Chewy Butterscotch Peanut Butter Cookie Bars

Close up of the pan of cookie bars cut into squares.

Chewy Butterscotch Peanut Butter Cookie Bars

Butterscotch Peanut Butter Cookie Bars are made in a sheet pan and they have no flour in them! Chewy, soft-baked, thick peanut butter oatmeal bars loaded with butterscotch morsels and mini chocolate chips. These are always a hit!

Course Dessert

Cuisine American

Keyword butterscotch peanut butter cookie bars

Prep Time 10

Cook Time 15

Cooling Time 1

Total Time 1 25

Servings

Calories 341kcal

Author Jessica

Ingredients

1/2 cup (1 stick) salted butter softened
1½ cups creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
2½ cups whole old-fashioned oats
2 cups quick oats
1 teaspoon baking soda
1 bag (12 oz) butterscotch chips
1 cup mini chocolate chips

Instructions

Heat oven to 350℉. Prepare a rimmed cookie sheet (12" x 18") and spray with cooking spray, or line with parchment paper. Set aside.
In a large bowl with an electric hand mixer, or in the bowl of a stand mixer with the paddle attachment, add the butter, creamy peanut butter, granulated sugar, and light brown sugar. Beat on medium-low speed, until lighter in color and fluffy looking; about 2 minutes.
^{*It's really important to beat for at least 2 minutes. You want to whip lots of air into the mixture and get the ingredients thoroughly combined.}
1/2 cup (1 stick) salted butter, 1½ cups creamy peanut butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
Add in the eggs and vanilla extract. Beat together just until combined.
3 large eggs, 1 tablespoon vanilla extract
Add the old-fashioned oats, quick oats, and baking soda. Beat on low speed until combined.
2½ cups whole old-fashioned oats, 2 cups quick oats, 1 teaspoon baking soda
Add the butterscotch chips and mini chocolate chips (reserve some for the top of the bars if wanted) and mix together just until combined.
1 bag (12 oz) butterscotch chips, 1 cup mini chocolate chips
Dump the cookie dough onto the prepared cookie sheet and spread it out evenly. It will be sticky so use the back of a spoon, the underside of the butter wrapper, or spray your hands lightly with cooking spray.
^{* It also helps to drop large spoonfuls of cookie dough all over the sheet pan rather than in one pile in the center.}
^{** Don't press down and compact the cookie dough too hard while pressing it out evenly.}
Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.
Cook for 16-20 minutes. Because of the no flour they will appear underdone, pale, and soft but that's what you want! The edges should be set and lightly golden brown but the center should look soft and still pale.
Remove the cookie bars from the oven and allow them to cool, in the warm cookie sheet, for 1 hour. As they cool, they will continue cooking and set up perfectly.
Cut the cookie bars into squares and enjoy!

Video

Notes

Peanut Butter Tip : 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. I recommend using regular creamy peanut butter and nothing that is labeled as no-stir or all-natural. I use Skip, Jiffy, or Peter Pan.

Gluten-Free : While these bars are technically gluten-free because they do not contain any flour, you will need to use gluten-free oats to have a true 100% gluten-free treat (if needed for a gluten allergy).

Don't Overcook! : These bars are completely different if they're overbaked. I promise, as they cool they will set up and be perfectly soft-baked and chewy. Set the timer for 15 minutes and check them from here. The bars should still look pale in color and soft, while the edges can be set and lightly golden brown. No need to use a toothpick because it will come out with slightly wet batter because there is no flour in the bars.

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