Scotch Teas
Yield
24 barsPrep
10 minCook
25 minReady
35 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
firmley packed |
*
|
| 2 | cups |
rolled oats
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
firmley packed |
*
|
| 473 | ml |
rolled oats
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
Directions
Combine butter and sugar in saucepan; cook and stir until butter melts.
Remove from heat.
Stir in remaining ingredients; mix well.
Pour into greased 8-inch square pan.
Bake in 350℉ (180℃) oven 25 minutes.
Cool; cut into 24 bars.
NOTE: Cookies will seem soft when baked, but will harden when cold.
