Chewy Oatmeal Blondies

It's always a challenge to find a brownie/blondie recipe that has the perfect balance between nuttiness and sweetness. And once you finally add enough nuts to the batter, there's always someone in your serving crowd who doesn't like nuts. Annoying? Yes. Problem? No. This recipe substitutes the nuts with old-fashioned oats. If you haven't figured it out by now, I pretty much LOVE oats! Any recipe with oats, I'll try! So I couldn't wait to try out these chewy oatmeal blondies once I spotted the recipe. As the name indicates, these are very chewy. The texture reminded me of chewy cookie dough (which isn't a bad thing). The flavor was just right: not too sweet, not too nutty. A great option to put in your lunchbox! (if you're not ashamed, as an adult, to still carry one with you) Rating: 5- out of 5.

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.


The batter resembled cookie dough in every way, and once baked, the texture was as soft as some cookies can be. Yum!

For such little squares, these were surprisingly filling. And hey, you have to eat your daily dosis of oatmeal! Yes, I snack on "healthy" things like these all day long.

These were gone quicker than you can say "Can I have another one?"