Place butter in a 1-quart microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 20 to 30 seconds or until softened. With a wooden spoon, beat in brown sugar until creamy. Stir in oats, flour, baking powder and vanilla until blended. With floured fingers, press evenly in bottom of an ungreased 8 x 8 x 2-inch microwavable dish.
Microwave, uncovered, at 100% power for 3 to 4 minutes or until puffed and bubbly, rotating dish one-half turn after 2 minutes. Set aside on a wire rack.
In a 4-cup microwavable measuring cup or bowl, combine butterscotch chips, corn syrup and oil. Microwave, uncovered, at 100% power for 3 to 4 minutes or until chips are melted and mixture is blended, whisking every minute.
Sprinkle nuts on cookie base. Evenly pour butterscotch mixture over nuts to coat. Cool completely.
With a sharp knife, cut into bars. Cover and store in the refrigerator. Let stand at room temperature for 10 minutes before serving.
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