On a message board I frequent another poster posted this recipe from Weight Watcher's website. I was so grateful for the yummy chance to try it and jumped on some free time I had yesterday while Miss M slept. I decided to put these in front of the dinner I had ready to go in the oven so I could enjoy one before I partook in my tuna casserole. Totally worth it!
Now these definitely didn't taste like blondies. I'd call them more of a cookie bar. They're a bit cake-like but delicious none-the-less. If you enjoy a good oatmeal chocolate chip cookie than this is for you!
- 2 spray(s) cooking spray
- 1/2 cup(s) all-purpose flour
- 10 Tbsp whole wheat flour, 1/2 cup plus 2 Tbsp
- 1 1/2 cup(s) uncooked old fashioned oats, do not use instant
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1/2 cup(s) packed brown sugar
- 1/4 cup(s) sugar
- 4 Tbsp unsalted butter, softened
- 1 large egg(s)
- 1 tsp vanilla extract
- 1 cup(s) apple juice, or apple cider
- 2/3 cup(s) white chocolate chips, or butterscotch chips, chopped
Preheat oven to 375ºF. Coat a 15- x 10 1/2-inch glass baking dish with cooking spray. In a large bowl, combine both flours, oats, baking soda and salt; stir to blend and set aside.
In another large bowl, using an electric mixer, cream both sugars and butter until light and fluffy. Add egg and vanilla; mix well. Alternating in batches, add a little flour-oat mixture and then apple juice to bowl; beat after each addition. When all the dry and wet ingredients are well-blended, fold in chips.
Turn batter into prepared baking dish; smooth top in an even layer. Bake until top is lightly golden, about 18 to 22 minutes. Remove from oven and let cool in pan for about 10 to 15 minutes. Cut into 24 pieces and remove to wire rack to cool completely. Yields 1 piece per serving.
Serves 24 | 3 Points Each