This is another heirloom recipe I inherited from my mom’s recipe index card, also referred to as Pan Cookies. She didn’t credit anyone for it, though I don’t remember her making it, either. Nestle apparently popularized the idea as a way of selling butterscotch chips, though most online recipes seem to be individual cookies rather than a tray bake.

As a tray bake, they’re very easy to throw together. The consistency is very rich and sweet, especially as the sugars caramelize on top. Cutting them into small pieces will serve you well.

A note on the butterscotch chips: this recipe is proof of shrinkflation. The version I inherited calls for a 12-ounce bag, though the stores are now only selling 11-ounce bags. I’ve kept the 12-ounce version intact below in case you can find them, but I used the 11-ounce bag and I don’t think it makes a noticeable difference.

1 c. flour
1 c. butter
3 c. oats
2 eggs
3/4 c. white sugar
3/4 c. brown sugar
1 12-oz. bag of butterscotch chips
1 tsp. vanilla extract
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375F and line a 9 x 13-inch pan with parchment and lightly grease it.

Mix together the flour, baking soda, salt, and cinnamon, and set aside.

Cream the butter, sugars, and vanilla. Add eggs and beat in until fluffy. Add the dry mixture gradually. Stir in the oats and chips.

Spread into the prepared pan and bake for 20-25 minutes.

Cool completely before cutting, or else they will fall apart on you. You can easily cut this into 35 squares.