Oat Blondies

• all-purpose flour↗1 1⁄2 cups
• ground cinnamon↗1 teaspoon
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• unsalted butter↗1⁄2 lb

  at room temperature

• sugar↗3⁄4 cup
• packed dark brown sugar↗3⁄4 cup
• large eggs↗2

  at room temperature

• vanilla extract↗2 teaspoons
• rolled oats (not quick cooking)↗2 1⁄2 cups
• semi-sweet chocolate chips↗6 ounces

Step-by-step instructions

1. 1

   Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.

2. 2

   In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.

3. 3

   In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.

4. 4

   Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.

5. 5

   Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.

6. 6

   Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.

7. 7

   Then stir in the flour mixture just until incorporated (do not beat).

8. 8

   Spoon batter into prepared pan, pressing it gently into the corners with your fingers.

9. 9

   Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.

10. 10

    Set pan on a wire rack to cool for at least 30 minutes.

11. 11

    Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.

12. 12

    Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.