Brownie Oatmeal Cookies Recipes

OATMEAL BROWNIES (FOR BREAKFAST!)

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, add your oat flour, cocoa powder, and salt, and mix well. Set aside. In a separate bowl, whisk together your peanut butter, maple syrup, coconut oil, and granulated sweetener of choice. Whisk together until combined and glossy. Add your eggs and whisk well.
• Combine your wet and dry ingredients and mix together until just combined. Fold through your chocolate, if using them. Transfer the brownie batter into the lined pan.
• Bake the brownies for 30-35 minutes, or until a skewer comes out clean from the center. Let cool in the pan completely, before slicing.

OATMEAL BROWNIES

Steps:

• In a large bowl, combine the oats, M&M's, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1-in. baking pan. , Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

OLD-FASHIONED OATMEAL BROWNIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
• Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
• Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

OATMEAL BROWNIE BARS

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray
• Make brownie batter as directed on box. Stir in oats until blended. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 6 rows by 3 rows.
• Squeeze cookie icing over brownies in zigzag pattern.

CHEWY BROWNIE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Combine brownie mix, oats, oil, eggs and water in large bowl with spoon until fully blended. Gently stir in chocolate chips.
• Drop by heaping tablespoons 2-inches apart on baking sheets lined with parchment paper or silicone baking sheets.
• Bake 12 -15 minutes or until just set in centers.
• Cool cookies 2 minutes on pan before transferring to a wire rack to cool completely.

BROWNIE OAT COOKIES

Steps:

• Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
• Bake 10 minutes in the preheated oven.

CHEWY OATMEAL BROWNIES

Steps:

• Combine sugar, eggs and vanilla with a fork.
• Combine dry ingredients (up to oats) in separate bowl.
• Mix wet and dry ingredients together well with fork.
• Stir in nuts.
• Spread batter evenly in a greased 8 x 8 pan.
• Bake at 350 degrees for 30 minututes.

OATMEAL COOKIE-BOTTOMED BROWNIES

Steps:

• Preheat oven to 350°.
• Position oven rack in the lower third of the oven.
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a bowl, mix oats, flour, brown sugar, and baking soda; mix in softened butter with wooden spoon or electric mixer set on low until well blended.
• Reserve 1 cup of the oat mixture; press remaining oat mixture into prepared pan.
• Bake 10 minutes; transfer to wire rack and cool 5 minutes (leave oven on).
• In a mixing bowl mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips.
• Spread batter over partially baked crust; sprinkle with reserved oat mixture.
• Bake 30-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
• Transfer brownies to a wire rack and cool completely.
• Cut into squares.

CHOCOLATE BROWNIE OATMEAL COOKIES

Steps:

• Place the dark (bittersweet) chocolate chips in a small microwave-safe bowl. Microwave for 1 minute 30 seconds on 50% power. Stir and then microwave in 30 second intervals at 50% power, stirring in between, until completed smooth and melted. Set aside to cool.
• Meanwhile, in large bowl, beat cream cheese, butter and sugars until creamy. Add eggs and vanilla and beat well. Add melted, slightly cooled chocolate and mix again until well combined.
• In a separate bowl use a spoon to combine the flour, baking soda and salt. Add the oats, semi-sweet chocolate chips, and nuts and stir again to combine. Add the dry mixture to the chocolate mixture and stir with a spoon until well combined. Cover and chill at least 1 hour or longer.
• Heat oven to 350 degrees F. Shape chilled dough into 1-inch balls and place them a couple of inches apart on an ungreased or parchment paper-lined baking sheet. Use the palm of your hand to flatten them slightly. Bake 10 to 12 minutes or until cracks begin to form on the surface and cookies are almost set but still soft on top. Cool for 1 to 2 minutes on the baking sheet and then transfer to wire a rack to cool completely. Sprinkle with powdered sugar, if desired.
• Store completely cooled cookies in an airtight container.