Chewy butterscotch peanut butter cookie bars have no flour! Hearty, chewy, soft baked, and loaded with chocolate and butterscotch chips. This cookie bar recipe makes lots of cookie bars so it’s perfect for snacks (freeze extras) or big gatherings.
CHEWY COOKIE BARS WITH NO FLOUR
A long time ago on this blog I posted this recipe for no flour monster cookie bars. Little did I know that it would be one of the most popular recipes on the blog.
Who knew that so many of you wanted flourless cookie bars!
I have lots of trouble going to sleep at night so there’s some nights where I am literally laying in bed until 2 am just thinking. I usually think about recipes and food, and all my ideas I have.
Which is how these chewy butterscotch peanut butter cookie bars were born. I was thinking about the bag of butterscotch chips I had bought earlier that morning, haha 🙂
My favorite part about these cookie bars is that the leftovers freeze perfectly. I put 3-4 of them into a sandwich size Ziploc bag and pop it in the freezer.
When you want one, simply eat cold (which is actually yummy), let sit at room temperature for some time, or warm it up in the microwave for 10-15 seconds.
MY TIPS FOR MAKING THIS RECIPE
- I am not an expert on peanut allergies but I know there are lots of substitutes out there for peanut butter. It would be an exact substitution if you use something else.
- The recipe calls for quick oats and old-fashioned oats. There is a reason for this. I have tested this exact recipe so many times and it’s better with both kinds of oats. But with that said, lots of people have told me that they used all quick oats or all old-fashioned oats and it turned out great.
- If you’re not a fan of butterscotch chips I think white chocolate chips would be so delicious with the peanut butter in these bars.
- The #1 tip I always tell people when they makes these, is that they will look underdone and super soft when you pull them out of the oven. That’s what you want! They have no flour in them so they will not come together until they have cooled. Pull them out of the oven and place the cookie sheet on a cooling rack, and let them sit there for at least 30 minutes. 1 hour is preferred if you can wait that long.
- When you go to spread the dough into the cookie sheet it will be sticky. This is normal. I have found that if I use the back of a silver table spoon that it makes it easier. Others have saved the butter wrapper and used the wrapper to press out the dough.
TRY THESE OTHER COOKIE BAR RECIPES
- Frosted Sugar Cookie Bars – sugar cookie bars are my weakness and these ones look incredible
- S’mores Cookie Bars – s’mores are not just for summer, makes these whenever for a delicious gooey treat
- Chocolate Chip Cookie Bars – a classic!
- No Flour Cadbury Egg Cookie Bars – Easter is coming and these are perfect
- Gluten Free Peanut Butter Cookie Bars – perfect for those who eat gluten-free
Chewy butterscotch peanut butter cookie bars have no flour! Hearty, chewy, soft baked, and loaded with chocolate and butterscotch chips. This cookie bar recipe makes lots of cookie bars so it's perfect for snacks (freeze extras) or big gatherings.
- 1/2 cup (1 stick) butter, softened (I use salted)
- 1 1/2 cups creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups quick oats
- 2 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
- 1 bag (12 oz) butterscotch chips
Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray.
In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's pale in color and fluffy looking.
Add in the vanilla extract and eggs. Beat together until combined.
Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix together just until combined.
Dump the cookie dough onto the prepared cookie sheet and spread out evenly. It will be sticky so use the back of a silver table spoon, or the butter wrapper, or spray your hands lightly with cooking spray.
Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.
Cook for 17-20 minutes. I have never cooked these bars for longer than 17 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.
Use a pizza wheel cutter to cut these bars easily. Leftovers can be stored at room temperature covered. Or, place the bars in sandwich size Ziploc bags and store in the freezer. Eat cold, let sit at room temperature, or microwave for 10 seconds or so.
Natural peanut butter is thicker and does not do well in baked goods like cookie bars. Maybe this personal preference, so try at your own risk, but natural peanut butter is drier and does not have the added oil/moisture to it.
After lots of recipe testing, I have found the combination of both quick oats and old-fashioned oats gives the best chewy texture. But, others have told me they've made this recipe with all quick oats or all old-fashioned oats. So it's something you can try if you only have one kind. But I do recommend using both kinds of oats.
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