I wasn’t a believer. I looked at this recipe and assumed it would be like an oatmeal cookie baked in a pan – but these are truly oatmeal brownies! So great! The best part is, you can throw in whatever extras you wish. In our case, pecans and chocolate chips won over everything else in the pantry – enjoy!
Milly’s Oatmeal Brownies
1 c. butter, room temperature
1 c. packed brown sugar AND 1/2 c. white sugar
2 eggs AND 2 t. vanilla
1/2 t. salt
1 t. EACH baking soda AND baking powder
1 1/2 c. flour AND 2 c. oatmeal
1 c. EACH chopped pecans AND chocolate chips (or any other additions that you’re in the mood for)
Preheat the oven to 350 and butter a 9 x 13 cake pan. Using your electric mixer, beat together the butter and both sugars until well blended and fluffy, then beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and blend well, then add in the salt, baking soda, baking powder, flour and oatmeal and stir on low until all of the ingredients are moistened. Stir in the pecans and chocolate chips and then press the whole mix evenly into your prepared pan.
Bake for 25 to 30 minutes until the middle of the brownies is set (wiggle the pan) and the edges are nice and brown. Leave the brownies to cool in the pan for a good half hour before you slice into them…this will allow for perfect brownie squares. Have one warm!