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 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.)