Oatmeal Cookie Bottomed Brownies Food

OATMEAL BROWNIES

Steps:

• In a large bowl, combine the oats, M&M's, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1-in. baking pan. , Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

OATMEAL COOKIES

Steps:

• Whisk 1 1/4 cups brown sugar, 1 egg and 2 egg whites in a bowl. Whisk in 1/4 cup vegetable oil; stir in 1 1/2 cup rolled oats, 1 cup whole-wheat flour, 1/2 cup wheat germ and 1 teaspoon each baking soda and salt. Add 1/2 cup chocolate chunks and 1/4 cup each raisins and walnuts. Drop large spoonfuls onto lined baking sheets and gently flatten; bake at 350 degrees F, 12 to 15 minutes.

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.

OATMEAL COOKIE-BOTTOMED BROWNIES

Steps:

• Preheat oven to 350°.
• Position oven rack in the lower third of the oven.
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a bowl, mix oats, flour, brown sugar, and baking soda; mix in softened butter with wooden spoon or electric mixer set on low until well blended.
• Reserve 1 cup of the oat mixture; press remaining oat mixture into prepared pan.
• Bake 10 minutes; transfer to wire rack and cool 5 minutes (leave oven on).
• In a mixing bowl mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips.
• Spread batter over partially baked crust; sprinkle with reserved oat mixture.
• Bake 30-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
• Transfer brownies to a wire rack and cool completely.
• Cut into squares.

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

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom 9-inch square pan with shortening or cooking spray.
• In medium bowl, mix oats, flour, brown sugar and baking soda. Add butter, mix with fork or with fingers until mixture is crumbly. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
• Make brownie batter as directed on box. Stir in nuts. Carefully spread over baked layer. Sprinkle with reserved oat mixture; press lightly to adhere.
• Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 2 hours. Cut into 6 rows by 6 rows. Store tightly covered.

OATMEAL-CRUSTED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix oats, 3/4 cup flour, brown sugar, baking soda, and 1/4 teaspoon salt together in a bowl. Stir 3/4 cup melted butter into oat mixture until evenly coated. Measure 3/4 cup oat mixture and reserve for later. Press remaining oat mixture into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 5 minutes.
• Combine white sugar, 1 cup melted butter, and vanilla extract in a bowl. Beat eggs, 1 at a time, into sugar mixture, mixing well after each addition, until thoroughly blended.
• Sift 1 1/2 cups flour, cocoa powder, and 1 teaspoon salt together in a bowl; stir into sugar-egg mixture just until batter is blended. Fold chocolate chips into batter; pour over oat crust. Sprinkle reserved oat mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 35 to 40 minutes.