A taste of home…

This Baking Monday was an ode to tried and true and things from home.  Dear all teachers at good old Sir Winston Churchill, this may be the first time I’ve baked peanut butter-oatmeal brownies without delivering  at least some them to you.  The key to this recipe is letting them cook long enough without overbaking, however, the right amount of chocolaté on top can disguise just about anything.  Enjoy !

Peanut Butter-Oatmeal Brownies

From the Better Homes and Gardens New Cook Book

1 cup all-purpose flour
1 cup quick cooking rolled oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup margarine
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1/3 cup peanut butter
¼ cup milk
½ teaspoon vanilla
chocolate chips to taste
Grease a 13x9x2-inch baking pan.
Combine flour, oats, soda and salt.
In a separate bowl, beat butter for 30 seconds; add sugars and beat till fluffy.  Add egg, peanut butter, milk and vanilla; beat well.
Add dry ingredients to beaten mixture, beating til smooth.  Spread mixture into pan.
Bake in a 350˚ C oven for 18 to 20 minutes.
Immediately sprinkle chocolate chips over top; let stand till softened, then spread evenly.
Share with those nearest and dearest to you, or distribute at random.  Everyone knows peanut butter and chocolate are soulmates.  Just be sure no one has an allergy before serving.

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