Brown Butter Oatmeal Butterscotch Cookie Bars
Rich, chewy cookie bars featuring nutty brown butter that adds deep caramel notes to complement sweet butterscotch chips. The combination of oats and brown butter creates a tender texture with subtle complexity. Perfect for potlucks, bake sales, or casual family desserts when you want something more sophisticated than basic cookies but easier than individual treats. The brown butter technique sets these apart from standard bar cookies, delivering bakery-quality flavor in a simple pan format.
Ingredients
- 1 stick unsalted butter, equals 1/2 cup
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ½ cup quick oatsold fashioned oats1:1texture
Gives chewier texture
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ cups butterscotch chipschocolate chips1:1dietarydairy-free
Works well but changes flavor profile
Instructions
- 1
Preheat oven to 350 degrees and line an 8x8 inch baking pan with parchment paper
- 2
Melt butter in a small skillet over medium heat
- 3
Let bubble and cook until browned bits form at the bottom of pan and butter turns golden brown
- 4
Transfer to a heat proof bowl and let cool for 10 minutes
- 5
Place browned butter, brown sugar and granulated sugar into a large bowl
- 6
Mix until well combined
- 7
Stir in egg and vanilla mixing well
- 8
Add flour, oats, salt, baking soda and butterscotch chips, mixing until just combined
- 9
Transfer dough to prepared baking pan
- 10
Press evenly and bake for 25-30 minutes, until baked through
- 11
Let cool completely then remove bars with parchment paper and cut into squares
- 12
Serve room temperature
Tips
Watch the butter carefully while browning - it can go from golden to burnt quickly. The butter is ready when it smells nutty and has amber-colored bits.
Press the dough firmly into the pan for even bars. Use the bottom of a measuring cup or offset spatula for best results.
Cool completely before cutting to prevent crumbling. Chilling for 30 minutes makes cutting even cleaner.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Dough can be pressed into pan and refrigerated overnight before baking. Add 5 minutes to baking time if baking from cold.
Best served at room temperature. Can be warmed slightly for softer texture.
Common Mistakes
Don't skip cooling the brown butter or it will melt the sugars and create greasy bars.
Press dough firmly into corners to avoid uneven thickness and cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
Gives chewier texture
FAQ
Can I use old fashioned oats instead of quick oats?
Yes, but the texture will be chewier and the oats more noticeable. Quick oats blend better into the dough for smoother bars.
What if my brown butter gets too dark?
If it smells burnt rather than nutty, start over. Burnt butter will make the entire batch taste bitter and the flavor cannot be fixed.
How long do these bars keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.