Cinnamon Chip Oatmeal Blondies

Chewy gooey blondies loaded with sweet cinnamon chips.

Until this, I hadn’t made Blondies since L was born.

Which is a shame. Because 1) blondies are really my thing and 2) they are pretty much the easiest way to bake for a crowd. After churning out hundreds and thousands of them for a couple of years, I guess I just needed a little blondies hiatus. Don’t worry, though, because blondies are back!

This recipe, in particular, comes with a punch of cinnamon and that chewy gooey blondie we have all grown to love. Oh yeah and there is oatmeal for extra health chew.

Cinnamon Chip Oatmeal Blondies

 

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Chewy gooey blondies loaded with sweet cinnamon chips.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

• 227g (1 cup) unsalted butter
• 700g (~3 cups packed) light brown sugar
• 270g (~2 cups) all-purpose flour
• 120g(1½ cups) Old fashioned oats
• 10g (2 teaspoons) table salt
• 5g (1 teaspoon) baking powder
• 220g (4 large) whole eggs at room temperature
• 15 milliliters / 1 tablespoon vanilla extract
• 430g (2¼ cups) cinnamon chips

Instructions

1. Pre-heat oven to 350 degrees; line a 9x13 baking dish with parchment paper and set aside
2. In a medium-sized saucepan over medium heat, melt butter and brown sugar, stirring constantly; remove from heat and set aside
3. In a medium bowl, whisk together flour, oatmeal, salt and baking powder; set aside
4. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
5. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
6. Fold in cinnamon chips so that they are evenly distributed throughout batter
7. Pour into prepared baking pan
8. Bake for 41-45 minutes or until a knife comes out clean
9. Set aside to cool for one our before cutting
10. Note: Blondies will stay fresh for several days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.

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