Oatmeal Butterscotch Blondies
User Reviews
5
Oatmeal Butterscotch Blondies
Description
This blondie recipe begins by browning butter to develop a caramel-like flavor that infuses the batter with warmth. Coconut flakes are toasted separately until lightly browned, enhancing their sweetness and crunch. Flour, baking powder, oats, and salt form the dry base combined with the wet ingredients which include the browned butter, brown sugar, eggs, vanilla, and milk to bind the mixture. Toasted coconut and butterscotch chips fold in last, spreading throughout the batter. The dough is pressed into a baking pan and baked until it sets but remains soft, offering a moist interior texture with a chewy crust.
Oatmeal Butterscotch Blondies make a sweet snack or dessert notable for their rich butter and coconut flavors balanced by the sweetness of butterscotch. Their texture combines chewiness from oats with the tender crumb of a blondie bar, perfect for slicing.
To maintain freshness, store blondies in an airtight container at room temperature for up to five days or freeze in suitable packaging for up to three months. Avoid overbaking to prevent crumbly texture. Proper storage of coconut flakes in the refrigerator or freezer helps prevent spoilage and maintains flavor.
Ingredients
- ½ cup coconut flakes
- 1 cup butter
- 2 cups brown sugar
- 2 egg
- 1 tablespoon vanilla
- 1 ½ teaspoons sea salt divided, coarse
- 1 teaspoon baking powder
- 2 cups flour
- 1 ½ cups rolled oats old fashioned
- 1 tablespoon milk
- 2 cups butterscotch chips (found with the white and regular chocolate chips at the grocery store)
Instructions
- Preheat oven to 350. Line a 9x13 inch baking dish/pan with nonstick foil and spray with cooking spray.
- Melt butter in a medium sauce pan over medium-high heat. Continue to cook 3-5 minutes until butter becomes a dark amber/golden color, and remove from heat.
- While butter is browning, add coconut flakes to a medium pan and cook over medium-high heat 3-5 minutes stirring throughout. When the flakes begin to brown, remove from heat. (Careful not to let them burn)
- In another medium bowl combine flour, baking powder, 1 teaspoon salt, and oats and whisk to combine.
- In a large bowl combine browned butter, brown sugar, eggs, and vanilla and mix until smooth. Add toasted coconut flakes and mix again until smooth. Gradually stir flour mixture into wet ingredients until all ingredients are incorporated. Stir in 1 tablespoon milk to help bring mixture together. Gently stir in butterscotch chips.
- Press mixture into prepared pan and bake for 20-25 minutes until mixture is set and top looks dry. Immediately after removing from the oven, sprinkle with remaining 1/2 teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.
Notes
- Store coconut flakes in an airtight container in the refrigerator or freezer to keep them fresh.
- Avoid overbaking to prevent blondies from becoming dry and crumbly.
- Keep baked blondies in an airtight container at room temperature for up to five days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 86g | 29% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 481mg | 20% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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