Recipe by Vitameatavegamin Girl
From Cooking Light Magazine, these are dense and chewy and are a classic combination of oats and butterscotch. Be sure to not over-bake them because they dry out fast. It's a sweet, light treat!
Top Review by emily hauer
These are pretty good, although I needed to add some water to the batter to get everything mixed together. They do dry out very quickly, I think adding some yogurt or buttermilk might help them.
- 1⁄2 cup all-purpose flour
- 1 cup graham cracker crumbs
- 2⁄3 cup packed brown sugar
- 1⁄3 cup quick-cooking oats
- 1⁄3 cup butterscotch chips
- 1 teaspoon baking powder
- 1 tablespoon canola oil
- 1 1⁄2 teaspoons vanilla extract
- 2 large egg whites
- cooking spray
- 1 tablespoon powdered sugar
Directions See How It's Made
- Preheat oven to 350 degrees.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, and next 5 ingredients (through baking powder), stirring with a whisk. Set aside.
- Combine oil, vanilla, and egg whites; add to flour mixture, stirring just until blended. Lightly coat hands with cooking spray.
- Press batter evenly into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top; cut into bars.