As the last day of the month, it is operation eat-what's-in-the pantry at my house. Instead of blowing my monthly grocery budget (thank you Dave Ramsey), I am using what I already have on hand to feed my family. This involves poking and peering in the back of my cupboards and creating dishes that utilize ingredients that I find. Last night I discovered a bag of Nestle's Butterscotch Morsels lurking on the top shelf of my baking cabinet. This motivated me to whip up a batch of Blondies for after school snack.
I found a recipe for Blondies that included oatmeal, but much to my dismay my 42 ounce canister of Quaker Oats which my husband purchased as part of his Hurricane Ike preparedness plan only had a scant half cup remaining. (Who leaves a scant half cup of oats in a humongous canister that takes up more than it's designated space in the pantry? And just what is a family of six who has no electricity suppose to do with oats anyway?) Determined to stick to the infamous budget I supplemented my scant cup of oats with steel cut oats which I had purchased during my annual stock up at Trader Joe's trip in July. Dr. Oz would be so proud. He would also approve of the fact that I substituted part of the all-purpose flour for whole wheat flour.
The Blondies turned out moist and flavorful. None of my kids' noticed the whole wheat flour or the necessary oat combination. In fact, my son's friend commented that his mom made blonde brownies before, but that these were way better. As he was walking out the door and chewing he said that she was probably rushing when she made hers. Makes me wonder what my kids say about me when they are gorging themselves at other people's homes.
This recipe is great for operation-eat-what's-in-the-pantry, but would also work well for bake sales and family gatherings. It is easy to make and delicious to share!
2 1/2 cups flour (can use part whole wheat flour)
1 cup oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 3/4 cup light brown sugar
2 teaspoons vanilla
2 cups butterscotch chips (could also use chocolate chips, nuts, coconut or any combination of these)
- Preheat over to 350 degrees.
- Grease a 11 x 8 1/2 inch pan for thick blondies or a 9 x 13 pan for thinner blondies
- Whisk together flour, oats, baking powder, and salt.
- Beat the softened butter with an electric mixer. Add the brown sugar and beat until fluffy (about 3 minutes). Beat in eggs one a a time. Add vanilla.
- Gently stir flour mixture into butter mixture.
- Add butterscotch chips. Mix until combined
- Spread into prepared pan.
- Bake for 30-40 minutes depending on your pan size
Recipe inspired by pages 326-327 of The Carefree Cook by Rick Rodgers