Photo courtesy of Southern Cast Iron
From the kitchen of One Perfect Bite...These cake-like blondies, combine the taste of oatmeal and toasted nuts in cookie wedges that bake in a cast iron skillet. I rely heavily on cookies such as these because they are so easy to transport to gatherings at this time of year. They are perennial favorites, so transportation is usually a one-way affair. It is hard to resist a treat that is nearly effortless to make, and tastes so good with milk or coffee. This recipe is best made in an iron skillet, and if you change the type of pan you use to make the blondies, you will have to alter cooking time as well. If like downhome flavor in your cookies, you will love these. They are great keepers and should you have leftovers, you'll find they do not easily stale. Here is how the blondies are made.
Oatmeal-Pecan Skillet Blondies...from the kitchen of One Perfect Bite courtesy of Southern Cast Iron Recipes
3/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 large eggs
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups quick-cooking oats
1 cup toasted pecans, chopped
1) Preheat oven to 350 degrees F.
2) In a large bowl, beat butter, sugars, and vanilla at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition.
3) In a small bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Beat in oats and pecans.
4) Spoon batter into a deep 10-inch cast-iron skillet.
5) Bake until lightly browned, 25 to 35 minutes. Let cool completely. Yield: 8 to 10 servings.
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