CHEWY COOKIE BARS WITH NO FLOUR
Chewy butterscotch peanut butter cookie bars have no flour! Hearty, chewy, soft baked, and loaded with chocolate and butterscotch chips. This cookie bar recipe makes lots of cookie bars so it’s perfect for snacks (freeze extras) or big gatherings.
MY TIPS FOR MAKING THIS RECIPE
- I am no expert on peanut allergies but I understand there are several substitutes away there for peanut butter. It might be a precise substitution if you are using something else.
- The recipe demands quick oats and old-fashioned oats. There’s a reason behind this. I’ve examined this exact formula so often and it’s better with both types of oats. But having said that, lots of individuals have explained that they used all quick oats or all old-fashioned oats and it proved great.
- If you’re not really a lover of butterscotch chips I believe white chocolates chips would be so great tasting with the peanut butter in these pubs.
- The #1 tip I usually tell people when they makes these, is that they can look underdone and super soft when you pull them from the oven. That’s what you would like! They haven’t any flour in them so they’ll not get together until they have cooled. Draw them from the oven and place the cookie sheet on the chilling rack, and let them sit down there for at least thirty minutes. 1 hour is recommended when you can wait that long.
- When you attend pass on the dough in to the cookie sheet it’ll be sticky. That is normal. I’ve found that easily use the trunk of the metallic desk spoon that it creates it easier. Others have preserved the butter wrapper and used the wrapper to press out the dough.