One of my favorite peanut butter cookie recipes is in my cookbook and it’s a peanut butter-butterscotch cookie.
I was craving something with butterscotch so I made these easy, no-mixer, soft, chewy bars. They begin like blondies with melted butter, sugar, egg, and vanilla.
Add peanut butter, flour, and quick-cook oats, which lend incredible texture and chewiness to the otherwise soft, buttery bars. If you don’t typically buy quick-cook oats and only have old-fashioned whole rolled oats, simply pulse or blend the old-fashioned oats for about 10 seconds in your food processor or blender. Now you’ve got quick oats.
Before baking, sprinkle with butterscotch chips. The scent of melting butterscotch chips, peanut butter, and oats that wafts from the oven while the bars bake is positively intoxicating. Bake the bars until the edges are slightly firm and the center has just set. It’s a little tricky to tell if the bars are done because the surface is covered in semi-melted butterscotch chips, but 25 minutes did the trick for me.
While the bars bake, make the frosting because it goes on right as the bars emerge from the oven. No waiting around for them to cool. The peanut butter frosting is thick, luscious, and you’ll be tempted to eat the whole bowl during those 25 minutes while the bars bake. The frosting sets up satiny smooth, creamy, and beautiful. I’m going to remember this frosting for other recipes because it’s so easy, the texture and taste are both wonderful, and it would be great on most any cake, muffin, banana bread, or cinnamon rolls.
The butterscotch flavor is prominent and really shines. Sweet with a bit of saltiness, caramely, and buttery. If you’re a fan of butterscotch, you’ll love these. The bars taste much more complicated than the simple, everyday ingredients used. Love it when that happens.
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