
Chewy Oatmeal Blondies recipe: Martha Stewart - Everyday Food
Ingredients:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup packed light-brown sugar
- 1 large egg
- 1 cup old-fashioned rolled oats (not quick-cooking)
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) 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 ¾ 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. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.



16 comments:
Oatmeal blondies are amazing! Your pictures are mouth-watering--I can taste them from here!
Yum! I haven't even tried a regular blondie before.
oh I m going to try these now :)
It s me again . I m eating an oatmeal blondie. They re yummy . not too sweet and not too fudgey. Just right. The only modifications I made are to use dark brown sugar instead of light and to use add a little chopped pecans. Yummy. thanks for sharing.
Wow these sound fantastic!
I love anything with oats in it, I would love to try these! Delicious!
They look delicieuse! Zag dat je Nederlandse bent. Geweldige blog. xx
Hi hope you don't mind if I link to your blog. Here's my link http://maltesebakes.blogspot.com/2010/05/chewy-oatmeal-blondies.html
Oh, boy these sound right up my alley! Blondies are a family fave and I love addition of oats.
~ingrid
wish I had had one of these in my lunch box for today.
DELICIOSOSsSSSSSSSSS
Muchísimas gracias están genial, solo reduciría a la mitad el azúcar...........
Graciassssssssssssssssssssss
Thank you so much! I made these last night. I made a toffee to bake on top & chopped dried bananas (give a faux-nut taste). They turned out moist, chewy, crisp & crunchy ~~ perfect!
OMG these are so yummy. I used dark brown sugar and added some chocolate chips.
I made it. ....
They aré So deliciousssssssssssss
Graciassssssss, graciasssssssss y un millón de graciasssssssssssssss
From Tabasco, mexico
I made these JUST NOW and just had to share how wonderfully these turned out! I substituted AP flour with whole wheat and added candied orange peel and candied ginger. They had a lovely crisp top and moist and surprisingly chewy interior. Most blondie recipes I've tried are lacking in the chew department, but these are right on the money.
I made these the other day and the recipe is just about perfect. It delivers a deliciously chewy cooking with a crisp crust. I, of course, made some modifications which I think bumped them up a notch.
1) I mixed the white sugar w/ the flour, and the brown sugar with the butter. That made the best sent to me.
3) I added vanilla - a good heaping tablespoon. The vanilla really pulls the richness of this blondie together. I also added a cup of coarsely chopped pecans. This added a nice texture, and an additional dimension to the flavor. With these additions I feel this is now the perfect oatmeal blondie recipe.
@Eric
Wonderful! Thank you for sharing these tips.
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