Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Heavy but moist—a cross between oatmeal chocolate chip cookie and dense vanilla pound cake.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

What a delicious slice. I found it was best cut and eaten after it was totally cooled. There was nothing I would change about it - just yum !

katew July 16, 2009

Made for Zaar Chef Alphabet Soup. These were absolutely wonderful and I will most definitely make them again! These are better than regular chocolate chip cookie bars and they were gone in no time. Thanks for posting this ratherbeswimmin'!

LARavenscroft January 26, 2009

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