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Sometimes you want a cookie, but you don’t want to stand there scooping dough for what feels like forever. And sometimes you want something a little more substantial than a brownie, but with that same wonderfully chewy, comforting vibe. Enter these oatmeal chocolate chip blondies—honestly, they’re the best of all worlds. They’ve got the wholesome, hearty feel from the oats, the rich, buttery depth of a classic blondie, and those glorious pockets of melted chocolate in every single bite. They’re incredibly simple to throw together—one bowl, no fancy equipment—and they fill your kitchen with the most incredible aroma of toasted oats and brown sugar. They’re the kind of treat that feels like a warm hug, perfect for an afternoon pick-me-up, packing into lunchboxes, or serving to friends with a pot of coffee. You’ll notice the texture is just… perfect. A little crisp around the very edges, wonderfully soft and chewy in the middle. They’re really a little masterpiece of simplicity.

Recipe Overview

Why You’ll Love This Oatmeal Chocolate Chip Blondies

They’re the ultimate texture experience. You get the soft, chewy base of a blondie combined with the hearty, slightly nubby feel of oats, all punctuated by those melty chocolate chips. It’s a party in your mouth, honestly.
They’re deceptively simple to make. No creaming butter and sugar for ages, no chilling dough. It’s a straightforward, one-bowl situation that comes together in minutes. You’ll have them in the oven before it’s even fully preheated.
They’re incredibly versatile. Feel like adding nuts? Go for it. Want to swap the chocolate for butterscotch chips or dried cranberries? You absolutely can. This recipe is a wonderful, forgiving canvas for your pantry staples.
They travel and keep like a dream. These blondies are sturdy without being dry, making them perfect for picnics, potlucks, or mailing to a faraway friend. They stay soft and delicious for days.

Ingredients & Tools

115 g unsalted butter, melted and slightly cooled
200 g light brown sugar, packed
1 large egg, at room temperature
2 tsp pure vanilla extract
125 g all-purpose flour
120 g old-fashioned rolled oats
1/2 tsp baking powder
1/2 tsp fine sea salt
170 g semi-sweet chocolate chips

Tools: 1 large mixing bowl, 8×8 inch square baking pan, parchment paper, whisk, spatula

The melted butter is key here—it gives that dense, chewy texture we all love in a blondie. And don’t skip packing that brown sugar into the measuring cup; it’s what gives these their signature molasses-like depth and moisture. The old-fashioned oats provide the best texture, trust me—quick oats can make them a bit gummy.

Nutrition (per serving)

Calories: 280 kcal
Protein: 4 g
Fat: 13 g
Carbohydrates: 40 g
Fiber: 2 g

Serves: 9 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Why can’t I use quick oats? You technically can, but the texture will be different. Old-fashioned rolled oats give a much heartier, chewier bite. Quick oats absorb more liquid and can make the final blondie a little too soft and almost mushy in the middle.
Does the butter temperature matter? Absolutely. You want it melted but not piping hot. If it’s too hot, it can start cooking the egg when you mix it in, which we don’t want. Let it sit off the heat for about 5 minutes until it’s warm to the touch, not scorching.
Can I use dark brown sugar? You sure can! It will give you an even deeper, more caramel-like flavor. The blondies will be a shade darker and have a slightly richer taste. It’s a delicious variation if you have it on hand.
What’s the deal with lining the pan? Don’t skip the parchment paper! It’s your golden ticket to perfectly released, non-stick blondies. Just a simple overhang on two sides creates little “handles” that let you lift the entire slab out for clean, easy cutting.

How to Make Oatmeal Chocolate Chip Blondies

Step 1: First, get your oven preheating to 175°C (350°F). This is a fast recipe, so you’ll want it ready to go. Then, take your 8×8 inch pan and line it with parchment paper, letting a bit hang over two opposite sides. This little trick is a lifesaver for getting the whole batch out in one piece later. Give the exposed parts of the pan a very light coating of butter or non-stick spray just to be safe.

Step 2: In your large mixing bowl, combine the melted (and slightly cooled) butter with the packed brown sugar. Whisk them together really well for a good minute. You’re looking for it to become smooth and well-combined—the mixture will thicken up just a touch and lose that grainy, separated look. This is the foundation of your flavor, so don’t rush it.

Step 3: Now, whisk in the room-temperature egg and the vanilla extract. Keep whisking until the mixture is smooth, glossy, and completely uniform. You’ll notice it lightens in color slightly and becomes a beautiful caramel hue. If your egg was cold, it might cause the butter to firm up a bit, which is why room temp is best—it blends in seamlessly.

