Butterscotch Oat Thins - Mom

These never fail to garner compliments that far exceed the effort required to make them.  Honestly, you can't imagine, you just have to make them and start sharing.  From the UCW cook book, contributed by Corky Sawyer, who just might be one of the cleverest home bakers in the world, really just bake these, you'll thank me. 
Butterscotch Oat Thins
 
Pre-heat the oven to 300^F (150^C)
 
In a 13inch by 9inch ungreased and unlined square pan mix together
2 cups rolled oats
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp salt
 
Pour over
1/2 cup melted butter
1/2 tsp vanilla
 
Mix thoroughly then spread it out into an even layer and press down firmly with the back of a spoon.
 
Bake for 20 minutes.
  
Take out of the oven and sprinkle generously with chocolate chips and leave them to melt.  Spread the chocolate chips to form a smooth top.

  

At this point your mouth should be watering but I must advise patience.  If you try to cut them right now, they will crumble, you'll have a pile of, admittedly yummy, rubble with melted chocolate acting like slimy glue.  Leave them to cool right down until the bottom of the pan is no longer warm.

  

Then cut them into squares or rectangles, or as I've decided recently long fingers.

 
They really are too yummy to share but you probably don't want to have to run a marathon to burn off this many calories so offer them round, the ratio of accolade to effort is ridiculously disproportionate.