Oatmeal Chocolate Chip Blondies Recipe
These tender, soft, and decadent Oatmeal Chocolate Chip Blondies with Buttercream Frosting are the perfect treat to enjoy all week long. They taste delicious with a tall glass of cold milk!
Servings: 12
Calories: 401kcal
Equipment
- Sauce pot
- Handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber Spatula
- 9x13 baking dish
- parchment paper
- plastic bag for piping
- scissors
Ingredients
For the blondies
- 1 stick room temperature butter
- 1 cup brown sugar
- ½ cup white cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ⅓ cups oat flour
- 1 ½ tsp baking powder
- 1 cup rolled oats
- ½ cup mini chocolate chips
For the frosting
- ⅓ cup room temperature butter
- 1 ½ cup powdered sugar
- 1-3 tablespoons almond milk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat together room temperature butter, brown sugar, and white sugar with a hand mixer. It took me about 3-5 minutes.
- Next, add in eggs and vanilla extract. Then, beat again.
- Pour in the oat flour, salt, baking powder, and rolled oats. Before mixing the batter again, lightly stir the dry ingredients on top.
- Combine wet and dry ingredients. You'll need to crank up the speed that arm strength. This will be a thick batter.
- Fold the chocolate chips into the batter with a rubber spatula.
- Grease a 9x13 Pyrex baking dish and pour in the batter. You may need to spray the rubber spatula with cooking grease so you can spread it easier. I used two butter knives to pull the batter to all sides of the pan.
- Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the blondies bake, let's make the frosting. Beat together all ingredients in a mixing bowl. Start with 1 tablespoon of almond milk and continually add 1 tablespoon until the frosting is blended. You may need more or less of the almond milk, so keep an eye on it. I used a piping bag & frosting tip to get the detail on these blondies. You can easily use a rubber spatula to spread in on the blondies, too. Whatever works for you!
Notes
Here's a tip that my family has been practicing since I was a kid to keep blondies and cookies fresh: Keep a piece of sandwich bread in the same container as your blondies. A large Tupperware is best. I usually use the end slice of a loaf that is likely going in the trash anyway. All of the moisture in the bread will be drawn out by the blondies to keep them nice and soft.
For more ooey gooey blondies, reduce the amount of oat flour by ⅓ cup. It will give the blondies more of a edible cookie dough taste, especially in the center.
Nutrition
Serving: 1 blondie | Calories: 401kcal | Carbohydrates: 61g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 55mg | Potassium: 207mg | Fiber: 3g | Sugar: 42g