan.
Bake 10-15 minutes, or until top bubbles. Cool completely. Spread melted chocolate on top. Sprinkle nuts on top of chocolate. Chill completely, then cut into bars.
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NO BAKE BUTTERSCOTCH CORNFLAKE COOKIES!! NO HEAT TREAT!!
I thought it was about time to do a little sweet treat since we have been doing so many savory options lately. It is still summer and still very hot where I live and across most of the country. Fall may be on the horizon, but I still do not want to turn on my oven. So a no bake cookie is on deck for today! This no bake, butterscotch cornflake cookie hits all those notes that you want in a sweet treat and trust me this one is sweet. You only need one of these delicious morsels that come together quick and have just a few ingredients from your pantry shelf. I know that you are going to love these!
No bake cookies are not really my favorite thing to make and I especially do not enjoy the ones that use the crispy chow mein noodles. But this cornflake version is delicious. It is chewy, crunchy, sweet and a bit salty. Perfect for eating with a tall glass of iced tea in the hot afternoon. These are great for tossing in the kids lunch boxes or sharing with friends and neighbors just because.
These, as you might expect, start off with corn flakes. Plain old fashioned corn flakes, which I tossed with some mini marshmallows to give this cookie a different, airy, chewy bite. Then I melted together some butterscotch chips, creamy peanut butter and some coconut oil. The coconut oil is important here because when we go to add the vanilla extract it will stay creamy. Without the coconut oil, it will seize the wax in the morsels. Its just science. Nothing to worry about. If you forgot to add the oil, just add it a spoon at a time until you get the righ consisency like I did. No harm, no foul.
I have also added a bit of kosher salt to the mixture to offset some of the sweetness. I think it works well here but if you prefer, you can leave it out. Once the creamy mixture is ready, pour it over the cornflakes and marshmallows and stir, stir, stir, until all that goodness is well blended and all the bits and pieces are coated. Now it's time to scoop.
I used a 1 ounce cookie scoop which is equivalent to approximately 2 tablespoons. I compacted the mixture in the scoop by scraping it on the side of the bowl as I was scooping. The placed each scoop of the mixture on a parchment lined baking sheet. Once everything was scooped, I placed them in the refrigerator for about 20 minutes until firmly set.
These should be stored in the refrigerator in an airtight container to retain freshness and especially if it is warm where you live. If you make these in the cooler months or live in a cooler climate you can allow these to set at room temperature and store them that way as well, but still in an airtight container.
The beauty of these cookies is that you can change it up and make your own creation. Change the corn flakes to oat rings, crispy rice or woven rice or corn cereal, whatever you have on hand could probably work. Change the butterscotch chips to dark, milk or white chocolate and put your own spin on these delicious morsels of goodness. Toss in some of your favorite chopped nuts for a bit more crunch! You make them your own. Use this as inspiration!
These are the perfect little sweet bite. More like a candy than a cookie but a delicious treat nonetheless. I think everyone is going to love these and I hope you give them a try sometime soon!
Happy Eating!
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Amish Butterscotch Cookies by Diane Lovetobake
This video and photo is owned by Diane Lovetobake.
Do not copy, post, print the content of this video.
2 cups brown sugar
3 eggs
1 cup shortening
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
1 cup butterscotch morsels
1 cup chopped nuts your choice
Beat brown sugar, eggs and shortening together add flour baking soda and cream of tartar.
When cookie dough seems dry then add vanilla.
Lightly spray pan place cookies 2' apart using small cookie scoop
Bake at 350 8-15 minutes depending don't overbake place on cooling rack.
Makes 40 cookies
Betty's Salted Butterscotch Oatmeal Cookies
Betty demonstrates how to make Salted Butterscotch Oatmeal Cookies. You can compare the flavor to Salted Caramel Frosting, and the oatmeal adds some nutrition to the cookies.
Salted Butterscotch Oatmeal Cookies
¾ cup butter, softened
¾ cup white sugar
¾ cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
3 cups old-fashioned oats (You may use quick-cooking oats, if you prefer.)
11-ounce package (1 ¾ cups) butterscotch chips
coarse salt granules, for topping
In a large bowl, use an electric mixer on medium speed to mix ¾ cup butter, ¾ cup white sugar, and ¾ cup dark brown sugar, until well combined. Add 2 eggs and 1 teaspoon vanilla. Beat well. In a separate bowl, combine 1 ¼ cups flour, ½ teaspoon salt, 1 teaspoon baking soda, and ½ teaspoon cinnamon. Add to other mixture, beating until well blended. Stir in 3 cups oats and 11 ounces butterscotch chips. Mix well. Drop by heaping teaspoonfuls on ungreased cookie sheet or baking pan. Sprinkle each cookie with a small amount of coarse salt. Bake at 375 degrees (F) for 8 to 10 minutes, or until beginning to brown. Cool for about 5 minutes in pan, then transfer to cooling rack to cool completely. When cool, transfer to a nice serving platter. Makes about 4 dozen cookies. I hope you love these Salted Butterscotch Oatmeal Cookies! --Betty ♥ ♥ ♥ ♥ ♥
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Caramel Oatmeal Chewies
A family recipe and a favorite at Scarlet's!