Step 4: It’s time for the dry ingredients. Switch to a spatula now. Add the flour, rolled oats, baking powder, and salt right into the same bowl. Gently fold everything together. The trick is to mix just until you no longer see streaks of flour. A few dry spots are okay—you’re about to add the chocolate chips, and you don’t want to overmix and develop the gluten, which can make the blondies tough.

Step 5: Once the flour is almost incorporated, dump in the chocolate chips. Fold them in gently until they’re evenly distributed throughout the thick, oat-speckled batter. The dough will be quite thick and a little sticky—that’s exactly what you want. It should hold its shape when you scoop it.

Step 6: Transfer the batter to your prepared pan. Use your spatula or lightly damp fingers to press it into an even layer, making sure to get it into all the corners. You want a nice, uniform thickness so everything bakes evenly. The top might look a little rough from the oats—that’s perfect, it gives them a lovely rustic look.

Step 7: Pop the pan into your preheated oven and bake for 22-27 minutes. You’re looking for the edges to be golden brown and pulling slightly away from the sides of the pan, and the top should look set and be lightly golden. The center might still look a tiny bit soft if you press it—that’s fine! It will firm up as it cools. Over-baking is the enemy of a chewy blondie.

Step 8: This is the hardest part: let them cool completely in the pan on a wire rack. I know, the aroma is intoxicating and you want to dive right in. But if you cut them while warm, they’ll be gooey and fall apart. Letting them cool is what gives them that perfect, clean-cut, chewy texture. Trust me, it’s worth the wait.

Serving Suggestions

Complementary Dishes

A scoop of vanilla bean ice cream — The classic pairing. The cold, creamy ice cream melting into the warm, chewy blondie is a textural dream come true.
A bowl of fresh berries like raspberries or strawberries — The bright, tart acidity of the fruit cuts through the richness of the blondie beautifully, making the whole thing feel a little more balanced.
A dollop of lightly sweetened whipped cream — For when you want something a little lighter than ice cream but still decadent. A sprinkle of cinnamon on top ties it all together.

Drinks

A tall glass of cold milk — It’s a timeless combo for a reason. The creaminess of the milk is the perfect partner for the sweet, oaty bars.
A hot cup of coffee with a splash of cream — The bitterness of the coffee highlights the deep notes of the brown sugar and chocolate, creating a truly sophisticated pairing.
Chai tea latte — The warm spices in the chai—cinnamon, cardamom, cloves—echo the warm, comforting flavors in the blondie, making for a wonderfully cozy experience.

Something Sweet

A simple fruit sorbet, like lemon or mango — If you’ve had your fill of chocolate, a tangy, refreshing sorbet provides a stunning contrast and cleanses the palate.
A small square of dark chocolate with sea salt — For the true chocolate lover. It amplifies the chocolate chips in the blondie and the salt makes everything pop.
A drizzle of caramel sauce — Go all in on the buttery, brown sugar flavors. A little extra caramel on top feels incredibly indulgent and luxurious.

Top Mistakes to Avoid

Mistake: Overmixing the batter after adding the flour. This develops the gluten in the flour and can lead to tough, dense blondies instead of the tender, chewy texture we’re after. Mix just until the flour disappears.
Mistake: Using hot, freshly melted butter. If the butter is too hot, it can partially cook the egg when you whisk it in, creating little cooked egg bits in your batter and potentially altering the texture. Let it cool for a few minutes.
Mistake: Over-baking. I’ve messed this up before too… it’s so tempting to leave them in until they look completely firm. But they continue to cook as they cool in the pan. Take them out when the edges are set and the center still looks a tiny bit soft for the perfect chewy result.
Mistake: Cutting them while they’re warm. I know, the wait is agony. But if you cut into them too soon, they’ll be a gooey, crumbly mess. Let them cool completely to set up properly—it makes for such clean, beautiful squares.

Expert Tips

Tip: Toast your oats for a deeper flavor. Spread the rolled oats on a baking sheet and toast them in a 175°C (350°F) oven for 5-7 minutes until fragrant and lightly golden. Let them cool before adding to the batter. This adds a wonderful nutty dimension.
Tip: Use a mix of chocolate chips and chunks. Chips hold their shape, while chunks create those glorious, larger pools of melted chocolate. Using a combination gives you the best of both textural worlds in every bite.
Tip: Add a pinch of flaky sea salt on top. Do this right when the blondies come out of the oven. The salt will stick to the surface and the contrast between the salty top and the sweet, chewy interior is absolutely divine.
Tip: For super clean cuts, chill them first. If you’re serving these for a special occasion and want picture-perfect edges, pop the completely cooled slab (once lifted from the pan) into the fridge for 30 minutes before cutting with a sharp knife.

