Creamy Oatmeal Recipe For Blonde Brownie

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

CREAMY OATMEAL

Steps:

• In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
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MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

APPLEBEE'S COPYCAT MAPLE BUTTER BLONDIES RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.
• Pour the thick batter into a greased 9x9 inch pan. Cook for 20 to 25 minutes.
• While the blondies are cooking you can prepared the maple butter sauce.
• In a medium saucepan combine the maple syrup and butter. Cook over LOW heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.
• After the blondies are done cooking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.

COCONUT OATMEAL BLONDIES (BLONDE BROWNIES)

Steps:

• Preheat oven to 350 degrees.
• Melt butter, add brown sugar and yogurt and mix well.
• Add egg and vanilla, mix well.
• Sift together flour, baking powder, baking soda and salt and blend into wet mixture in small amounts.
• Stir in cocnut and oatmeal.
• Spread into an 8" greased pan and bake for 20-25 minutes
• Enjoy!

OATMEAL BUTTERSCOTCH BLONDIES

Steps:

• 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, brown sugar, 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 1/2 teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.

OLD-FASHIONED OATMEAL BROWNIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
• Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
• Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

OATMEAL BROWNIES (FOR BREAKFAST!)

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, add your oat flour, cocoa powder, and salt, and mix well. Set aside. In a separate bowl, whisk together your peanut butter, maple syrup, coconut oil, and granulated sweetener of choice. Whisk together until combined and glossy. Add your eggs and whisk well.
• Combine your wet and dry ingredients and mix together until just combined. Fold through your chocolate, if using them. Transfer the brownie batter into the lined pan.
• Bake the brownies for 30-35 minutes, or until a skewer comes out clean from the center. Let cool in the pan completely, before slicing.

CHOCOLATE BROWNIE OATMEAL COOKIES

Steps:

• Place the dark (bittersweet) chocolate chips in a small microwave-safe bowl. Microwave for 1 minute 30 seconds on 50% power. Stir and then microwave in 30 second intervals at 50% power, stirring in between, until completed smooth and melted. Set aside to cool.
• Meanwhile, in large bowl, beat cream cheese, butter and sugars until creamy. Add eggs and vanilla and beat well. Add melted, slightly cooled chocolate and mix again until well combined.
• In a separate bowl use a spoon to combine the flour, baking soda and salt. Add the oats, semi-sweet chocolate chips, and nuts and stir again to combine. Add the dry mixture to the chocolate mixture and stir with a spoon until well combined. Cover and chill at least 1 hour or longer.
• Heat oven to 350 degrees F. Shape chilled dough into 1-inch balls and place them a couple of inches apart on an ungreased or parchment paper-lined baking sheet. Use the palm of your hand to flatten them slightly. Bake 10 to 12 minutes or until cracks begin to form on the surface and cookies are almost set but still soft on top. Cool for 1 to 2 minutes on the baking sheet and then transfer to wire a rack to cool completely. Sprinkle with powdered sugar, if desired.
• Store completely cooled cookies in an airtight container.

OATMEAL BROWNIE BARS

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray
• Make brownie batter as directed on box. Stir in oats until blended. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 6 rows by 3 rows.
• Squeeze cookie icing over brownies in zigzag pattern.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla; beat well.
• Sift dry ingredients and add gradually to wet ingredients; mix well.
• Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
• Spread dough evenly into ungreased 15 X 10 inch pan.
• Bake at 350 degrees for 20-25 minutes.

PEANUT BUTTER AND OAT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a jelly-roll pan.
• Beat butter, 3/4 cup peanut butter, white sugar, and brown sugar together in a large bowl until creamy. Add flour, oats, vanilla extract, eggs, and salt; stir until just mixed. Spread batter into the prepared jelly-roll pan.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool brownies in the pan for 10 to 15 minutes. Spread 1/2 cup peanut butter on top of brownies.