They are as good as they look. In fact one of the kids swiped two before I got the picture taken. The 9 inch by 13 inch pan of blondies didn’t last long. The cookie dough base is a chewy peanut butter and oatmeal covered in chocolate chips and dry roasted peanuts. If you don’t have the peanuts you can use chopped nuts of your choice. It is also fast and easy to make.
Prepare a 9 inch by 13 inch baking dish or pan with vegetable spray or grease with shortening. Preheat oven to 350 degrees.
1 cup all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup rolled oats
Sift together the first 3 then add rolled oats in a separate bowl. Then set aside to be added later to the creamed mixture.
1/2 cup peanut butter
1/2 cup brown sugar packed
1/2 cup sugar
1 large egg
1 teaspoon vanilla
Cream together in a large bowl using an electric mixer until light and fluffy. On low speed, gradually add flour mixture until blended. This will be a very thick batter. Spread evenly in the baking dish/pan.
1 cup chocolate chips
3/4 cup dry roasted peanuts or nuts
Sprinkle them evenly over the batter and pat down into the batter so the topping is not loose. You want the topping to cook into the batter.
Bake in a 350 degree oven on the middle rack for 25 minutes until the blondies are brown around the edges. They puff up while baking but will settle down right after you take them out of the oven. Cool and cut into squares. My family loves them warm and gooey.