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Oatmeal Scotchies in a Pan

This recipe for oatmeal Scotchies in a pan uses a convenient 9x13-inch pan. They are delicious and perfect every time!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 4145.7 kcal

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Stand Mixer or Hand Mixer For creaming butter and sugars

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups butterscotch chips divided
  • 1 ½ cups quick-cooking rolled oats

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mash butter, white sugar, and brown sugar together in a large bowl until smooth; beat in eggs until a creamy mixture forms. Gradually beat in flour mixture, 1 1/2 cups butterscotch chips, and rolled oats.
  • Press dough into the prepared baking dish; sprinkle top with remaining 1/2 cup butterscotch chips.
  • Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Cool in the pan before cutting into 24 bars.

Notes

For optimal results, ensure butter and eggs are at room temperature, allowing for a smoother, more emulsified dough. When combining the wet and dry ingredients, mix just until incorporated to avoid overdeveloping the gluten, which can lead to tough bars. Thoroughly grease your 9x13-inch pan, or line it with parchment paper for effortless removal and clean cuts. To enhance the flavor, consider adding a pinch of ground cinnamon or a sprinkle of flaky sea salt on top before baking to balance the sweetness. A key to perfect texture is allowing the bars to cool completely in the pan before cutting; this ensures they set properly and yield clean, neat squares. Avoid overbaking; the edges should be golden, and the center just set.