FAQs

Can I make these gluten-free?
Absolutely! The easiest swap is to use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. Just make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The recipe works beautifully with this simple substitution.

How should I store these blondies, and how long will they keep?
Once completely cool, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. If you live in a particularly humid climate, you might find they keep even better in the fridge, which helps maintain their chewy texture.

Can I freeze the baked blondies?
You sure can! They freeze wonderfully. Let them cool completely, then wrap the whole slab or individual squares tightly in plastic wrap and then in foil. They’ll keep for up to 3 months. Thaw at room temperature whenever a craving strikes.

My blondies came out cakey instead of chewy. What happened?
This usually points to two possible issues. First, you might have over-measured the flour. The best way to measure is to spoon it into your measuring cup and level it off. Second, you might have over-mixed the batter after adding the flour, which incorporates too much air and develops gluten. Next time, try a lighter hand with the flour and the mixing.

Can I add nuts or other mix-ins?
Please do! This recipe is a fantastic base. A half cup of chopped walnuts or pecans would be lovely for some crunch. You could also swap half the chocolate chips for butterscotch chips or even dried cranberries or cherries for a little tartness. Just keep the total volume of add-ins to about one cup so the batter can still hold everything together.

Oatmeal Chocolate Chip Blondies

Cost Level $

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine American, dessert

Servings 9

Total Time 35 minutes

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Make the best Oatmeal Chocolate Chip Blondies with this easy one-bowl recipe. Chewy, buttery, and loaded with chocolate. Get the simple recipe now!

Ingredients

For the Blondies:

115 g unsalted butter (melted and slightly cooled)
200 g light brown sugar (packed)
1 large egg (at room temperature)
2 tsp pure vanilla extract
125 g all-purpose flour
120 g old-fashioned rolled oats
1/2 tsp baking powder
1/2 tsp fine sea salt
170 g semi-sweet chocolate chips

Instructions

01
First, get your oven preheating to 175°C (350°F). This is a fast recipe, so you'll want it ready to go. Then, take your 8x8 inch pan and line it with parchment paper, letting a bit hang over two opposite sides. This little trick is a lifesaver for getting the whole batch out in one piece later. Give the exposed parts of the pan a very light coating of butter or non-stick spray just to be safe.
02
In your large mixing bowl, combine the melted (and slightly cooled) butter with the packed brown sugar. Whisk them together really well for a good minute. You're looking for it to become smooth and well-combined—the mixture will thicken up just a touch and lose that grainy, separated look. This is the foundation of your flavor, so don't rush it.
03
Now, whisk in the room-temperature egg and the vanilla extract. Keep whisking until the mixture is smooth, glossy, and completely uniform. You'll notice it lightens in color slightly and becomes a beautiful caramel hue. If your egg was cold, it might cause the butter to firm up a bit, which is why room temp is best—it blends in seamlessly.
04
It's time for the dry ingredients. Switch to a spatula now. Add the flour, rolled oats, baking powder, and salt right into the same bowl. Gently fold everything together. The trick is to mix just until you no longer see streaks of flour. A few dry spots are okay—you're about to add the chocolate chips, and you don't want to overmix and develop the gluten, which can make the blondies tough.
05
Once the flour is almost incorporated, dump in the chocolate chips. Fold them in gently until they're evenly distributed throughout the thick, oat-speckled batter. The dough will be quite thick and a little sticky—that's exactly what you want. It should hold its shape when you scoop it.
06
Transfer the batter to your prepared pan. Use your spatula or lightly damp fingers to press it into an even layer, making sure to get it into all the corners. You want a nice, uniform thickness so everything bakes evenly. The top might look a little rough from the oats—that's perfect, it gives them a lovely rustic look.
07
Pop the pan into your preheated oven and bake for 22-27 minutes. You're looking for the edges to be golden brown and pulling slightly away from the sides of the pan, and the top should look set and be lightly golden. The center might still look a tiny bit soft if you press it—that's fine! It will firm up as it cools. Over-baking is the enemy of a chewy blondie.
08
This is the hardest part: let them cool completely in the pan on a wire rack. I know, the aroma is intoxicating and you want to dive right in. But if you cut them while warm, they'll be gooey and fall apart. Letting them cool is what gives them that perfect, clean-cut, chewy texture. Trust me, it's worth the wait.