This is a 100% whole grain dough recipe for number of uses, from crusts to brownies to drop cookies to kid’s parties.
When used for brownies / bar cookies, the resulting blondies are moist, heavy, chewy and almost uncooked tasting in their intense cookieness. When used in cake pans, the result is a dense, delicious pie or blondie. When used for drop cookies, they are huge, soft, and ever so chewy – incidentally, they are thus perfect for ice cream sandwiches.
Although this does have the advantage of being 100% whole grain, do not be fooled: nothing with this much wonderful sugar, butter, and egg can possibly be “good for you”.