Monday, August 11, 2008

oatmeal-raisin blondies

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup raisins

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a large bowl, beat together butter and sugars. Add egg, salt, and cinnamon; beat until smooth.

Add flour, oats, and raisins.

Gently toss the raisins in the flour to prevent them from sinking to the bottom of the pan during baking. Fold by hand to combine.

Spread batter in prepared pan, and bake until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes.

Let cool completely in pan.

Using paper overhang, lift blondies onto work surface; cut into squares.


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