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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Heavy but moist—a cross between oatmeal chocolate chip cookie and dense vanilla pound cake. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 lb unsalted butter, at room temperature |
3/4 cup sugar |
3/4 cup packed dark brown sugar |
2 large eggs, at room temperature |
2 teaspoons vanilla extract |
2 1/2 cups rolled oats (not quick cooking) |
6 ounces semi-sweet chocolate chips |
Directions:
1. Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
2. In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
3. 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.
4. Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
5. Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
6. Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
7. Then stir in the flour mixture just until incorporated (do not beat).
8. Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
9. Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
10. Set pan on a wire rack to cool for at least 30 minutes.
11. Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
12. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
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