March 23, 2016

Oatmeal Cookie-Topped Brownies

On an Alabama "snow day," meaning it might possibly snow and so everyone goes home, I'm attempting to do my job from my couch in PJ pants late on a Friday afternoon, and all I can think about is baking warm and cozy chocolate something. I'm thinking brownies, I'm thinking cookies, I'm thinking... brownie cookies.

Soon I move a room over to delve into my ridiculous stash of chocolate chips and butter, whip these guys up and tote them down the street ready-to-bake for a super girly night with the March girls. (Side note: If you are female and haven't read or watched Little Women, it will make you feel almost as warm and cozy as this oatmeal cookie-brownie combo.)

Verdict: The oatmeal dough makes the rich brownie not as overwhelming and adds a bit of buttery nuttiness to the extremity of chocolate. They will be made again.

Oatmeal Cookie-Topped Brownies
Adapted from Quaker

1 recipe brownies (for 9x13-inch pan) (I like to make Outrageous Brownies from scratch.)
1 stick butter, softened
½ cup brown sugar
1/4 granulated sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking soda
¼ tsp. salt
1 ¼ cup old fashioned oats 

Prepare brownie batter as directed. Spread batter in a greased 9x13-inch pan.

In a large bowl, beat butter and sugars until creamy. Add egg, milk and vanilla; beat until blended. In a separate bowl, stir together flour, baking soda, salt and oats. Add oat mixture to wet mixture, and beat until blended.

Use a spoon to place dollops of  cookie dough on top of the brownie batter. It's okay if it doesn't cover all of the brownie batter; the cookie dough will spread. 

Bake the brownies at 350 degrees for 25-30 minutes. (I baked mine an extra 5 minutes to make sure they were really done.)

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