Oatblondies Recipes

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.

OAT BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
• In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
• Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
• Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
• Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated (do not beat).
• Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
• Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

BLONDIES

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
• Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
• Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
• Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
• Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
• Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
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BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

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.

BLONDIES

Steps:

• Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
• Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
• Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
• Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
• Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.