The BEST Butterscotch Blondies! They’re crisp on top, perfectly soft and even a little gooey in the center, and studded with oats and butterscotch chips. Just pure dessert perfection.
This recipe is for all the oatmeal-cookie-haters out there. Yes, you. I know you’re out there. I’m married to one. But I can safely say that these bars changed his mind on that. They’re basically an oatmeal cookie with butterscotch chips instead of raisins, that have been baked in a trusty 8×8 pan instead of dropped onto a cookie sheet. Delicious and Easy is what we’re after here, people.
Funnily enough, this is one of the first recipes I EVER developed for the blog – but it’s taken me almost 2 years to post it! When Grant first tried these he was converted to a oatmeal + butterscotch lover, and he also named them – Butterscotch Bombers. I didn’t give the recipe that name on here (alas, bombers is not a keyword that people search for when looking for a blondie recipe), but they’ll forever affectionately be known as Butterscotch Bombers to us!
How to Make Butterscotch Blondies:
Let’s walk through how to whip these beauties up! It couldn’t be easier. Melted butter and coconut oil get whisked together, then we whisk in the sugar, eggs, and vanilla. Next up add the dry ingredients! It all goes in one bowl – and you don’t have to get out the mixer.
This is a neat trick I learned from Displaced Housewife – when you’re making bars like this, stir the flour until it’s almost all the way incorporated, and then add your mix-ins (in this case, the oats and butterscotch chips) and continue stirring. This way, you don’t over mix the batter.
It was VERY hard not to eat the whole bowl of batter by the spoonful. The batter IS delicious, but the finished bars are well worth the wait!
Add the batter to a parchment paper-lined pan and bake! Literally the hardest part is just waiting for them to bake so you can DIG IN!
Cool the bars completely before cutting into them if you want them to hold their shape and set up a bit more. You can quick cool them by letting them cool at room temp for about 45 minutes, then you can loosely place a piece of foil over them and move them to the fridge for a couple of hours.
Happy Baking! I highly recommend making these and eating them outside in the warm spring SUN! It’s going to be 60 degrees tomorrow – I can’t wait!
Did you make this recipe? Snap a photo and leave a comment!
Life-Changing Butterscotch Blondies
- 1 stick salted butter 1/2 cup
- 1/2 cup coconut oil measured in liquid form
- 3 tbsp cane sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butterscotch chips
- 1 and 1/2 cup rolled oats
- Prep: Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, leaving some overhang so you can lift the bars out for easy cutting and serving later.
- Make the batter: Melt butter and whisk together with the melted coconut oil in a large mixing bowl. Whisk in the sugars, then the eggs + vanilla. Add the flour, baking powder, baking soda, and salt and stir until almost combined, but there are still some streaks of flour remaining. Add butterscotch chips and oats, and stir in. There should be no flour streaks anymore.
- Bake: Pour batter into prepared pan and bake for 29-32 minutes. The bars will look done - the edges will be slightly puffed and the center will appear set. A toothpick inserted in the center will have some moist blondie crumbs (not really crumbs, but not quite batter either) on it. They're done at this point!
- Serve + Store: Let cool completely before cutting if you want the squares to hold their shapes. If that doesn't matter, dig in as soon as you want! The center will be pretty gooey when they first come out of the oven, but they'll set up more and more the longer they cool. You can quick cool them in the fridge - let them cool in the pan on a cooling rack at room temp for 30 minutes after removing from the oven, then loosely place a piece of foil over the top of the pan and chill in the fridge until cooled.
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