These oatmeal butterscotch blondies are soft, chewy, and one of my favorite Fall treats. The oat-based dough is studded with sweet butterscotch chips and flecks of semi-sweet chocolate, along with a subtle touch of maple. I get so excited every year around this time to bust out the butterscotch chips. Something about the buttery, brown sugary morsels paired with chewy oats tastes like they were made for each other. The addition of chocolate takes them to another level that I think you’re going to love.
With the cozy flavors of fall, butterscotch blondies are perfect to bring to a party with friends, whip up for family, or just when you need something quick to satisfy your sweet tooth. If you’re a blondie lover like myself, be sure to check out my original Brown Butter Blondie Bars and my S’mores Blondies. They are honestly all so good, picking a favorite would be like choosing a favorite child so you’ll just have to give them all a try!
You’re just a few ingredients and less than an hour away from these mouth-watering oatmeal butterscotch blondies. The star here is the butterscotch chips. Let’s go over a few of the key ingredients you’ll need.
- Oats. I prefer to use old-fashioned oats (or rolled oats) in my baking recipes. Quick oats will work fine too but the old-fashioned oats add more texture and will result in just a bit more chewiness, which is really one of the best parts of this recipe.
- Butterscotch Chips. These sweet, buttery, caramelly morsels compare to nothing else. I use either the Nestle or Guittard brand. These mini ones are also fun for something cute and a little different.
- Chocolate. I prefer using semi-sweet chocolate for these blondies because it balances well with the sweetness of the butterscotch chips. I tested a batch of these with dark chocolate and thought it was just too bitter and milk chocolate would probably be too sweet. I like the variety of sizes you get with chopping a bar of chocolate but you could use chocolate chips instead if it’s a more convenient option.
- Maple Flavoring. The maple flavoring in these blondies is completely optional but I love the subtle hint of fall flavor it adds. I prefer to use a natural maple flavoring rather than maple syrup for a stronger maple flavor without adding additional sweetness. My favorite maple flavoring is this one. If you find yourself using a lot of it this season (like me), I recommend this Maple Compound. It’s pricey and there is a lot of it but it’s worth it, in my opinion. You can leave out the maple flavoring if you don’t have it, just add an extra teaspoon of vanilla extract in its place.
How to Make Oat Butterscotch Blondies
- Prep your pan. You’ll start by spraying an 8” x 8” square pan with nonstick cooking spray. You can use a 9” x 9” instead, but you will end up with a slightly thinner bar. After your pan has an even coating of spray, line it with parchment paper. I like to cut 2 separate pieces, one that lays horizontally and one that lays vertically to create a sling that makes it easy to lift the blondies out once they’re done. I like use metal clips (make sure they are metal so they don’t melt in the oven) to hold the parchment in place. Easy cleanup too!
- Make the dough. Cream the butter and sugars together until they are light and fluffy then add an egg, vanilla, and a bit of maple flavoring. Next, come the dry ingredients and the oats. Finally, the butterscotch chips and chopped chocolate gets folded in. I like to reserve a little bit of each of these to sprinkle on top.
- Add the dough to the pan. The dough will be pretty thick but sticky so I like to use a small offset spatula to carefully spread it out evenly and get it into the corners. Use the reserved butterscotch chips and chocolate pieces to sprinkle over the top.
- Bake the blondies. These blondies bake at 350°F and only need about 20-23 minutes. You’ll know they’re done once they puff up, the center is set, and the edges become golden brown.
- Cool, cut, and enjoy! You can dig in while they’re still warm, but if you want that chewy bite, definitely wait until they’re cool. I fully support enjoying treats warm from the oven, but I think these are actually better once they sit and cool to room temperature!
More Fall Recipes You’ll Love
- Pumpkin Cinnamon Streusel Muffins
- Apple Cheesecake Pop-Tarts
- Reese’s Pieces Rice Krispie Treats
- Brown Butter Toffee Cookie Skillet
- Chocolate Peanut Butter Snack Cake
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy blondie-baking!
Oatmeal Butterscotch Blondies
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring, optional
- 1 cup (130g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups (120g) old-fashioned oats
- ½ cup (90g) butterscotch chips
- 2 oz (57g) bar semi-sweet chocolate, chopped
- Preheat oven to 350°F. Lightly grease an 8” x 8” square pan with cooking spray and line with parchment paper to create a sling, with an overhang on all four sides.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2 minutes.
- Scrape the bowl well then with the mixer on low speed, add the egg, vanilla, and maple flavoring. Mix until well combined. Scrape the bowl again.
- Add the flour, cornstarch, baking soda, baking powder, salt, and oats, and mix until only a few streaks of flour remain. Stir in the butterscotch chips and chopped chocolate, reserving some for the top (if desired).
- Press the mixture evenly into the prepared pan. Sprinkle the reserved butterscotch chips and chopped chocolate on top. Bake for 20-23 minutes, until the edges are golden brown.
- Allow to cool, cut into squares, and enjoy!
- Maple Flavoring: You can leave this out if you don’t like maple or just don’t have this on hand. Add an extra teaspoon of vanilla extract in its place.
- Storing: Store any leftover blondies in an airtight container for up to 3 days at room temperature.