Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
12 Mins
Total Time
52 Mins
Yield
Serves 16 (serving size: 1 square)

Whole-wheat pastry flour is more finely ground than regular whole-wheat flour, with a delicate texture that yields lighter, more tender bar cookies.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl; stir with a whisk until thoroughly combined.

Step 3

Combine butterscotch morsels and half-and-half in a medium microwave-safe bowl; microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth. Add brown sugar, canola oil, butter, vanilla, and eggs, and beat with a mixer at high speed for 2 minutes. Add flour mixture to butterscotch mixture, stirring just until combined. Stir in chocolate chips. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

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