- Total Time
Part cake, part bread, part brownie. These blondies are moist and sweet, with an option for white chocolate or butterscotch.
cooking spray2 spray(s)
all-purpose flour½ cup(s)
whole wheat flour10 Tbsp, 1/2 cup plus 2 Tbsp
uncooked old fashioned oats1 ½ cup(s), do not use instant
baking soda½ tsp
table salt¼ tsp
packed brown sugar½ cup(s)
unsalted butter4 Tbsp, softened
vanilla extract1 tsp
apple juice1 cup(s), or apple cider
white chocolate chips⅔ cup(s), or butterscotch chips, chopped
- Preheat oven to 375ºF. Coat a 15- x 10 1/2-inch glass baking dish with cooking spray.
- In a large bowl, combine both flours, oats, baking soda and salt; stir to blend and set aside.
- In another large bowl, using an electric mixer, cream both sugars and butter until light and fluffy. Add egg and vanilla; mix well. Alternating in batches, add a little flour-oat mixture and then apple juice to bowl; beat after each addition. When all the dry and wet ingredients are well-blended, fold in chips.
- Turn batter into prepared baking dish; smooth top in an even layer. Bake until top is lightly golden, about 18 to 22 minutes. Remove from oven and let cool in pan for about 10 to 15 minutes. Cut into 24 pieces and remove to wire rack to cool completely. Yields 1 piece per serving.