Have you tried the Oatmeal Brookies yet? Yes? Great. If you love them these are their more fun counter part. Since blonds have all of the fun I decided to try out Oatmeal Cookie Blondies AKA Blookies? No? Didn’t work? We’re still working on the name. The name isn’t the important part. Not when you’re packed with this much chewy blondie oatmeal cookie flavor. Take the best parts of the blondie, the gooey caramel-y, vanilla-y chew, and top that with the chewy cinnamon-y oat-y flavor of an oatmeal cookie and you’ve got these bad girls! They’re the Yin to the Brookie’s Yang.

Ever since I had my first blondie, pretty sure it was the maple walnut one from Applebee’s (don’t judge), I’ve been hooked. I’ll never make anything as good as the Coffee Lover’s Blondies, but I must say these Oatmeal Blookies (it’s just not working is it) might be a close runner up. To be honest the best part of blondies is that when you’re making them you get to melt the butter, whether you brown it or not, so you don’t have to remember to take it out of the fridge and let it come to room temp. You’re not going to cream it in with the sugar. The trade off there though is that you have to whisk it. I guess I still love pain so I’ll whisk it all by hand. How else do you get strong for climbing?

Anyway what was I saying? Oh yeah the name Blookie just isn’t working. Really though the two textures work very well together. They’re both chewy packed with flavor. The light addition of cinnamon to the blondies ties the two together perfectly. Using only brown sugar in the oatmeal cookie dough also allows that rich caramel flavor to exist throughout each bite, top to bottom. There’s always the nice surprise when you get one of the chocolate chips in a bite.

Grab your ingredients, whip these up, and then take them on a picnic. It’s starting to be that weather finally.

Oatmeal Cookie Dough

The Blondies

Ingredients

Oatmeal Cookie Dough:

1/2 Cup Unsalted Butter (1 stick)
3/4 Cup Dark Brown Sugar
1 large egg
1 teaspoon of vanilla
3/4 Cups All Purpose Flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 1/2 Cups Old Fashioned Oats
1/2 teaspoon Cinnamon
1/2 cup semi-sweet chocolate chips

Blondies:

1 Cup Unsalted Butter (2 sticks)
2 Cup Dark Brown Sugar
2 large eggs
2 teaspoon of vanilla
2 Cups All Purpose Flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of cinnamon

Instructions

Make the oatmeal cookie dough

Cream the butter and brown sugar in the bowl of your stand mixer using the paddle attachment
Add the eggs, one at a time, to the creamed butter and sugar and mix
Mix in the vanilla extract
In a separate bowl combine the flour, salt, and baking powder, whisk together for best results
Slowly mix in the dried ingredients to the wet, scraping down the sides of the bowl as needed. Do this in at least 2 batches.
Add in the oats and mix until incorporated
Mix in the semi-sweet chocolate chips and chocolate covered raisins until just combined. Do not over mix. This should only take 10-15 seconds

Make the blondies:

Pre-heat the oven to 350 degrees.
Make the oatmeal cookie dough (see above)
Melt the butter in a small sauce pan on the stove or in a microwave safe bowl in the microwave
Whisk together the brown sugar and melted butter in a large bowl
Whisk in the eggs one at a time
Mix in the vanilla
In a separate bowl combine the flour, salt, and baking powder
Fold in the dry ingredients to the wet, scraping down the sides of the bowl as needed
Prepare a 9x13 inch baking pan with parchment paper letting the excess hang over the sides. spray the parchment with cooking spray
Pour the batter into the prepared 9x13 baking pan. Smooth and even out with a spatula
Once the batter is smoothed out scoop out the oatmeal cookie dough and drop on top of the brownies. It should mostly cover the dough
Bake 35-40 minutes until a toothpick comes out clean when inserted into the middle. It’s better to under bake these
Let the blookies cool in the pan and then lift out using the parchment
Cut and ENJOY