Formulas
Oatmeal Raisin Blondies
Get ready to have some fun with these blondies -- simply scrumptious with raisins and oats, rich with pecans, or dressed for success in chocolate drizzles.
Mix flour, oats, baking soda, cinnamon and salt together. Cream butter and sugar until smooth and blended. Add eggs in stages; mix in vanilla. Add flour mixture on low speed until blended. Mix in raisins (and nuts) until thoroughly combined.
Portion 2 lbs., 9 ozs. dough (2lbs., 13 ozs. with nuts) into each greased and papered 9" x 13" baking pan; spread evenly. Bake at 350°F until golden brown and firm, 30 minutes. Cool in pans. Invert to unmold; cut into desired size and shape -- squares, logs or triangles.
Variations:
- Add 2 lbs. chopped pecans.
- Drizzle tops of cooled bars with melted bittersweet chocolate
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Pastry Flour | 4 lbs.
|
19.20
|
100.00 |
| Oats | 2 lbs., 8 ozs. |
12.00 |
62.50 |
| Baking soda | 2/3 oz.
|
.20
|
1.00 |
| Ground cinnamon | 2/3 oz.
|
.20
|
1.00 |
| Progressive Baker® Premium Baker's Salt | 2/3 oz.
|
.20
|
1.00
|
| Unsalted butter | 3 lbs.
|
14.40 |
75.00 |
| Light brown sugar | 6 lbs. |
28.80 |
150.00
|
| Whole eggs | 2 lbs., 10 ozs. |
12.60 |
65.50 |
| Vanilla extract | 1-1/3 ozs. |
.40 |
2.00 |
| Golden raisins | 2 lbs., 8 ozs |
12.00 |
62.50 |
| Total | 20 lbs., 13 ozs. |
100.00 |
520.50 |