toasted oatmeal cookie butter bars: a guest post at Bake Your Day


Cookie butter is my new favorite thing. Whether I slather a slice of toast with the addicting spread or warm a spoonful and drizzle it over vanilla ice cream, I’m in heaven. This time around, I’m turning the spread into cookie bars (let’s be honest, I needed to find a way to finish off the jar that didn’t involve me and a spoon!).

Toasted Oatmeal Cookie Butter Bars | Tutti Dolci

I’m excited to share this recipe with you today as a guest post at Bake Your Day! I’m so thankful that I connected with Cassie through blogging – she is an absolute sweetheart and got me hooked on cookie butter in the first place (she even has a Pinterest board dedicated to all things Biscoff!).

Toasted Oatmeal Cookie Butter Bars | Tutti Dolci

Please visit Bake Your Day to see my toasted oatmeal cookie butter bars and peek around at Cassie’s delicious creations – I’m especially loving her lemon-lavender Greek yogurt pound cake. Happy Friday!

Toasted Oatmeal Cookie Butter Bars
1 Tbsp unsalted butter
1 cup rolled oats
1 cup plus 2 Tbsp flour
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1/4 cup cookie butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup semisweet chocolate chips

2 Tbsp cookie butter
1/2 cup powdered sugar
1-2 Tbsp water

Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Melt butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until toasted, about 5 minutes. Remove from heat; place on a plate lined with paper towel to cool slightly.

Whisk together flour, baking soda, and salt in a medium bowl. Beat butter, cookie butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in toasted oats and chocolate chips.

Press dough evenly into prepared baking dish and bake 14 to 15 minutes, until edges are golden. Cool bars completely in pan on a wire rack.

For the glaze, place cookie butter in a small bowl and microwave until melted, about 30 seconds. Whisk in powdered sugar and water; drizzle glaze over cooled bars and let set. Cut into squares with a sharp knife. Store leftovers in an airtight container at room temperature up to 2 days.

Yield – 20 bars (serving size: 1)
Calories – 180
Carbs – 26

  1. I am so behind on the cookie butter craze! I see it in the store and walk by each time, because, frankly, I’m afraid I’ll get hooked. Must get over it and buy a jar already…these look amazing! Have a wonderful weekend my dear!

  2. Okay I must check it out. I just tried my first bite of cookie butter yesterday (I think?) and I liked it. Just in time for the gingerbread flavor (or still too early? haha, but at least getting closer!). Now that I’m spreading half Nutella and half Cookie butter. Delicious! Ok, let me hop on over…

  3. Hi Laura,

    Biscoff cookies are everywhere here, they even given to you with espresso. But I don’t think I have seen it made into a spread or “butter”. I’ll have to look into it. Your cookie bars look really good:)

  4. Cookie butter -oh my goodness! Congrats on doing a guest post for Cassie:)I will check out your recipe and am craving a bar now. Looks so good!

  5. I must live in the dark ages, I have never heard of cookie butter until now. I will be now looking for it and buying it. These bars sound delicious!! Thanks for the great post.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.