Chocolate Butterscotch Chip Bar Cookies


All of us have had those times when we have volunteered to bring cookies for a potluck or snacks for some meeting, only to realize the night before the event that we really aren’t in the mood or don’t have the time to bake even the simplest drop cookies. So we shift our thoughts to a bar cookie recipe or reach for that box of brownie mix we keep for “emergencies.”

That was where I found myself this week. Big plans for making a batch of a favorite butterscotch and chocolate chip oatmeal cookie. All the ingredients ready and even some promises made for what I’d be bringing. And, unfortunately, not a whole lot of time to make the size batch I’d need.

It didn’t take much tweaking to alter that old recipe, turning it into a form that took less than 20 minutes to make, from getting out the bowl to putting the pan in the oven. The result was a bar cookie that was a little chewy yet with a bit of a crisp crust–a little unexpected, since most of these recipes tend toward the chewy or “cake-y” side.

This is yet another of the ways that I have found to use mayonnaise in baked goods. Compared to the cost of butter, this (especially when using a store brand of mayonnaise) reduces the cost of the cookies substantially. With the complexity of flavors of all the ingredients, there will be not a hint of this unusual ingredient in the final product.

Oatmeal Chocolate Chip Bar Cookies

1 1/2 c brown sugar, packed

1 c real mayonnaise
2 eggs
2 t vanilla
1 t almond flavoring
2 1/4 c flour
2 t cinnamon
1/2 t nutmeg
1/2 t ground ginger
2 t baking powder 
2 ½ c quick (not instant) or rolled oats
1 ½ c chocolate or butterscotch chips—or mixed half and half
1. Combine the mayonnaise and brown sugar and cream until well blended. Stir in the eggs, vanilla, and almond extract, and continue beating until light and fluffy.

2. Sift together the flour, baking powder, and spices, and gradually add to the sugar and butter mixture.

3. When well blended, stir in the chips and mix thoroughly.

4.  Add the oatmeal, a cup at a time, making sure the batter is evenly mixed.

5.  Spray or oil well a jelly roll pan. Pat the dough evenly in the pan, making sure that the edges are at least as thick as the center.

6.  Bake at 325 degrees for about 25 to 30 minutes, until the center springs back when you press lightly on it.

This recipe makes about 48 to 60 squares, depending on your preferred size for cutting.

Special notes:

If you have a glass or insulated pan, use it instead of lighter pans, to be sure the edges don’t bake before the center is done.

These are easiest to cut while still quite warm.  A hint I learned a long time ago for cutting brownies, bar cookies, and sheet cakes is to use a plastic, disposable knife. These not only are safe for your nonstick pans; they also cut cleanly and often more easily than a sharp knife.

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