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Cookies and bars, oh my!

I found two recipes recently that use your butterscotch chips. I don't know anyone yet who hasn't like them. Oatmeal Scotchies – candy-like cookies Makes 42 cookies • 1 cup plus 2 tablespoons old-fashioned oats • 1 cup (8 ounces) unsalted butter, at room temperature • 1/2 cup cane sugar •... 1/2 cup packed dark brown sugar • 1/2 cup packed light brown sugar • 1 extra-large egg, at room temperature • 1 teaspoon vanilla extract • 1/2 cup cake flour • 1/2 cup all-purpose flour • 1 1/2 teaspoons baking soda • 1 teaspoon kosher salt • 1 teaspoon sea salt flakes • 1 cup butterscotch chips Heat the oven to 350° F and line a couple of half sheet pans with parchment paper. On another sheet pan, spread the oats and toast lightly, for approximately 5 minutes. Once they've cooled, grind 2 tablespoons of the oats into a fine powder. In a stand mixer, cream butter and sugars until the butter mixture is pale in color, about 4 minutes. Scrape the sides and bottom of the bowl. In a different bowl, whisk together the powdered and whole oats, flours, baking soda, and salts. Add the butterscotch chips and stir lightly. On medium speed, add the egg and vanilla to the butter mixture and beat very briefly, about 5 seconds. Scrape the sides and bottom of the bowl. Mix again on medium speed for another 20 seconds, until well-combined. Then add the dry ingredients all at once and mix on low for approximately 30 seconds; the batter will come together in a shaggy sort of way. Do not over-mix. With a bowl scraper, mix the rest of the dough together by hand. Scoop out the dough and place on the prepared cookie sheets, with a good amount of space between each. Each half-sheet pan should take no more than 8 cookies. (They'll spread.) Bake for 8 minutes. Then rotate the pan, and in the process, tap it against the counter or the oven to deflate the cookies. Bake for another 4 to 6 minutes, or until the edges are a deep golden color and the cookies are beginning to crisp and brown. Let the cookies cool on the pan. Repeat with the remaining dough. Store in an airtight container for up to 3 days. Butterscotch Cashew Bars Ingredients • 1 cup plus 2 tablespoons butter, softened • 3/4 cup plus 2 tablespoons packed brown sugar • 2-1/2 cups all-purpose flour • 1-3/4 teaspoons salt • TOPPING: • 1 package (10 to 11 ounces) butterscotch chips • 1/2 cup plus 2 tablespoons light corn syrup • 3 tablespoons butter • 2 teaspoons water • 2-1/2 cups salted cashew halves Directions • In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. • Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. • Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth. • Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. • Cool on a wire rack. Cut into bars. Yield: 3-1/2 dozen.