Butterscotch, Walnut and Oat Bars

I’ve been craving cookies with lots of oats and nuts lately — specifically, Monster Cookies. However, I already have so many Monster recipes that I decided to try something a little different. Unlike my favorite Monsters (that sounds like a sixties tv show, doesn’t it?), these Butterscotch, Walnut and Oat Bars do not have peanut butter and are baked in bar form.

Butterscotch, Walnut and Oat Bars

They also happen to be a one bowl cookie which you just stir, pour and bake. These were very flavorful and tasty, though I had to avoid the urge to throw Mini M&Ms on for color. They would have been cute, but I didn’t want to interrupt the buttescotch theme with milk chocolate. Too bad they don’t make butterscotch flavored M&Ms.

4.8 from 4 reviews
Butterscotch & Oat Bars
Prep time
Cook time
Total time
An easy bar cookie made with butterscotch chips, cereal and oats
Recipe type: Butterscotch & Oat Bars
Serves: 24
  • 1 stick (4 ounces) unsalted butter
  • 1 cup very firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt, or 1/4 if using salted butter
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup quick-cooking oats, not instant
  • 1 1/4 cup rice cereal (Krispies)
  • 1 cup chopped and toasted walnuts nuts
  • 1 cup butterscotch chips
  1. Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil and spray foil with cooking spray.
  2. Melt the butter in a microwave-safe mixing bowl. When melted, add the brown sugar to the hot butter and stir well. Stir in the granulated sugar, honey, vanilla and egg just until mixed. Beat in the baking powder and salt; stir in the flour. When well mixed, stir in the oats, cereal, nuts and butterscotch chips.
  3. Bake for 22 to 25 minutes or until bars appear set. Let cool completely in the pan, then lift from pan and cut into bars
You can use chocolate chips instead of butterscotch chips. For a half batch, use an 8 inch square pan and cut all the ingredients in half. For the egg, that means using 2 tablespoons lightly beaten. The time should be reduced to about 18 to 20 minutes. To toast the nuts, just lay them on a baking sheet and bake at 350F for about 6 to 8 minutes or until aromatic.


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  1. says

    These look so good. I’ve been looking for a new bar cookie. I too have had a hankerin’ for some oats, and I think, given some time I might actually bake these up tomorrow :). Although knowing me (which I do) I’ll probably make the typically insane Adam-style adjustments :).

  2. says

    These look really good to me too! I’ve had blondies on the brain lately. These look like they’d do the trick but be something different.

  3. Martha in KS says

    Congrats on the new cookbook. There was discussion about it on CLBB – wondering when it was going to be released.

  4. says

    @Adam–I made bar cookies as well today…there must be something in the air…the butterscotch bars look wonderful ‘as is’ although part of me wonders if they would be good with some crushed Butterfingers or Heath Bars…

  5. says

    BTW, your Almond butter Gluten free brownies (adjusted a bit by me) won a 1st place blue ribbon at the Anoka County Fair-the largest county fair in MN. Thanks!

  6. says

    These bars look amazing and have all my favorite ingredients in them. I second the idea for butterscotch M&Ms. Can we get a petition for those going or something? 🙂

  7. says

    Oh, that is so great about the cookie cookbook. I can’t wait to get it. I love that you have a picture for each cookie. I hate cookbooks with very few pictures. The release date will be perfect for holiday baking.

  8. Devin says

    I made these for a family party. I subbed in chocolate chips and toffee bits for the butterscotch (we’re not big butterscotch fans). They absolutely loved them. Thanks for a great recipe!

  9. Nancy says

    Congratulations Anna! I am looking forward to getting the cookbook and seeing all your clever recipes. I can’t even imagine how much work it must have been to come up with 365 unique cookies!

  10. says

    Devin, thanks again for trying the cookies and making those changes. I may try your version and use chocolate chips and chopped up Heath bars rather toffee bits. Or maybe I’ll just get the toffee bits, as I’ve also been looking for an excuse to make Christie Cookies


    And thanks for the well wishes on the book! I really hope everyone likes it. Plus you all know where to find me if you have questions about a recipe :).

  11. says

    My family doesn’t like butterscotch, I still hold that and the whole cake/frosting thing against them. But I love the idea of butterscotch M&M’s, they are making all kinds. You hear that M&M people!

    And yay about the book, I was wondering how long until you made an official announcement. Already preordered one.

  12. says

    Congrats on your upcoming book–the best of luck with it.

    I love the brown sugar-butterscotch kind of bar. Those looks very tasty–in fact I wish you could e-mail me one right now.

  13. Jennifer says

    Congratulations on your cookbook! That is so exciting and I will definitely purchase it for myself and as a Christmas gift for my family and co-workers.

  14. says

    I made these and we like them a lot. I especially like the texture of them. I’d like to try subbing chocolate chips for half of the butterscotch or subbing toffee bits and chocolate chips like someone else suggested.

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