Oat Flour Blondies Food

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.

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.

CHOCOLATE OAT BLONDIES

Steps:

• Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
• Mix together everything except oats and chocolate.
• Add in oats and chocolate.
• Spread into pan. Bake for 20 minutes or until golden brown on top.
• Cool before cutting into squares.