Pretzel Bottomed Oatmeal Scotchie Bars


Here's the thing about cookies. When someone asks me "what's your favorite kind of cookie?" I'm always torn between my two lovers. There's my locally manufactured Mennonite Chocolate Crinkle Cookie that I buy because I can't duplicate (I've tried, trust me). But right there next to it, vying for (and sometimes taking) top spot, is the Oatmeal Scotchie. It's an Oatmeal cookie, with Butterscotch chips. And for someone that isn't a big Butterscotch fan (the disks? *gags*), it's a suprise that I'm so in love with that cookie. In fact my Dad's "you just had a baby, let's feed you" present to me in the hospital when I had my kids (both times) was a big container of fresh Oatmeal Scotchies.
So the other day I'm trolling around on Pinterest and come across a recipe that would not be denied.
It's way easier than the actual cookie recipe, no pesky creaming of butters and sugars, because you throw these bad boys together with a cake mix. And the results? The pretzel gives you a nice little crunch (like the outer edge of a cookie) and a little bit of salt, where the top part is riddled with butterscotch chips and chewy oats. Glorious!

Pretzel Bottomed Oatmeal Scotchie Bars

1 box yellow cake mix
2 eggs
2/3 cup oil
1 cup butterscotch chips
1 cup old fashioned oats
1/2 teaspoon cinnamon
Pretzel twists

1. Preheat oven to 350, and grease a 13x9 pan. Lay pretzel twists out in a single layer across the bottom.

2. In a large bowl combine cake mix, eggs, cinnamon, and oil. Then add butterscotch chips and oats.

3. Top pretzels evenly with the batter. Bake 15-20 minutes or until golden and the center is set. Remove and let cool completly.

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