These cake-like blondies are like your favorite oatmeal cookie with the volume turned up. Get a copy of Southern Cast Iron today for many more sweet and savory recipes that utilize your favorite cast-iron cookware!
Oatmeal-Pecan Skillet Blondies
2015-10-20 18:48:10
Yield: 8 to 10 servings
Ingredients
- 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
- 11⁄2 cups quick-cooking oats
- 1 cup toasted pecans, chopped
Instructions
- Preheat oven to 350°. 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.
- 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. Spoon batter into a deep 10-inch cast-iron skillet.
- Bake until lightly browned, 25 to 35 minutes. Let cool completely.
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This looks yummy but could you please correct the amount of oatmeal. Thanks.
Hi Tammy! We have checked for corrections for this recipe and we believe the amount of oatmeal is correct. Thanks for asking!
the oatmeal say 11/2 does that mean 1 1/2 cups?
Hi Dorie! Yes, use 1 1/2 cups of oats.
Can I subsitude sugar with maple syrup? If so, what amount should I use?
Hi Adnan! Sorry for the delay getting back to you. It is a 1 (sugar) to ¾ (maple syrup) ratio replacement. So 1 cup of sugar would be ¾ a cup maple syrup. Also, if there is any liquid in your recipe, you would want to reduce that by two to three tablespoons. For this recipe, we would use 1/3 cup maple syrup since there is no liquid to reduce. If you’d want to replace the brown sugar as well as the granulated sugar I would use the full ¾ cups maple syrup. We would also recommend reducing the baking soda to a ¼ teaspoon and increase the baking powder to ¾ teaspoon. Final note—your blondies are most likely going to turn out a darker color. Hope that helps!