Butterscotch Chip Oatmeal Cake

Butterscotch Chip Oatmeal Cake

One of the desserts that I made for Bunco last night, trying out some Fall-ish recipes for Thanksgiving.  This one was delicious and easy!  It comes from “Better Homes and Gardens“.

1 cup quick cooking rolled oats

1 3/4 cups boiling water

1 cup sugar

1 cup packed brown sugar

1/2 cup butter, cut up and softened

2 eggs

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon grated orange peel (didn’t have an orange so left this out)

1/2 teaspoon salt

1 (12 oz) bag butterscotch chips

3/4 cups chopped pecans (didn’t have pecans so used almonds instead)

1  Preheat oven to 350.  Place oats in large bowl, pour boiling water over oats and let stand for 10 minutes.  Grease 9 x 13” baking dish.

2  Add sugar, brown sugar, and butter to oats mixture and stir until butter is melted.  Stir in eggs until combined.  Stir in flour, baking soda, orange peel and salt until combined.  Stir in 1 cup of butterscotch chips.

3  Pour batter into prepared pan.  Sprinkle with nuts and remaining butterscotch chips.  Bake 40 minutes or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

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