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Butterscotch Oatmeal Blondies

Butterscotch Oatmeal Blondies

These are a favorite with all my friends! Plus, they take about 5 minutes to prepare.


1/2 cup (1 stick) margarine, room temperature

1 cup packed light-brown sugar

1 large egg

1 cup all-purpose flour (or substitute half the flour with 1/2 cup whole wheat pastry flour)

1 teaspoon baking soda

1 cup old-fashioned rolled oats

1 cup butterscotch chips


Preheat oven to 350 degrees. Grease an 8-inch square baking pan with baking spray with flour. Line the bottom and two sides of the pan with a strip of parchment paper, leaving a 2-inch overhang on both sides. Spray the paper, and set pan aside.

Using an electric mixer, cream the margarine and sugar until the mixture is light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add flour and baking soda; mix just until combined. Mix in oats and butterscotch chips. Pour batter into prepared pan.

Smooth batter evenly across the top of the pan using a metal offset spatula. Bake until a toothpick or cake tester inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.

Grasp overhanging paper, transfer blondies (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 small squares.

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