Oatmeal Butterscotch Chip Blondies
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These Oatmeal Butterscotch Blondies are loaded with chewy oats and creamy butterscotch chips! Two secret ingredients make these blondies perfect!
For more delicious brownies and bars, head on over to my popular recipes for Caramel Cookie Bars, Salted Caramel Pecan Pie Bars, and Sugar Cookie Bars.
Why This Recipe Works
Feeds a crowd — This recipe for oatmeal butterscotch brownies makes a whole big pan. Great for a quick dessert for yourself or guests or great for those holiday gatherings where you don’t want to show up empty-handed.
Coconut — Now, before you read “coconut” and move on to another recipe: Hear me out. Adding coconut gives these oatmeal butterscotch blondies an extra texture, moisture (and just the tiniest hint of coconut flavor) you didn’t know you were missing. If you absolutely cannot even with the coconut (or are allergic), read below for some great substitutions.
Browned Butter — Here’s another little tweak you maybe wouldn’t think of trying but makes all the difference. Browning your butter simply means melting the butter in a pan and then letting it cook a little longer until it reaches a deep golden color. That’s all! So easy and it adds so much flavor and goodness that you’ll wonder why you ever made anything with regular melted butter.
Coarse sea salt — A third “must-have” ingredient is coarse sea salt. I have been wanting to try it out in my recipes for-ever and finally bought some last week. I used it in these butterscotch blondies and my reaction was basically this: Holy cow where have you been all my life! (And then I proceeded to hide the rest of these butterscotch blondies so no one else could have any.) So my point is, do it! Do the sea salt. You will not regret it.
Ingredients
- Coconut Flakes — Any old coconut flakes will do. One note though: check the expiration date. The fresher, the better. They’ll be more moist and tender and soak up that browned butter oh-so-well if they’re fresh.
- Butter — Any butter will work here. Salted, unsalted, you can use what you have to brown in the pan.
- Brown Sugar — Brown sugar provides the oatmeal butterscotch blondies with their sweetness and color.
- Eggs — Eggs help bind the blondies together.
- Vanilla — I prefer to use all natural vanilla whenever possible, but you can also use imitation if you prefer.
- Butterscotch Chips — found with the white and regular chocolate chips at the grocery store.
Here’s How You Make It
- First, preheat your oven to 350, then line a 9×13 inch baking dish/pan with nonstick foil and spray with cooking spray.
- Next, brown that butter by melting it in a medium saucepan over medium-high heat. Keep cooking the butter for about 3-5 minutes or until the butter becomes a dark amber/golden color, then remove it from the heat.
- While the butter is browning, add coconut flakes to a medium pan and cook over medium-high heat for just 3-5 minutes, stirring the entire time. When the flakes begin to brown, take them off the heat, being careful not to let them burn.
- In another medium bowl whisk together the dry ingredients: flour, baking powder, 1 teaspoon salt, and oats.
- Next, mix together the browned butter, brown sugar, eggs, and vanilla in a large bowl. Add to the mixture the toasted coconut flakes, stirring again until smooth.
- Gradually stir the flour mixture into the wet ingredients until all the ingredients are incorporated. Add in 1 tablespoon of milk to help bring the blondies together, then gently stir in the butterscotch chips right before baking.
- Press the oatmeal butterscotch blondies into your prepared pan and bake them for 20-25 minutes, or until the mixture is set and the top looks dry. Remove them from the oven and immediately sprinkle with the remaining 1/2 teaspoon of sea salt. Allow the bars to cool completely before cutting and serving.
FAQS
Not a fan of coconut? It’s okay, I promise! Here are some options for substituting the coconut out in these butterscotch blondies.
First, just simply omit the coconut from these bars. They will still be delicious!
If you’d like to add a little something to your blondies I recommend adding bits of a candy bar. My favorites include Snickers, Heath bars, toffee, or even M&Ms.
Sliced almonds or walnuts would also make for a nice taste and extra crunch.
Double up the chip deliciousness and use chopped white chocolate or your favorite other type of chocolate chip in these blondies.
Brownies, blondies, what’s the difference? Well first of all, brownies use melted chocolate or cocoa powder to make them, well, brown and chocolatey. Blondies, however, use brown sugar as the key ingredient to make them look and have the texture of a brownie but without the chocolate base.
Expert Tips & Tricks
- Store in an airtight container at room temperature up to five days or freeze the cut blondies in a ziplock bag or container for up to 3 months.
- Coconut can go bad easily, so it’s important to store it properly. Keep it in an airtight container in the fridge or freezer.
- Be careful not to overbake your blondies. Too much time in the oven can cause them to crumble.
More Butterscotch Recipes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Oatmeal Butterscotch Blondies
Ingredients
- ½ cup coconut flakes
- 1 cup butter
- 2 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 ½ teaspoons coarse sea salt, divided
- 1 teaspoon baking powder
- 2 cups flour
- 1 ½ cups old fashioned rolled oats
- 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 9×13 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With what can I replace butterscotch chips? I can’t find them anywhwrw 🙁
You could use white chocolate chips instead of butterscotch chips. Butterscotch is definitely my favorite, I always find them near the regular chocolate chips!
Have made these twice and they are amazing! We love blondies in our house, and the toasted coconut is such an improvement. Making them tonight for the 3rd time substituting white and dark chips for the butterscotch for a change. Thanks so much:o)
I made these today. YUM!!! I omitted the coconut and they were still fabulous. My husband preferred his warm topped with vanilla ice cream!
Oh I will take blondie warm with vanilla ice cream ANY DAY!!!!
Do you use salted butter or unsalted butter?
I used unsalted.
These bars were very good! Thank you for a great recipe. We thought the sea salt was a great addition. Lately I love making bars instead of cookies so I’ll be looking at your other bar recipes.
I would like to try making these today. Can the coarse sea salt be substituted with another salt or should I go out and buy this salt? I have Morton’s fine table salt (I usually bake with this) and coarse Kosher salt in the house. Thanks.
Sorry, I added my comment too soon. I just reread your post and it said we won’t regret using the sea salt so I think I’ll go buy it.
I made these yesterday and they are awesome! I haven’t had butterscotch anything for a long time and had forgotten how delicious it is. They are addicting though – there goes the diet!
I just made these and they are awesome! They are my new favorite blondie. Nothing else comes close to these. One thing I noticed (but figured out easily enough) is the recipe does not say when to add the brown sugar. Thanks for a terrific recipe.
Aren’t they addicting!?!? Thanks so much for the catch in the directions – I’ll update it!! 🙂
these look so yummy!
These blondies look divine! And I think my favorite thing to grill is peaches. Sweet, grilled peaches on a summer’s day is absolute perfection.
Oh I tried grilling peaches last summer for the first time and it was amazing! Don’t know how I waited so long to try it – peaches are my favorite fruit! 🙂
Planning to make these as a teacher gift for my son’s preschool teachers.
Oh your son is getting an A+++ for sure!!! 😉