The best of two favorite cookies, baked into a brownie. This recipe is adapted from Martha Stewart’s Christmas Cookbook.
2 sticks unsalted butter, room temperature
1½ cups flour
1½ cups brown sugar
2 eggs, room temperature
1 tsp. vanilla
2 cups quick cooking oats
½ tsp. salt
½ tsp. soda
12 ounce bag semi sweet chocolate chips
1. Preheat oven to 350 degrees. Butter and flour a 9x13 pan (or 2 8x8 pans)
2. In a bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2-3 minutes. Add eggs and vanilla, and mix until combined. Add flour, oats, salt and soda and mix until combined. Stir in chocolate chips.
3. Spread dough into prepared pan(s), smoothing and pressing into edges with rubber spatula.
4. Bake until golden brown and set in center about 30-35 minutes, rotating pan halfway through. Transfer to wire rack and cool completely. Cut into squares.
from cooklikejames.com