Chewin'

the News

June 2006

Oatmeal Scotchie Bars

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Recipes:	1	2	3	4	5	6
Servings:	36	72	108	144	180	216
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Margarine	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Brown sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Eggs	2	4	6	8	10	12
Oats	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Butterscotch chips	11 oz.	22 oz.	33 oz.	44 oz.	55 oz.	66 oz.

Assembly Directions:

Preheat oven to 350 degrees. Lightly butter a jelly roll pan or a 9x13 baking dish. Combine flour, baking powder, baking soda, and salt in a bowl and set aside. In a large mixing bowl, combine margarine, sugars and eggs. Beat until creamy. Gradually blend in the flour mixture, oats and butterscotch chips. Pour into prepared pan. Bake for 25 to 35 minutes or until lightly browned. DO NOT OVERBAKE.

Freezing Directions:

Cool before cutting into bars. Place bars in a freezer container with wax papers between the layers. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 161 Calories; 6g Fat (33.5% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 189mg Sodium. 

Exchanges: 1/2 Grain(Starch); 1 Fat; 1 Other Carbohydrates.

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