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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Soft Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, cake-y and perfect for dunking in your coffee or tea. You can use chocolate chips in place of the raisins - this was actually a recipe for chocolate chip oatmeal cookies, originally.







Soft Oatmeal Raisin Cookies
Adapted from Allrecipes.com
Makes 40 cookies

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla 
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup raisins
Directions
  1. Preheat the oven to 325F and line some baking sheets with parchment.
  2. Beat butter, sugars and vanilla on medium speed until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add flour, baking soda, cinnamon and salt to the bowl. Mix on low just until combined. 
  5. Stir in the oats, nuts and raisins by hand.
  6. Use a small cookie scoop or tablespoon to drop batter onto the prepared pans about 2" apart.
  7. Bake for 10-12 minutes until the edges start to turn golden.
  8. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
  9. Store in an airtight container for several days, or freeze for several weeks. 
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