Oatmeal Chocolate Chip Blondies: A Hug in a Pan

There are certain baked goods that, for me, instantly transport me back to simpler times, to warm kitchens filled with the comforting aroma of baking. For many, it’s the classic chocolate chip cookie, but for me, it’s these Oatmeal Chocolate Chip Blondies. I remember my grandmother making them on rainy afternoons, the kind of days where the world outside seemed muted and gray. She’d let me help, my small hands struggling to cream the butter and sugar, a joyful mess of flour and sugar dusting my cheeks. The resulting blondies, soft and chewy with pockets of melted chocolate and the wholesome texture of oats, were more than just a treat; they were a testament to love, patience, and the magic that happens when simple ingredients come together. They still hold that same power, capable of chasing away any gloom with their golden-brown sweetness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Servings: 48 bars
• Yield: 1 pan (15 x 10 inch)
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

This recipe relies on a few pantry staples and comes together quite quickly, making it perfect for an impromptu baking session.

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 1⁄2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oatmeal
• 1 cup chocolate chips
• 1 cup coconut (optional) or 1 cup chopped pecans (optional)

Notes on Ingredients:

• Butter: Ensure your butter is truly softened, not melted. This will allow for proper creaming with the sugars, creating a lighter texture.
• Sugar: The combination of brown sugar and granulated sugar provides both moisture and structure, leading to that perfect chewy-crisp exterior and tender interior.
• Quick-cooking oatmeal: This type of oatmeal breaks down slightly during baking, integrating beautifully into the blondie batter without being overly chewy.
• Chocolate Chips: You can use semi-sweet, milk, or even dark chocolate chips, depending on your preference. A mix is also delightful!
• Optional Add-ins: The shredded coconut adds a lovely tropical sweetness and chewy texture, while chopped pecans provide a nutty crunch. Feel free to use one, both, or neither!

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer) or a sturdy whisk and spatula
• Measuring cups and spoons
• Sifter (optional, but recommended for the dry ingredients)
• 15 x 10 inch baking pan
• Spatula or offset spatula for spreading
• Cooling rack

Instructions

The process for these blondies is straightforward, focusing on proper creaming and gentle mixing to achieve the desired texture.

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease your 15 x 10 inch baking pan. (While the recipe states “ungreased,” a light greasing can help ensure the blondies release easily, especially if your pan tends to stick.)
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed or a whisk and a good amount of arm power. Continue beating until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for the blondies’ tender texture.
3. Add the eggs and vanilla extract to the creamed butter and sugar mixture. Beat well until everything is thoroughly combined and the mixture is smooth. Scrape down the sides of the bowl as needed.
4. In a separate medium bowl, sift together the flour, salt, and baking powder. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring they are evenly distributed throughout the batter.
5. Gradually add the sifted dry ingredients to the wet ingredients. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix at this stage, as it can lead to tough blondies. A few streaks of flour are acceptable.
6. Add the quick-cooking oatmeal, chocolate chips, and your chosen optional additions (coconut or pecans, if using). Mix gently until they are evenly distributed throughout the dough. You might find it easiest to do this by hand with a spatula.
7. Spread the dough evenly into the prepared 15 x 10 inch baking pan. Use a spatula or an offset spatula to ensure the dough reaches all the corners and is of an even thickness. This will promote uniform baking.
8. Bake in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20-25 minutes. The blondies are done when the edges are golden brown and set, and the center appears slightly soft but not wet. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. Be mindful of your oven’s calibration; ovens can vary.

Expert Tips & Tricks

• Don’t Overmix: This is arguably the most important tip for tender blondies. Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense texture.
• Butter Softness is Key: For proper creaming, your butter should be at room temperature. It should yield to gentle pressure but not be greasy or melted.
• Pan Size Matters: The 15 x 10 inch pan is specifically chosen for the amount of batter. Using a smaller pan will result in thicker blondies that may require longer baking time and could overcook on the outside before the inside is done. A larger pan will produce thinner blondies that bake very quickly.
• Cooling is Crucial: Resist the urge to cut into the blondies immediately. Allow them to cool completely in the pan on a wire rack. This allows them to set up properly, making them easier to cut and improving their texture.
• Oatmeal Texture: While quick-cooking oatmeal is specified, if you only have old-fashioned rolled oats, you can pulse them a few times in a food processor to break them down slightly. However, the texture will be slightly chewier.

Serving & Storage Suggestions

These blondies are absolutely divine served warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more casual treat, they are perfectly satisfying on their own.

Storage:
Once completely cooled, cut the blondies into squares. Store them in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want them to last longer, refrigerate them for up to a week. They can also be frozen, tightly wrapped, for up to 3 months. Thaw at room temperature.

To reheat, you can gently warm individual pieces in a toaster oven or microwave for a few seconds until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120.9 kcal
Calories from Fat	Calories from Fat
Total Fat	5.5 g	8%
Saturated Fat	3.2 g	15%
Cholesterol	17.9 mg	5%
Sodium	94.8 mg	3%
Total Carbohydrate	17.4 g	5%
Dietary Fiber	0.8 g	3%
Sugars	10.6 g	42%
Protein	1.5 g	3%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used, including optional add-ins.)

Variations & Substitutions

• Gluten-Free: To make these gluten-free, substitute a high-quality gluten-free all-purpose flour blend for the wheat flour. Ensure your baking powder is also certified gluten-free.
• Dairy-Free: Use a dairy-free butter substitute (like a vegan butter stick) and dairy-free chocolate chips. Ensure your milk (if used in any substitutions) is non-dairy.
• White Chocolate & Macadamia Nuts: Swap the chocolate chips for white chocolate chips and add 1 cup of chopped macadamia nuts along with the oats. This creates a classic, decadent flavor combination.
• Lemon Zest: For a brighter, fresher flavor, add the zest of one lemon to the wet ingredients. This pairs surprisingly well with the sweetness of the blondie.
• Spices: A pinch of cinnamon or nutmeg can add a warm, cozy dimension to the blondies, especially if you’re adding nuts.

FAQs

Q: Why are my blondies tough?
A: This is usually due to overmixing the batter after adding the flour. Mix only until the dry ingredients are just incorporated.

Q: How do I know when my blondies are done baking?
A: The edges should be golden brown and set, and the center should look slightly soft but not wet. A toothpick inserted into the center should come out with moist crumbs attached.

Q: Can I use old-fashioned rolled oats instead of quick-cooking oats?
A: Yes, but the texture will be chewier. You can pulse them a few times in a food processor to break them down slightly if you prefer a texture closer to quick-cooking oats.

Q: My blondies spread too much. What went wrong?
A: This could be due to using too much butter, not enough flour, or an oven temperature that was too low. Ensure your butter is softened but not melted and that you’ve measured your flour accurately.

Q: Can I make these ahead of time?
A: Absolutely! Blondies store well at room temperature for several days and can be made ahead for parties or gatherings.

Final Thoughts

These Oatmeal Chocolate Chip Blondies are more than just a recipe; they are an experience. They represent the warmth of home, the joy of shared moments, and the simple pleasure of a perfectly baked treat. Whether you’re looking for a comforting afternoon snack, a crowd-pleasing dessert for a gathering, or just a way to brighten your day, this recipe is a reliable winner. Don’t hesitate to experiment with the optional add-ins to make them uniquely yours. Pour yourself a glass of cold milk, brew a cup of coffee, or even uncork a sweet dessert wine, and savor every delightful bite. I’d love to hear about your baking adventures and how these blondies bring comfort and joy to your table!