OATMEAL BUTTERSCOTCH BLONDIES




INGREDIENTS
½ cup coconut flakes
1 cup butter
2 cups brown sugar
2 eggs
1 tablespoon vanilla
1½ teaspoons coarse sea salt, divided
1 teaspoon baking powder
2 cups flour
1½ cups old fashioned rolled oats
1 tablespoon milk
2 cups butterscotch chips 

INSTRUCTIONS
Preheat oven to 350. Line a 9x13 inch baking dish/pan with nonstick foil and spray with cooking spray.
Melt butter in a medium sauce pan over medium-high heat. Continue to cook 3-5 minutes until butter becomes a dark amber/golden color, and remove from heat. While butter is browning, add coconut flakes to a medium pan and cook over medium-high heat 3-5 minutes stirring throughout. When the flakes begin to brown, remove from heat. (Careful not to let them burn)
In a large bowl combine browned butter, eggs, and vanilla and mix until smooth. Add toasted coconut flakes and mix again until smooth. In another medium bowl combine flour, baking powder, 1 teaspoon salt, and oats and whisk to combine. Gradually stir flour mixture into wet ingredients until all ingredients are incorporated. Stir in 1 tablespoon milk to help bring mixture together. Gently stir in butterscotch chips.
Press mixture into prepared pan and bake for 20-25 minutes until mixture is set and top looks dry. Immediately after removing from the oven, sprinkle with remaining ½ teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.


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